Entree: Philippines – Tagalog / Manila – Sinigang na Baboy (Filipino tamarind-based sour soup simmered with pork and a mix of vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 10 min

Total 1 hr 25 min

Ingredients

- 2 lb (900 g) pork belly or pork shoulder, cut into 1–1.5 inch pieces
- 8 cups (1.9 L) water
- 3 tbsp (45 g) tamarind paste or 4 oz (115 g) fresh tamarind pulp, strained
- 1 large onion, quartered (about 8 oz / 225 g)
- 2 medium tomatoes, quartered (about 8 oz / 225 g)
- 1 medium daikon radish (labanos), peeled and sliced into 1/2-inch rounds (about 8 oz / 225 g)
- 1 medium eggplant, cut into 1-inch pieces (about 6 oz / 170 g)
- 6 okra pods, halved (about 3 oz / 85 g)
- 6 oz (170 g) long green beans (sitaw), trimmed and cut into 2-inch pieces
- 1 bunch kangkong (water spinach), trimmed and bundled (about 5 oz / 140 g)
- 2 long green chilies (siling haba)
- 3 tbsp (45 ml) fish sauce (patis), or to taste
- Salt to taste

Instructions

1. In a large pot, combine the pork pieces, water, quartered onion, and quartered tomatoes. Bring to a boil over high heat, then lower to a simmer and skim off any scum that rises to the surface.
2. Add the tamarind paste (or strained tamarind pulp). Cover and simmer gently for 45–60 minutes, or until pork is tender and flavorful.
3. Add the daikon rounds and continue simmering 8–10 minutes until the radish begins to soften. Stir in the eggplant and okra and cook 5–7 minutes.
4. Add the long beans and chilies and simmer 3–4 minutes more until the beans are tender-crisp. Season the broth with fish sauce and salt, adjusting sourness with more tamarind if desired.
5. Just before serving, stir in the kangkong and simmer 1–2 minutes until wilted. Serve hot with steamed rice.