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Pork Sinigang

Tamarind soup originating from the Philippines.
Course dinner, lunch
Cuisine Filipino
Keyword pork, sinigang
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Servings 6

Ingredients

  • 1.5 lbs Pork cooking time will depend on cut chosen
  • 1 Onion largely diced
  • 2 Tomatoes largely diced
  • 4 pcs Gabi (Taro)
  • Salt & Pepper to taste
  • 1 Tamarind Soup Base
  • 1 bowl Water Spinach (Kangkong or Ong Choy) can use spinach as an alternate

Instructions

  • Start by boiling the pork and removing the scum as it floats to the top. Water level should be just past the meat. Too much water will make the broth bland - if you find the level getting too low, just add more.
  • Once all the scum has been removed, put in the onion, tomatoes, salt, and pepper. Bring to a boil and simmer under medium/low heat for 30-45 minutes or when the meat is fork tender.
  • When meat is tender, add gabi (taro) and bring to a boil until soft.
  • Now it's time for the best part - put in half of the tamarind soup base packet, stir, then taste. Not enough tang? Add more!
  • As for the final step, put in the water spinach. Stir, cover, and turn off heat. Let sit for 1-2 minutes before serving.