Sinigang na Baboy Recipe

Sinigang is a Filipino soup or stew characterized by its sour and savory flavor most often associated with tamarind (sampalok). It is one of the popular viands in Philippine cuisine. Thick with the sourness of tamarind and abundant with crisp-tender vegetables, this sinigang na baboy provided comfort from the malevolent weather outside. Classic Filipino rainy season food, indeed.

Sinigang na Baboy (Pork Ribs Sour Soup)

Prep Time: 10 minutes

Cook Time: 1 hour, 45 minutes

Yield: 4 Servings

Ingredients

• 2 pounds pork spareribs, cut into 2-inch pieces
• 1 6-inch white radish, peeled and sliced to 1/2-inch thick half-rounds
• 1 eggplant, ends trimmed and sliced to 1/2-inch thick half-rounds
• 5 to 6 pieces okra, ends trimmed
• 1 large tomato, quartered
• 1 bunch bok choy, ends trimmed and separated into leaves
• 1/2 bunch long beans (sitaw), ends trimmed and cut into 3-inch lengths
• 1 medium onion, peeled and quartered
• 2 banana or finger chilies
• 4 pieces taro (peeled and halved)
• 2 tablespoons fish sauce
• 15 large tamarind pieces or 1-1/2 (1.41 ounces each) packages tamarind base powder
• water
• salt and pepper to taste

Instructions

1. Wash pork ribs. In a pot over medium heat, combine pork and enough water to cover. Bring to a boil, skimming off scum that accumulates on top. Once broth clears, add tomatoes, onions and fish sauce. Lower heat and simmer for about 1 to 1-1/2 hours or until meat is tender, adding more water as necessary to maintain about 10 cups.
2. Add chili and radish. Continue to simmer for about 2 to 3 minutes. Add long beans. Continue to cook for about 2 minutes. Add eggplant and okra and cook for another 1 to 2 minutes.
3. If using packaged tamarind base, add into pot and stir until completely dissolved. Season with salt and pepper to taste. Add bok choy and continue to cook for about 1 minute. Remove from heat and serve hot.
If Using Fresh Tamarind
4. Wash tamarind and place in a pot with 1 cup water. Bring to a boil and cook until soft and outer skins begin to burst.
5. With a fork, mash tamarinds. In a fine mesh strainer set over a bowl, pour tamarind and liquid. Continue to mash with a fork, returning some of the liquid into the strainer once or twice, to fully extract juice. Discard seeds and skins. Pour tamarind juice into sinigang.