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Sinigang

Sinigang

Pork belly is simmered in a tangy tamarind broth made from fresh young tamarind with water spinach, string beans, Chinese eggplant, daikon radish, okra, and long green peppers until the meat is tender and the soup is refreshingly sour.

Prep: 10 min Cook: 60 min

Ingredients

  • 2 large bs. pork belly (see notes)
  • 1 large b. young tamarind (see notes)
  • 1 bunch water spinach (chopped)
  • 8 piece string beans (
  • 2 piece Chinese eggplant (sliced)
  • 1 piece daikon radish (see notes)
  • 8 piece okra
  • 2 piece tomatoes (sliced into wedges)
  • 2 piece long green pepper
  • 1 piece onion (sliced into wedges)
  • 2 quarts water
  • Fish sauce and ground black pepper to taste

Instructions

  1. Boil the young tamarind in 2 quarts of water for 40 minutes. Filter the tamarind broth using a kitchen sieve or a strainer. Squeeze the tamarind afterwards to extract its remaining juices.

  2. Pour the tamarind broth into a cooking pot. Let it boil and then add the onion, pork belly, and half the amount of the tomatoes.

  3. Skim-off the floating scums, pour 1 tablespoon fish sauce, cover and continue to simmer for 1 hour.

  4. Fold in daikon radish and eggplants. Cook for 5 minutes.

  5. Add the long green pepper, string beans, remaining tomatoes, and okra. Cook for 3 minutes.

  6. Add in the chopped water spinach stalks and season with fish sauce and ground black pepper. Cook for 2 minutes.

  7. Put the water spinach leaves. Cover and turn the heat off. Let the residual heat cook the leaves for 3 minutes before serving.