Sinigang Na Baboy Pork Tamarind Soup
A classic Filipino sour soup featuring tender pork belly and a variety of vegetables in a savory tamarind broth.
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Ingredients
- 500 grams Pork belly or spare ribs, cut into cubes
- 40 grams Tamarind soup base mix
- 6 cups Water or rice wash
- 2 pieces Tomatoes, quartered
- 1 medium Onion, quartered
- 2 pieces Taro (gabi), peeled and halved
- 1 small Radish (labanos), sliced diagonally
- 1 bunch String beans (sitaw), cut into 2-inch lengths
- 1 medium Eggplant, sliced
- 1 bunch Water spinach (kangkong) leaves
- 2 tablespoons Fish sauce (patis)
- 2 pieces Long green chili (siling haba)(optional)
Instructions
- 1
In a large pot, combine the pork, tomatoes, and onions with water and bring to a boil.
- 2
Lower the heat and simmer for about 30 minutes or until the pork is tender, skimming off any scum that rises to the top.
- 3
Add the taro (gabi) and continue to simmer for 10 minutes until the taro is soft and starts to slightly thicken the broth.
- 4
Stir in the tamarind soup base mix and fish sauce, adjusting the amount to your preferred level of sourness and saltiness.
- 5
Add the radish, string beans, eggplant, and green chilies; cook for another 5 minutes.
- 6
Turn off the heat and add the water spinach (kangkong) on top, covering the pot to let the residual heat wilt the leaves.
- 7
Serve hot in a bowl, ideally with a side of steamed white rice and extra fish sauce for dipping.
Nutrition per Serving
420
Calories
28g
Protein
18g
Carbs
26g
Fat
5g
Fiber
4g
Sugar
1150mg
Sodium
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