Filipino Sinigang na Baboy
A comforting Filipino sour pork soup with tamarind broth, daikon, green beans, tomatoes, and leafy greens.
Equipment
- Large soup pot
- Ladle
- Knife
- Cutting board
- Fine-mesh skimmer
Ingredients
Sinigang
- 2 lb bone-in pork shoulder or ribs cut into large pieces
- 8 cups water
- 1 medium yellow onion quartered
- 2 medium tomatoes quartered
- 1 medium daikon radish peeled and cut into chunks
- 8 oz green beans trimmed
- 2 cups tamarind broth or unsweetened tamarind juice adjust to taste
- 2 cups water spinach or baby bok choy washed
- 2 large green chilies whole or sliced
- 1 tsp salt plus more to taste
- 1 tbsp fish sauce for serving
Instructions
Build the broth:
- Place the pork, water, onion, and tomatoes in a large pot and bring to a boil.
- Skim the foam from the surface, reduce the heat, and simmer for 45 to 60 minutes until the pork is tender.
- Remove the onion and skim excess fat if needed.
Add the vegetables:
- Add the daikon and simmer for 8 minutes until it begins to soften.
- Stir in the tamarind broth and chilies, then taste and season with salt.
- Add the green beans and cook for 4 minutes. Add the leafy greens and cook for 1 to 2 minutes more.
Serve:
- Taste once more and adjust the sourness with more tamarind broth if needed.
- Ladle the soup into bowls and serve immediately with steamed rice and fish sauce.
Notes
- Tamarind paste diluted with water can replace prepared tamarind broth.
- Add vegetables in stages so firm pieces stay tender-crisp.
- Pork belly can be used for a richer broth, while pork loin gives a leaner result.
Nutrition
Calories: 430kcalCarbohydrates: 18gProtein: 36gFat: 24gSaturated Fat: 8gCholesterol: 115mgSodium: 720mgFiber: 4gSugar: 8g