Name: Filipino Sinigang
Prep time: 25 min
Cook time: 75 min
Total time: 100 min
Yield: Serves 6-8
Ingredients: 2 lbs pork belly or pork ribs, cut into 2-inch pieces; 2 medium tomatoes, quartered; 1 large onion, quartered; 2 tablespoons fish sauce (patis); 1 packet (1.4 oz) tamarind soup base or 3 tablespoons tamarind paste; 8 cups water; 2 medium daikon radishes (labanos), peeled and sliced; 1 bunch spinach or water spinach (kangkong), stems trimmed; 2 cups okra, ends trimmed and halved; 3 long green finger chilies (siling haba), optional; 1 medium eggplant, sliced diagonally; 1 bunch string beans (sitaw), cut into 2-inch lengths; Salt to taste

Instructions

Prepare the pork

In a large pot, combine pork, onions, tomatoes, and water. Bring to a boil over high heat, then reduce to medium heat. Skim off any scum that rises to the surface. Simmer for about 45 minutes or until the pork is tender.
Add the tamarind base

Stir in the tamarind soup base or tamarind paste until completely dissolved. If using fresh tamarind, prepare separately by boiling and straining. Add fish sauce and continue to simmer for 5 minutes.
Cook the firm vegetables

Add the daikon radish and string beans to the pot. Simmer for 5-7 minutes until they begin to soften but still maintain some crunch.
Add the remaining vegetables

Add the eggplant, okra, and green chilies (if using). Cook for another 5 minutes or until the vegetables are just tender.
Finish with leafy greens

In the last minute of cooking, add the spinach or water spinach leaves. They should wilt but remain bright green. Season with salt to taste, adjusting the sourness with more tamarind if desired.
Serve hot

Ladle the sinigang into bowls, ensuring each serving has a good portion of meat and vegetables. Serve immediately with steamed rice. Traditionally, a small dish of fish sauce with calamansi or lemon is served alongside for additional seasoning.

Filipino Sinigang

Ingredients

Instructions

Nutritional Information