Sinigang Na Baboy – Filipino Soup with Pork
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 2 hrs |
| Total Time | 2 hrs 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg pork ribs
- 2 large tomato (s)
- 1 medium onion (s)
- 1 radish (s), approx. 6 cm
- 1 eggplant (s)
- 2 chilli pepper (s)
- 1 bunch beans (Sitaw) or 250 g green beans
- 500 g tamarind paste
- 2 teaspoons fish sauce
- 6 taro bulb (s) (Gabi) or potatoes
- 6 okra pods
- 1 bunch pak choi
- salt and pepper
- water
Print Recipe
Pin Recipe Instructions
- A few small tips in advance. Most of the unknown ingredients are available in the well-stocked Asian market. Sitaw can be replaced with regular fresh green beans without any problems as it is essentially the same. The Asian beans are just a little longer. Gabi is a tuber that I would most likely compare to a potato. If there is no Gabi, you can also work with potatoes here. Gabi is in the soup as a saturation and strength booster. It is relatively tasteless, but has significantly more starch than the potato. Okra should be found on the freshness shelf in every Asian supermarket. These cannot be exchanged for anything from the conventional vegetable shelf. Pak Choy is now regularly available in supermarkets. Tamarind paste is a very sour paste (essential for the soup)
- Preparation:
- Cut the pork into cubes so that they fit on a spoon. Quarter tomatoes. Peel and quarter the onions. Peel Gabi and cut into bite-sized pieces. Peel the radish and cut into bite-sized pieces. Halve and core the chiles. Wash the sitaw and cut into pieces approx. 6 cm long. Wash the eggplant and cut into bite-sized pieces. Wash the okra, cut the ends and cut in half. Separate the pak choi into individual leaves.
- Preparation:
- Put the pork in a large saucepan and cover with water and bring to the boil over medium heat. Remove the foam that forms on the surface of the water. I simply use a small sieve with a kitchen towel which I pull through the water.
- When the foam is gone and the water is clear, add tomatoes, onions and fish sauce. Let everything simmer for about 1 - 1.5 hours over low heat. If necessary, add more water so that everything in the pot is covered.
- When adding the following ingredients, always make sure that there is enough water in the pot so that all ingredients are adequately covered. If necessary, continue to pour.
- When the meat is tender, add Gabi and simmer for another 4 - 6 minutes. Then add the chilli and radish and simmer for another 2 - 3 minutes. Now add the sitaw and after another 2 minutes add the aubergine and okra to the pot.
- Now there`s a lot of tamarind paste in the soup. The goal is for the soup to have a good sour taste. It`s a bit like vinegar, but less aggressive. Just to taste, but should have good acidity. Season to taste with pepper and salt.
- Before serving, add the pak choi and serve hot.
- PS: The soup can also be frozen without any problems.
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