Pork Sinigang: Sour & Savory Soup
A classic Filipino sour soup featuring tender pork ribs, an array of vegetables, and a distinct tangy broth flavored with tamarind. It's hearty, savory, and incredibly comforting.
Ingredients
- 1 kg pork ribs cut into 2-inch pieces
- 2 tbsp cooking oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 large tomato chopped
- 1 packet sinigang mix (tamarind soup base
- 8 cups water
- 1 cup radish sliced
- 1 cup okra trimmed
- 1 cup long beans (sitaw) cut into 2-inch pieces
- 1 medium eggplant sliced
- 2 pieces siling haba (long green chili) optional
- 1 bunch kangkong (water spinach) or spinach
- fish sauce (patis) to taste
- salt
- ground black pepper
Instructions
- Heat cooking oil in a large pot over medium heat. Sauté onion until translucent.
- Add garlic and cook until fragrant. Stir in chopped tomato and cook until softened.
- Add pork ribs and cook until browned on all sides, about 5-7 minutes.
- Pour in water and bring to a rolling boil. Reduce heat, cover, and simmer for 45-60 minutes, or until pork is fork-tender. Skim off any scum that rises to the surface during cooking.
- Add the sinigang mix and stir well to dissolve completely. Bring the soup back to a simmer.
- Add radish, okra, long beans, and eggplant. Cook for 5-7 minutes, or until the vegetables are tender-crisp.
- Add siling haba (if using) and kangkong (or spinach). Cook for another 2-3 minutes, just until the greens are wilted.
- Season with fish sauce, salt, and ground black pepper to taste. Adjust sourness and saltiness as desired. Serve hot with steamed white rice.
Notes
For a deeper pork flavor, you can brown the pork ribs more extensively before adding water. Feel free to experiment with other souring agents like fresh tamarind pods, green mangoes, or even guava. Common vegetable additions include gabi (taro) for a thicker broth or daikon radish. Adjust fish sauce and salt to your personal taste.