Pork Sinigang (Sinigang na Baboy)
Pork sinigang is a hearty and delicious sour soup from the Philippines. Flavored with tamarind paste, this delicious dish is best paired with a side of rice for a filling meal!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 5 cups water
- 1 roma tomato, cut into wedges
- 1 medium onion, quartered
- 1.5 lbs pork belly, cubed (you may also use shoulder or butt)
- 1 to 2 cups tamarind concentrate (more or less, depending on how sour you like your soup to be)
- 1 tbsp fish sauce, to taste
- 1 pork bouillon cube
- Kosher salt, to taste
- 1/3 cup taro, cut into small chunks
- 1/3 g white radish, cut into 1/4-inch thick discs
- 1/3 cup string beans, cut into 4-inch pieces
- 4 okra, stems removed and halved
- 2 green finger chilies, whole
- 1 small Chinese eggplant, cut into 1/4-inch thick discs
- 1 bok choy, leaves separated
Instructions
- 1
In a large pot, combine together the water, tomato, onion, pork belly, tamarind concentrate, fish sauce, and pork bouillon cube. Stir to combine, then bring to a boil. Scoop out any scum that begin to float to the surface. Cover, then let simmer over medium-low for 45 minutes until the pork is tender.
- 2
After 45 minutes, add in the taro and white radish. Let simmer for 5 to 10 minutes until softened slightly.
- 3
Add in the string beans, okra, chilies, eggplant, and bok choy. Let simmer for an additional 2 to 3 minutes to just briefly cook the vegetables.
- 4
Taste the soup. Season with more salt, fish sauce, or with additional tamarind concentrate to preference (you may also add sinigang powdered mix a teaspoon at a time for a more sour outcome). Serve warm with rice. Enjoy!