Sinigang is the soup Filipinos crave when they are cold, sick or homesick. Its signature is a bright sourness from tamarind, balanced by tender pork and a tangle of vegetables.
Tamarind soup mix is sold in packets at Asian grocers and many supermarkets; tamarind paste works too.
Ingredients
2 pounds pork ribs or pork shoulder, cut into 2-inch pieces
Simmer the pork. Bring the pork and water to a boil, skimming off the foam. Add the onion, tomatoes and fish sauce, cover and simmer 60 to 75 minutes, until the pork is tender.
Sour the broth. Stir in the tamarind mix, taste, and add more fish sauce or tamarind until the broth is pleasantly sour and salty.
Add the vegetables. Add the radish and simmer 8 minutes, then the green beans and chiles for 4 minutes.
Wilt the greens. Stir in the greens, cook 1 minute until wilted, and serve hot with rice.
Nutrition per serving (estimated)
290Calories
10 gCarbohydrates
2 gFiber
8 gNet carbs
16 gProtein
21 gFat
Estimated per serving, based on 6 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.
To freeze: cool it quickly, pack it in airtight containers or freezer bags, and freeze up to 3 months. Thaw overnight in the refrigerator and reheat to 165°F.
Shrimp sinigang: skip the pork, use 8 cups broth and add 1 1/2 pounds large shrimp with the greens, cooking just until pink.
Taro pieces simmered with the pork thicken the broth slightly, as many families like it.
Questions about this recipe
What makes sinigang sour?
Tamarind is the classic souring agent; green mango, guava or calamansi are also used in different regions.
Is sinigang gluten-free?
Usually; check the labels on the soup mix and fish sauce.
