RCI-SP.004.0275.002
Sinigang
– the famous sour soup of the Philippines.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- pork riblets or pork ribs½ lbcountry style, cut to pieces
- 5 cup
- tomatoes4 mediumsliced
- onion1 mediumsliced
- 1½ tsp
- icicle radish1 mediumcut into 1" pieces (or 10 red radishes
- ¼ lb
- eggplant cut into 1" pieces1 medium
- spinach (or cabbage½ lbmustard greens or watercress)
- sampaloc (tamarind) also [available as powder)5 medium
- hot banana pepper2 unit
Method
1
Bring the 5 cups of water to a boil in a large pot over high heat.
5 minutes
2
Add the pork riblets and return to a boil, then reduce heat to medium-low and simmer for 15-20 minutes until the meat begins to soften.
18 minutes
3
Add the sampaloc (tamarind) pods or powder and stir well to distribute the souring agent throughout the broth.
2 minutes
4
Add the sliced tomatoes and onion, stirring to combine with the broth.
1 minutes
5
Season with salt and stir to incorporate evenly.
1 minutes
6
Add the icicle radish pieces and string beans, stirring gently to distribute the vegetables.
1 minutes
7
Simmer for 10 minutes until the radish and beans begin to soften.
10 minutes
8
Add the eggplant pieces and hot banana peppers, stirring gently to combine.
1 minutes
9
Simmer for 5 minutes until the eggplant is nearly tender.
5 minutes
10
Add the spinach (or mustard greens/watercress/cabbage) and stir until it begins to wilt, approximately 2-3 minutes.
3 minutes
11
Taste and adjust seasoning with additional salt if needed, then serve hot in bowls with the broth.