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PORK SINIGANG SOUP
Sinigang soup is one of my all time favorite Filipino recipes. The broth is simple, rich, and you can add a variety of vegetables to this soup. For this recipe I used what I had on hand, but feel free to add more vegetables. The soup can be eaten alone, but for most Filipinos a side of hot white rice is a must!
Sinigang soup is a tamarind base soup w/ meat broth. It’s a sour flavored soup, but by adjusting the amount of tamarind in your base you can make it as sour as you’d like. I choose pork for this dish, but I’ll never forget the taste of a Fish Sinigang dish my aunt used to make. It was just as good!
- White Onions
- Garlic Cloves
- Baby Bok Choy
- Roma Tomatoes
- Tamarind concentrate
- Pork baby back ribs
- Fish Sauce
- Black Pepper
- Cooking oil
Prepping meat: Individually chop the baby back ribs evenly between the meat and bones. Pre-boil pork baby back ribs for 5-10 minutes to remove any impurities then use a strainer to wash and rinse the meat with water.
Prepping vegetables: Start by slicing the white onions and mincing garlic. Slice roma tomatoes in quarters lengthwise. Rinse the baby bok choy and chop off about 1/2 an inch of the stems, rinse thouroghly to remove any dirt from the leaves and stem. Saute the white onions and garlic in cooking oil until translucent.
After sauteing the white onions and garlic add in the pork baby back ribs, fish sauce, and black pepper. Then add water into the pot, bring to a boil, and reduce to medium-high heat. When reducing the boil to medium-high mix in tamarind concentrate and add salt or more fish sauce if needed. Add in roma tomatoes, baby bok choy, and any other vegetables during this time. Other common vegetables used in Sinigang are daikon radish and string beans.
Ingredient Brands & Tips
Tamarind Concentrate – This is a Thai brand called “Nuoc Me Chua”. There are probably other brands of tamarind concentrate available at local Asian grocery stores, but this is the brand I’m familiar with.
Fish Sauce: Referred to as “Patis” in Filipino. I don’t currently use a Filipino brand of fish sauce although there are several available on the market! The flavor of fish sauce definitely varies by brand. I enjoy using the “3 Crabs Brand” fish sauce which is also a product of Thailand.
Baby Bok Choy – This type of bok choy is smaller in length, light green in color, and can be found mostly at Asian grocery stores. One of the larger grocery stores that I shop at has a large variety of ethnic foods and recently started carrying both regular bok choy and baby bok choy.
Printable Recipe Below
Sauces & Spices
- 1 tsp black pepper
- 1 tbsp kosher salt
- 3 tbsp fish sauce
- 2 tbsp cooking oil
- 3-5 tbsp tamarind concentrate add more concentrate for extra sourness
- 2 quarts water
- 1 white onion
- 3 cloves garlic
- 1-2 lbs baby bok choy or 1-2 bundles/packs
- 4 roma tomatoes
- 1 pack baby back ribs
- Individually cut pork baby back ribs and pre-boil for 5-10 min in water. Drain and rinse the meat.
- Slice onions, mince garlic, cut roma tomatoes in quarters lengthwise. Rinse baby bok choy, cut off about 1/2 inch of the stems.
- Add cooking oil. Saute onions and garlic on medium heat until translucent.
- Mix in pork meat, fish sauce, and black pepper.
- Add water, bring to a boil, then reduce to back to medium-high heat for 20 minutes.
- Mix in tamarind concentrate and extra salt and/or fish sauce to taste.
- Lastly, add roma tomatoes and baby bok choy. Cook for the last 10 minutes.