Sinigang is known for a distinctly sour broth. Tamarind concentrate varies in strength, so start with a measured amount and adjust after simmering. Add quick-cooking greens at the end to keep their texture.
Serves: 6
Prep: 20 minutes
Cook: 1 hour 30 minutes
Ingredients
- 1 1/2 pounds boneless pork shoulder, cut into 1-inch pieces
- 8 cups water
- 1 medium yellow onion, quartered
- 2 medium tomatoes, quartered
- 1 tablespoon fish sauce
- 2 tablespoons tamarind concentrate
- 1 large daikon radish, peeled and sliced
- 8 ounces green beans, trimmed
- 1 small eggplant, cut into chunks
- 4 cups baby spinach
- 1/2 teaspoon fine salt
- 3 cups cooked rice, to serve
Method
- Put pork, water, onion, and tomatoes in a large pot. Bring to a boil, skim foam, then cover and simmer gently for 60 minutes until pork is tender.
- Stir in fish sauce and tamarind concentrate. Taste the broth and add more tamarind a teaspoon at a time for a sharper sourness.
- Add daikon and simmer 10 minutes. Add green beans and eggplant and cook 8 to 10 minutes until just tender.
- Stir in spinach and cook for 1 minute until wilted. Taste the broth and adjust salt if needed.
- Ladle soup into bowls and serve with rice.
Variations
Use tamarind soup mix according to its package directions instead of concentrate, adjusting the salt carefully. Add long beans or bok choy, or use pork ribs and extend cooking until tender.
Storage and reheating
Refrigerate soup promptly in a covered container for up to 3 days. Reheat until bubbling and steaming hot; cook fresh rice or refrigerate and reheat it separately.
Read the the pantry and freezer expiry review and the weekly meal planning guide for more practical dinner planning. Add this recipe to the Lucru Home grocery list and note any missing ingredients before shopping.
