Traditional Filipino Sinigang (Sour Soup)

• •1.5 lb pork belly, cut into 1.5-inch cubes
• •8 cup water
• •1 large red onion, quartered
• •2 medium tomatoes, quartered
• •1 cup gabi (taro root), peeled and quartered
• •0.5 cup daikon radish (labanos), sliced into 1/2-inch thick rounds
• •1 cup long beans (sitaw), cut into 2-inch pieces
• •1 bunch kangkong (water spinach) or bok choy, roughly chopped
• •2 green long chili (siling haba), whole
• •1 packet Sinigang sa Sampalok mix (tamarind soup base)
• •2 tablespoon fish sauce (patis)
• • to taste salt
• • to taste ground black pepper

Instructions

1. 1

   In a large pot, combine the pork belly, quartered red onion, and quartered tomatoes. Add 8 cups of water.

2. 2

   Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 1 to 1.5 hours, or until the pork belly is very tender. Skim off any scum that rises to the surface during the first 30 minutes of simmering.

3. 3

   Once the pork is tender, add the gabi (taro root) to the pot. Continue to simmer for another 10-15 minutes, or until the gabi is tender and starts to slightly disintegrate, thickening the soup.

4. 4

   Stir in the Sinigang sa Sampalok mix until fully dissolved. Add the fish sauce. Taste and adjust the sourness and saltiness if needed.

5. 5

   Add the daikon radish and long beans. Cook for 5-7 minutes, or until the vegetables are tender-crisp.

6. 6

   Finally, add the kangkong (or bok choy) and whole green long chilies. Cook for another 2-3 minutes, just until the leafy greens are wilted. Do not overcook.

7. 7

   Remove from heat. Season with additional salt and ground black pepper to taste. Serve hot with steamed white rice.

Chef's Tips

• 💡For a richer flavor, you can lightly brown the pork belly in a little oil before adding water and other ingredients in step 1.
• 💡Adjust the amount of Sinigang mix to your preferred level of sourness. You can also use fresh tamarind pods; boil them until soft, mash, strain the pulp, and add the extract to the soup.
• 💡Feel free to experiment with other vegetables like eggplant, okra, or mustard greens. Shrimp or fish can also be used instead of pork for a different variant of Sinigang.
• 💡The gabi (taro root) is crucial for a slightly thicker, creamier broth. Ensure it's cooked until very tender.
• 💡The green long chili (siling haba) adds a mild heat and aroma without making the soup overly spicy. If you prefer more heat, you can slice it open.