Here’s a concise recipe for another popular Filipino dish called “Sinigang,” a sour soup typically made with pork, shrimp, or fish, and flavored with tamarind. In this recipe, we’ll use pork as the main protein:
- 1 pound pork ribs or pork belly, cut into serving pieces
- 8 cups water
- 1 medium onion, quartered
- 2 medium tomatoes, quartered
- 1 medium radish, peeled and sliced
- 1 medium eggplant, sliced
- 1 cup string beans, cut into 2-inch pieces
- 1 cup spinach or kangkong leaves
- 2 tablespoons tamarind paste or 3-4 pieces tamarind pods
- Fish sauce or salt to taste
- Freshly ground black pepper to taste
- In a large pot, bring the water to a boil. Add the pork ribs or pork belly and cook until tender, skimming off any impurities that rise to the surface.
- Add the onion and tomatoes to the pot. Simmer for 5 minutes to extract their flavors.
- If using tamarind paste, dissolve it in a small bowl with some hot water and strain out the seeds and fibers. If using tamarind pods, place them in a separate pot with water and simmer until the flesh is soft. Mash the softened flesh and strain the liquid to extract the tamarind juice. Add the tamarind juice to the pot.
- Add the radish and simmer until slightly tender.
- Stir in the sliced eggplant and cook for another 3-5 minutes, or until the eggplant is soft.
- Add the string beans and cook for a few minutes until they are crisp-tender.
- Season the soup with fish sauce or salt to taste. Adjust the sourness by adding more tamarind juice if desired.
- Add freshly ground black pepper to taste.
- Just before serving, add the spinach or kangkong leaves and cook until wilted.
- Serve the Sinigang hot with steamed rice.
Sinigang is a comforting and tangy Filipino soup that is perfect for colder days or anytime you crave a hearty and sour dish.
Enjoy the flavors of Filipino Sinigang!