Sinigang (Sinigang na baboy)
Overview
Sinigang is the beloved sour soup of the Philippines, and its bracing tartness is the whole point. The classic souring agent is young tamarind, boiled and mashed so its pulp dissolves into the broth, although green mango, guava or calamansi are also used. Pork ribs are simmered until tender with onion and tomato, then vegetables are added in stages: radish, long beans, okra, aubergine and finally water spinach. Fish sauce adds salt and a long green chilli gentle warmth. It is eaten with plenty of rice.
History
Sour broths built on local fruits are an old feature of Filipino cooking, well suited to the tropical climate. Sinigang is made in countless versions with pork, beef, prawns or fish and with different souring fruits from region to region. Many Filipinos regard it as a comfort food and one of the dishes that best represents the national taste for sourness.
Main ingredients
Pork ribs, tamarind, tomatoes, radish, water spinach, long beans. The soup is built on tamarind sour broth and is usually served hot. Diet: contains meat; usually gluten-free.
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Recipe
Method
- 145 min
Simmer pork with onion and tomatoes in 2 l water for 45 minutes.
- 2
Add strained tamarind pulp.
- 3
Add radish, then beans, okra and chillies.
- 4
Season with fish sauce, add water spinach and serve.
- ✓
Serve. About 1h 15m from start to bowl.
Pictures
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
