Pork sinigang is a popular Filipino style soup known for its sour taste. Tamarind is used as a souring agent, but tamarind flavored soup stock can be used for convenience.
Prep Time 15minutes
Cook Time 1hour40minutes
Total Time 1hour55minutes
Author Liza Agbanlog
8oz(227 g) package frozen unripe tamarind pods or 1 packet of tamarind seasoning mix
2lbpork shoulder or skinless pork belly,cut into 1-inch pieces
1tbspkosher salt plus more to taste
6piecestaro roots,peeled and cut in halves
1small daikon,peeled and sliced into ½-inch diagonal pieces
1Chinese eggplant,sliced into ½ inch diagonal pieces
1tomato,cut into wedges
2whole serrano peppers
Steamed rice,for serving
Fish sauce,for serving
If using tamarind pods, combine the tamarind and 2 cups water in a saucepan. Cook over medium-high heat for 10 minutes or until the tamarind is soft. Using the back of a spoon, mashed the softened tamarind. Strain the juice into a bowl and set aside. Discard the seeds and shells.
In a large pot, place the pork and 10 cups of water, if using tamarind pods or 12 cups of water if using seasoning mix. Bring the mixture to a boil over high heat. Add salt, lower heat to medium and simmer covered for 1 hour or until pork is tender.
Add the taro roots and cook for 5 minutes. Add the daikon, eggplant and green beans, and cook for 10 more minutes or until the vegetables are tender.
Stir in the tamarind juice or seasoning mix, and simmer for 5 minutes. Add the tomato, onion, spinach and peppers. Season to taste with salt.
Serve with steamed rice and fish sauce on the side.