Pork Sinigang
A hearty Filipino sour soup made with tender pork ribs and fresh vegetables simmered in a tamarind broth. The bold tangy-savory flavor is deeply comforting and pairs perfectly with steamed rice.
Ingredients
- 2 lbs pork spare ribs or baby back ribs (cut into 2-inch pieces)
- 10 cups water
- 1 packet sinigang mix (tamarind soup base packet, 1.41 oz)
- 1 medium yellow onion, quartered
- 2 medium Roma tomatoes, quartered
- 2 tbsp fish sauce (patis)
- 2 long green chile (banana pepper or serrano), whole
- 1 cup daikon radish (labanos), sliced 1/2 in thick
- 2 small Asian eggplant, sliced 1 in thick
- 2 cups long beans (sitaw) or green beans, cut into 2-in
- 4 cups water spinach (kangkong) or baby spinach, stems trimmed
- 1 tsp salt
Instructions
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1
Place 2 lbs pork spare ribs or baby back ribs (cut into 2-inch pieces) in a large pot and cover with 10 cups cold water. Bring to a boil over high heat and skim off any gray foam that rises to the surface. This blanching step removes impurities for a cleaner broth.
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2
Add 1 medium quartered yellow onion and 2 medium quartered Roma tomatoes to the pot. Reduce heat to medium, cover, and simmer for 35 to 40 minutes until the pork is nearly tender. Check with a fork — the meat should yield but not yet fall from the bone.
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3
Stir in 1 packet sinigang mix (tamarind soup base packet, 1.41 oz) and 2 tbsp fish sauce (patis). Add 1 cup sliced 1/2 in thick daikon radish (labanos) and 2 whole long green chile (banana pepper or serrano). Simmer uncovered for 5 minutes.
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4
Add 2 small sliced 1 in thick Asian eggplant and 2 cups cut into 2-in long beans (sitaw) or green beans. Simmer for another 5 minutes until the vegetables are just tender.
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5
Taste and adjust seasoning with 1 tsp salt and additional fish sauce if desired. The broth should be pleasantly sour and savory.
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6
Add 4 cups stems trimmed water spinach (kangkong) or baby spinach and stir gently. Cook for 1 to 2 minutes until just wilted. Remove from heat immediately to preserve its bright color.
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7
Verify pork has reached an internal temperature of 160°F (71°C). Serve immediately in deep bowls with steamed rice and extra fish sauce on the side.