Sinigang na Baboy (Pork in Sour Tamarind Soup)
Tamarind (called sampalok in Tagalog) is a tropical fruit found in Asia and Africa. The fruit is somewhat sweet and sour. Ripened tamarind can be used to flavor main dishes, such as this sinigang (soup) recipe, and it can also be used in sweets or desserts.
This particular dish features pork (called baboy in Tagalog), but any meat or seafood can be substituted. Traditionally, sinigang soup contains okra, gabi (taro root), labanos (Japanese daikon radish), and peppers. Most of the ingredients in this dish should be available at your local Asian market, but if you can't find them you can substitute any vegetable you like.
If you love Thai tom yum soup or Chinese hot and sour soup, give this Filipino soup a try!
|Prep time||Cook time||Ready in||Yields|
1 hour 15 min
- 1 1/2 pounds pork belly, cut into cubes
- 1 onion, quartered
- 2 large tomatoes, diced
- 1 cup daikon radish, sliced into rounds
- 5 cups water
- 6 small taro roots, peeled and cut into quarters
- 1 whole chili pepper
- 1 Chinese or Japanese eggplant, cut into rounds
- 1 tablespoon fish sauce
- 1 teaspoon Mama Sita's tamarind soup mix, available at Asian stores
- Salt and pepper to taste
- Prepare the vegetables as described in the list of ingredients.
- Boil the pork in a pot of water for about 20-25 minutes over medium heat.
- Add the taro root and simmer for about 20 minutes. Then add the remaining vegetables and cook for 4-5 mintues.
- Add the fish sauce, Mama Sita's tamarind seasoning mix, and the chili pepper to the pot. Lower the heat and simmer for 3 minutes, stirring occasionally.
- Season with salt and pepper to taste.
- Protein: Traditional sinigang also uses fish or prawns.
- Vegetables: You can add other vegetables, as well, such as green beans, Chinese long beans, okra, bok choy, or spinach.
- Spice level: If you use the spicy variety of tamarind soup mix, you should omit the chili pepper.
- Other sinigang mixes: You can try using other types of sinigang mixes, such as guava-based ones.