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Greatest plates · Soup
Sinigang na Baboy (Filipino Sour Pork and Tamarind Soup)
A classic Filipino sour soup of tender pork ribs simmered with tamarind, tomatoes and vegetables until the broth is bright and mouth-puckeringly sour. Served with steamed rice for a full, warming dinner.
Serves 4Prep 20 minCook 90 minSoupPork
Containssoy · fish
Protein 19%Carbs 37%Fat 44%
About 858 kcal a serve — 41 g protein, 80 g carbs, 42 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Boil the pork
boilPut the pork ribs and water in a large pot. Bring to the boil, then skim off any foam that rises to the surface.
In the potSoup base →
High heat, 10 min
Add aromatics
simmerAdd the onion and tomatoes. Reduce to a gentle simmer, cover, and cook until the pork is fork-tender.
In the potSoup base →
Low heat, 60 min
Cook the rice
steamMeanwhile, rinse the rice and cook with 600 ml water in a rice cooker or covered pot until tender and fluffy.
In the rice potRice →
Low heat, 15 min
Season the broth
seasonStir in the tamarind soup mix and fish sauce. Taste and adjust the sourness and saltiness to your liking.
In the potSoup base →
Low heat
Add firm vegetables
simmerAdd the daikon and eggplant. Simmer until they begin to soften.
In the potVegetables →
Medium heat, 8 min
Add the rest
simmerAdd the snake beans and whole chilli, simmer for 3 minutes, then add the bok choy and cook just until wilted.
In the potVegetables →
Medium heat, 5 min
Serve
serveLadle the hot soup and pork into bowls and serve with steamed rice on the side.
Cook's noteTamarind soup mix (sinigang sa sampalok) is sold in most Asian grocers. For a fresher flavour, simmer 100 g fresh tamarind, mash and strain into the broth. Kangkong (water spinach) is traditional but bok choy works well.
Estimated per serve
858 kcal · 41 g protein · 80 g carbs · 42 g fatestimates, within ~10%
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