pork sinigang

Sinigang  is a traditional everyday Filipino soup dish.  It is a tamarind soup base, which is a little bit sour.  There are different variations but this version is what I grew up eating.

The Basics

• Pork – I used pork ribs; if you use bigger chunks of meat, your cooking time will have to be more.
• Tough leafy greens – You can use anything from bok choy, cabbage, kale or mustard leaves.  I would stay away from soft greens like spinach, watercress, etc.
• Fresh green beans
• Onion  – 1 half; sliced
• 2 Garlic cloves – minced
• 1 large potato – Peeled and diced
• Cooking oil – about 1 tbsp.
• Tomato
• Tamarind soup mix – I prefer the UFC Tamarind Soup package (which is yellow and green).  Soup packages are under $1 at the asian markets.
• Water

The Rundown

1. In a large pot, add cooking oil on medium heat.  Sautee onions and garlic for about 5 mintes — be careful that the garlic doesn’t burn.
2. Add pork.  Stir occasionally and cook for about 5-10 minutes.
3. Add green beans and potatoes.
4. Add soup package and about 7 cups of water.  If you want to eyeball it, fill up the pot about halfway.
5. Heat until boiling.
6. Cover with lid and cook for about 15 minutes.
7. Add greens and tomatoes.
8. Cook for about 15 minutes.
9. Serve with rice.  Enjoy!

Additional Notes

• You can switch the meat to shrimp, chicken or beef.
• You can keep this on the stove top on a very low setting for a couple hours if you want the pork to be extra tender.
• You can add peppers to the soup to make it a spicy.
• You can also add sliced dicon radish for extra texture.

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