Sinigang na baboy recipe
Serve this pork sinigang recipe with rice and fish sauce on the side. Or on rainy days, you can eat it with dried fish.
Servings 5 people
Cost $8
Ingredients
- 60 ml (2 fl oz/¼ cup) vegetable oil
- 500 g (1 lb 2 oz) American-style pork ribs cut into individual ribs
- 500 g (1 lb 2 oz) skinless boneless pork belly cut into 4 cm (1½ inch) pieces
- 1 large onion cut into wedges
- 3 vine-ripened tomatoes cut into wedges
- 1 small red capsicum (pepper) seeded and cut into wedges
- 100 g (3½ oz) tamarind pulp (see note)
- 250 ml (8½ fl oz/1 cup) boiling water
- 4 cm (1½ inch) piece horseradish peeled and cut into thirds
- 1 talong Slim Asian eggplant, cut into 3 cm (1¼ inch) slices on the diagonal
- 200 g (7 oz) snake (sitaw) or green beans trimmed, tied into knots if desired
- 2 tsp salt flakes
- Thinly sliced spring onions (scallions), steamed rice, fish sauce, and calamansi or lemon wedges, to serve
Instructions
- Heat 2 tsp of the vegetable oil in a large, deep saucepan over medium-high heat. Cook the pork ribs for 4 minutes, turning until browned on both sides. Transfer to a plate once cooked.
- Add another 2 tsp of oil to the pan and cook the pork belly for 4 minutes, turning until browned. Set the ribs aside.
- Add the remaining vegetable oil to the pan and heat over medium heat. Add the onion and cook for 2 minutes, stirring and scraping any bits from the base of the pan.
- Add the tomato and capsicum and cook for a further 4 minutes or until they start softening, stirring occasionally.
- Return the pork to the pan with 1.5 liters (51 fl oz/6 cups) water. Bring to a boil, then reduce the heat to low–medium and cook for 15 minutes.
- Meanwhile, place the tamarind pulp in a heatproof bowl and cover with the boiling water. Leave to stand for 15 minutes to soften, then mash to combine well (I use my hands).
- Strain through a sieve into a bowl, pushing the seeds to extract their liquid. Discard the solids.
- Add the tamarind mixture to the pan and cook for 5 minutes. Add the horseradish and eggplant, and cook for 5 minutes, or until the eggplant is almost tender. Add the beans and cook for a further 3 minutes, or until the vegetables and meat are tender.
- Add the salt and season with freshly cracked black pepper; the soup should be a balance of sour and salty. Transfer to a large serving bowl and scatter with spring onions.
- Serve with steamed rice, fish sauce, and calamansi.
