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Sinigang na baboy (sour tamarind pork soup)
A sour soup from Filipino cuisine: pork broth soured with tamarind, with radish, aubergine and green beans. A favourite on rainy days.
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Method
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- Put the meat in a pot with the water, bring to the boil and skim off the foam.
- Add the onion, tomatoes and fish sauce, and simmer covered over low heat for 1 hour until the meat is tender.
- Stir in the tamarind paste; taste — it should be distinctly sour.
- Add the radish and cook for 5 minutes.
- Add the aubergine, green beans and chilli, and cook for a further 5-6 minutes.
- Finally add the spinach and remove from the heat after 1 minute. Season with salt and fish sauce.
- Serve hot with rice; offer a small bowl of fish sauce with chilli on the side.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Packaged sinigang soup mix is available in Asian shops; tamarind paste gives a more flavourful result.
- Also made with shrimp, fish or beef.
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More southeast asian ideas
- Bánh canh cua (thick noodle soup with crab)
- Canh bí đỏ (pumpkin soup with minced pork)
- Sotanghon soup (chicken glass noodle soup)
- Pho bo (Vietnamese beef noodle soup)
- Pad prik khing (stir-fried green beans with pork in red curry paste)
- Moo kratiem (garlic pepper pork)
- Thịt kho trứng (caramelised pork with boiled eggs in coconut water)
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