Filipino
Sinigang na baboy
Pork sinigang
A sour tamarind soup of pork ribs and vegetables, the everyday comfort soup of Filipino homes.
- Serves 6
- Prep 15 min
- Cook 1 h 30 min
- Total 1 h 45 min
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Ingredients
11 items · serves 6- 1 kg pork spare ribs (buto-buto), cut into pieces
- 1 medium onion, quartered
- 2 medium tomatoes, quartered
- 4 small taro (gabi), peeled and halved
- 1 medium white radish (labanos), sliced
- 1 bunch string beans (sitaw), cut into 5 cm lengths
- 1 eggplant (talong), sliced
- 1 bunch water spinach (kangkong), leaves and tender stems
- 2 long green chillies (siling haba)
- 1 sachet (40 g) tamarind sinigang mix (sampalok)
- 2 tbsp fish sauce (patis)
Contains: fish · May contain: shellfish, milk, wheat, MSG (sinigang mix — check the label). Check product labels: brands differ.
Steps
7 steps- 1Put the pork in a large pot with about two litres of water and bring to a boil, skimming off the scum.
- 2Add the onion and tomatoes, cover and simmer for about an hour, until the pork is tender.
- 3Add the taro and cook until soft enough to start thickening the soup.
- 4Add the radish, string beans and eggplant and cook for a few minutes.
- 5Stir in the sinigang mix and season with fish sauce, adding more of either to taste.
- 6Add the kangkong and the long green chillies, then turn off the heat.
- 7Serve hot with steamed rice.