Sinigang na Baboy

These days, I don’t usually cook Filipino dishes; heck, what with my schedule, these days I don’t usually cook *period.*  But, what with the weather turning cooler, I get a strong hankering for meaty soups and stews, and the Philippines has plenty of recipes for those things in *spades.*

So, my neighbor the Bunny and I headed over to the local Asian grocery store to pick up ingredients for Sinigang na Baboy, that is, Sour Soup with Pork.

It’s good and very very hearty.  And what makes it sour is the tamarind.  Here’s the recipe:  (Serves 6)

INGREDIENTS

  • 2 tablespoons canola oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 1 pound pork riblets, cut into bite-size pieces (leave bone in for flavor). 
  • 1 quart water (enough to cover the ingredients)
  • 2 large tomatoes, diced
  • 1/2 pound fresh string beans, rinsed and cut into 2-3 inch lengths. 
  • 1/2 pound fresh spinach (or better, Asian “swamp cabbage” called “kangkong” in Filipino) , rinsed and cut into bite-size pieces
  • 1 (1.41 ounce) package tamarind soup base (Knorr’s)

DIRECTIONS

  1. Heat oil in medium stock pot. Saute onion and garlic until tender. Add pork to pot, and saute until browned. Pour in water. Bring to a boil, reduce heat, and simmer 20 to 30 minutes.
  2. Place tomatoes and green beans in pot, and continue to simmer for 10 minutes. Stir in spinach and tamarind soup mix. Simmer for an additional 10 minutes.
  3. Serve over white, steamed rice.

I made it for six people for dinner last night.  YUM!  🙂  Variations: You can switch out any meat for the pork: beef, chicken, fish, shrimp… it all works!

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5 Responses to Sinigang na Baboy

  1. Pingback: Sinigang Recipes Recipe | Kumain.com

  2. Sinigang says:

    Hi!

    Your Sinigang looks really delicious!

    I’m collecting a list of the best sinigang recipes in my blog, and I included your sinigang recipe (just a link though, hope you don’t mind). You can see it at
    http://kumain.com/sinigang-recipes/

    Keep in touch!

    Tanya Regala

  3. lizardqueen says:

    I was with my folks for Thanksgiving this afternoon and evening. My father and youngest sister both agreed that pork riblets are the best meat for sinigang. But the veggies they use are bok choy, Chinese broccoli (which are leafier than the non-Asian variety), and radishes. And they all agreed that kangkong is hard to find but would be good if one can get it.

    Also, my father uses 3/4 the tamarind packet per huge pot, since he doesn’t like the broth to be *that* sour. This explains my childhood memories of opening kitchen drawers and seeing a gazillion partially used Knorr’s soup envelopes.

  4. Anna says:

    It was yummy indeed. Do you want to submit this to the Carnival of Recipes? I bet many poeple would like it… Thanks for cooking last night!

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