Sinigang na BaboySour Pork and Vegetable Soup
Sinigang na baboy is a tamarind-soured Filipino soup with pork and vegetables. Radish, eggplant, okra, green chili, and water spinach are added in stages so they keep distinct textures.
Prep
20m
Cook
1h 20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Soup
- 800gPork Belly (cut into large pieces)
- 2lWater
- 200gTomato (quartered)
- 150gOnion (quartered)
- 80gTamarind Paste
- 200gRadish (sliced thickly)
- 200gOkra (trimmed)
- 250gEggplant (cut into large pieces)
- 150gWater Spinach (trimmed)
- 30mlFermented Fish Sauce
- 6gSalt
- 2gBlack Pepper
- 2pcsGreen Chili (whole)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the pork belly and water in a large pot and bring to a boil. Skim off any foam that rises to the surface.
- 02
Add the onion and tomato, then lower the heat and simmer until the pork is tender and the broth is rich.
- 03
Stir in the tamarind paste and fermented fish sauce until the broth is evenly sour and savory.
- 04
Add the radish and simmer until it begins to soften.
- 05
Add the eggplant, okra, and green chilies, then continue simmering until the vegetables are tender but not falling apart.
- 06
Season with the salt and black pepper.
- 07
Turn off the heat and fold in the water spinach until just wilted from the residual heat.
- 08
Serve the soup very hot.
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