Filipino

Sinigang na Baboy

Name: Sinigang na Baboy
Total time: 60 min
Yield: 5 servings
Cuisine: Filipino
Ingredients: 2 lbs pork belly, cut into 2-inch chunks; 1 packet (40g) tamarind soup base (sinigang mix); 1 bunch water spinach (kangkong), leaves and tender stems separated; 1 medium daikon radish (labanos), sliced diagonally; 2 large tomatoes, quartered; 1 medium onion, quartered; 2 pieces long green chilies (siling haba); 8 cups water; 2 tbsp fish sauce (patis)

A sour and savory tamarind-based pork soup with vegetables.

60 minutes

Serves 5

Lunch/Dinner

Contains common allergens

Fish Seafood

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Instructions

5 steps

1
Boil the Pork: In a large pot, combine the pork belly chunks, quartered tomatoes, onion, and 8 cups of water. Bring to a rolling boil over high heat.

2
Skim and Simmer: Once boiling, skim off any scum that rises to the surface. Lower the heat to a gentle simmer, cover, and cook for 40-45 minutes, or until the pork is fork-tender.
3
Add Tamarind and Radish: Stir in the tamarind soup base and the sliced radish. Simmer for another 5-7 minutes until the radish is somewhat translucent and tender.
4
Season and Add Greens: Season the broth with fish sauce to taste. Add the long green chilies and the kangkong stalks, cooking for 2 minutes.
5
Finish: Turn off the heat, add the kangkong leaves, and cover the pot. The residual heat will wilt the leaves perfectly in about 2 minutes. Serve hot with steamed white rice.

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