Adapted from Cookbook:Sinigang (Philippine Sour Soup) (Wikibooks) by Wikibooks contributors
Photo: "Sinigang na Baboy DSCF4234.jpg" by Joy D. Ganaden, CC BY-SA 4.0
★ 0.0
- Uaua:
- Waenga
sinigangfilipinosour souptamarindpork belly
Ngā Kai
Serves 1
sampaloc (tamarind) fruits or ready-to-use tamarind paste
1
onion, chopped
4–6
tomatoes, quartered
½–1 kg
pork belly, cubed
250 g
taro root, diced or sliced into chunks
3–4
horseradish, sliced
200 g
string beans, cut in 1-inch pieces
1–3
onions, quartered
250 g
kangkung (water spinach) leaves, or other leafy yet crunchy vegetable even when cooked
5 Tbsp~
fish sauce
~
salt
~
pepper
=
MSG, optional
3
green chiles, e.g. serrano or any other fragrant and mild variety
Tikanga
- If using whole tamarind, boil it in water until the shells crack, then work the flesh away from the seeds and strain, reserving all the liquid for the soup. Skip this process if using packed tamarind base.
- Sauté the chopped onions in another large pot.
- Add the tomato and pork to the onions, and sauté until the pork is no longer pink.
- Add enough water or boiled tamarind stock to cover the contents of the pot. Boil until tender.
- Add taro root, and simmer until soft and tender. The soup should thicken at this point.
- Add the horseradish, and simmer until tender-crunchy.
- Add the string beans, quartered onions, and water spinach. Simmer for another 2–3 minutes.
- Check to make sure all ingredients were cooked enough, then add the tamarind pack if using.
- Add fish sauce, salt, pepper, and MSG to taste. Top with green chillies.
- Serve hot.
