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Sinigang na Baboy (Pork Sinigang)

Sinigang na Baboy (Pork Sinigang) is a traditional Filipino recipe for a classic dish of pork in a tamarind, onion, tomato bean and patis sauce. The full recipe is presented here and I hope you enjoy this classic Filipino version of: Pork Sinigang (Sinigang na Baboy).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

6

Rating:

Tags : Pork RecipesBean RecipesPhilippines Recipes

This is a classic Filipino soup of pork ribs in a tamarind-flavoured both that is classic comfort food from the Philippines. The kangkong called for in this recipe is water spinach, the leaves of Ipomoea aquatica that's fairly widely available in Asian markets. Patis is Filipino fish sauce, you can substitute any fish sauce. It not only adds salt, but umami as well.

Ingredients:

1kg pork ribs, cut into 5cm (2 in) lengths
12 tbsp tamarind pulp
1 large onion, diced
6 large tomatoes, quartered
2 radishes, sliced
1 bundle Sitaw Stringbeans, cut at a bias into 5cm (2 in) lengths
1 bundle Kangkong cut into 5cm (2 in) lengths
salt and patis, to taste
1.5l (6 cups) water

Method:

Combine the tamarind pulp in a small pan with 6 tbsp boiling water. Boil for a few minutes, turn into a mortar and pound then strain the liquid through a fine-meshed sieve. Retain the liquid and discard the solids.

Add the pork to cast iron casserole over medium heat. Allow the meat to simmer in its own juices, reduce the heat and cook for about 20 minutes until the pork is tender.

Add the onions, tomatoes and tamarind juice. Bring to a simmer then add all the vegetables. Cook for 4-5 minutes until the vegetables are tender, but still retain some 'bite'.

Season to taste with salt and fish sauce then serve.