Cooking Filipino Pork Sinigang during the winter months or on a cloudy day is so nostalgic and comforting! This sour and savory soup is a staple dish in Filipino cuisine, and its warm and hearty flavors are the perfect antidote to the chill of winter. It is a dish that brings families together, as they gather around the table to share a meal and memories.
Sinigang is a soup made with pork and vegetables such as tomato, onion, radish, and okra, simmered in a broth made from tamarind paste. The sourness of the broth is balanced by the rich flavor of the pork, creating a harmonious and satisfying taste. It is served over a bed of steaming hot rice, which absorbs the broth and enhances the flavor. The result is a delicious and filling meal that is perfect for a cold winter day.
When my Filipino friends first introduced me to sinigang, I instantly fell in love with making the dish because it’s a pure labor of love, as each ingredient must be carefully selected and prepared to ensure the best possible flavor. The pork must be tender and juicy, and the vegetables must be crisp and fresh. The broth must be perfectly seasoned, with just the right balance of sourness and spices. The cooking process takes time and patience, but the end result is worth the effort.
First, gather your ingredients. You will need pork belly, tamarind soup mix, water, tomatoes, onion, garlic, green beans, eggplant, and spinach.
Start by sautéing the onions and garlic in a large pot until they become fragrant. Then, add the pork belly and brown it on all sides. This will give your soup a nice depth of flavor.
Once the pork is browned, add the tomatoes and tamarind soup mix to the pot. Stir everything together and add enough water to cover the pork. Bring everything to a boil, then reduce the heat to medium and let it simmer for about 45 minutes, or until the pork is tender.
Next, add the vegetables to the pot. Start with the green beans and eggplant since they take longer to cook. Once they are tender, add the spinach and let it wilt.
Finally, taste your soup and adjust the seasoning as necessary. You can add salt or more tamarind mix if you want it to be more sour. Serve your Pork Sinigang Soup hot and enjoy its tangy and hearty goodness.
Pork Sinigang Soup
Ingredients
- 3 lbs pork ribs *substitute with pork belly cubed*
- 1 packet sinigang powder mix *add extra if you like it more sour*
- 3 medium size tomatoes chopped
- 1 medium size onion chopped
- 3 tbsp fish sauce
- 1 lb daikon radish peeled and chopped
- 2 cups string beans cut into 1-2 inches
- 3 bunches baby bok choy
- 10 cups water
- 2 tbsp salt
- 2 tbsp pepper
Instructions
- Prepare the Vegetables: Wash the tomatoes, onions, daikon radish, string beans, and baby boy chow. Peel and chop the daikon radish. Cut string beans into 1-2 inches and chop the tomatoes and onions.
- Prepare to Blanch Pork: Start by rinsing the pork ribs thoroughly with water in a bowl with 1/4 cup of chopped onions and a dash of pepper. Once drained, transfer the ribs to a larger pot. Fill the pot with enough water to fully cover the pork and bring it to a boil. Let it cook for 15 minutes.
- Blanch the Pork: Drain the pot completely. Rinse the pork ribs thoroughly with water to remove impurities.
- Start Cooking the Soup Base: Return the pork ribs to pot and add 10 cups of water
- Add In the Vegetables: Add in the chopped tomatoes and onions, cover the pot, and boil on medium-high heat for 45 minutes.
- Pour In the Seasoning Mix: Add in the entire packet of sinigang powder mix! For an even more sour taste, add in another half a packet. Add in 3 tbsp of fish sauce.
- Add More Vegetables: Add in the daikon radish (peeled and chopped), and the string beans. Cover and boil for an additional 20 minutes.
- Add In Baby Buk Choys: Add in 2 bunches of baby bok choy (washed), and let it cook for additional 10 minutes. Then you're ready to serve!
Looking for more Filipino dishes? Try this:
Authentic Filipino Chicken Adobo: Savory, Tangy, and Irresistible
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @yummmier on Instagram and hashtag #yummmier! Follow me @xixiyang.
