Traditional Filipino Sinigang (Sour Soup)
A classic Filipino sour soup, known for its distinct tangy flavor derived from tamarind, combined with tender pork belly and a medley of fresh vegetables. It's a comforting and hearty dish, perfect for any meal.
Ingredients
- •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.
In a large pot, combine the pork belly, quartered red onion, and quartered tomatoes. Add 8 cups of water.
- 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.
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.
Stir in the Sinigang sa Sampalok mix until fully dissolved. Add the fish sauce. Taste and adjust the sourness and saltiness if needed.
- 5.
Add the daikon radish and long beans. Cook for 5-7 minutes, or until the vegetables are tender-crisp.
- 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.
Remove from heat. Season with additional salt and ground black pepper to taste. Serve hot with steamed white rice.
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.
Recipe from TheCookbook.ai
Created by Basil Roux