Ingredients Jump to Instructions ↓

  1. Sinigang na Baboy - Pork in Sour broth

  2. 500 grams pork, sliced into 3 cm cubes, preferably with some fat.

  3. 1 cup green tamarind broth

  4. 1/2 cup chopped onions

  5. 1 tablespoon chopped garlic

  6. 1 cup chopped tomatoes

  7. 100 grams sliced string beans

  8. 100 grams sliced daikon radish

  9. 100 grams sliced eggplant

  10. 2 pieces long green peppers

  11. 100 grams okra

  12. 100 grams chopped and peeled taro root

  13. 2 tablespoon fish sauce

  14. 1/2 teaspoon ground black pepper

  15. 4 cups water

Instructions Jump to Ingredients ↑

  1. If not using premixed tamarind flavoring. You will need to prepare broth separately.

  2. Boil 2 cups of water and 1 cup unripe tamarind fruit until it becomes soft and mushy.

  3. Thoroughly mash tamarind in water. Strain broth and set aside.

  4. In a casserole, pour 4 cups of water, tamarind broth and pork. Also add chopped onions, garlic and tomatoes.

  5. Simmer on low heat until pork is tender. Add water as needed to maintain initial level.

  6. Once pork is done, add string beans, radish and eggplant to casserole. Simmer until eggplant is half cooked. You may add optional taro roots at this point.

  7. Add okra and green pepper. Continue simmering.

  8. Add fish sauce and ground pepper to taste.

  9. Once okra is cooked remove sinigang from heat.

  10. Serve with hot rice and a saucer of fish sauce as accompaniment.

  11. Sinigang na Baboy – Pork in Sour broth If cooking a larger batch, double the amount of solid ingredients for every 500 grams of meat. Add 1 cup of water per additional 250 grams of meat.


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