Prep 30 mins
Cook 1 hr
Filipino Sinigang (Tamarind Soup)
- 3 lbs pork ribs, chopped into 1 inch pieces
- 2 tablespoons minced garlic
- 1 medium onion, chopped
- 1 packet sinigang tamarind soup mix (found in international food section)
- 16 cups water
- 1 bok choy, chopped in 1 to 2 inch slices
- 1 daikon radish, chopped in thin round slices (optional)
- 1 small tomatoes, chopped fine (optional)
- 2 small potatoes, chopped in large chunks (optional)
- Saute ribs garlic onions and salt to taste until brown.
- In Separate large pot add water Sinigang tamarind soup packet (found in international food section) to taste I like the whole packet but less is more in this case if it is to sour for you.
- Remember you can eat this with rice.
- Then add the tomato and the pork, cook on medium heat for about 40 min and then add the potatoes cook for another 10 min and then add the Daikon Radish and the Bok choy cook about 10 more min.
- It is good if the meat easily comes away from the bone.
- You can eat this straight or over rice or both.
this recipe is ok except that authentic sinigang has no potatoes but taro roots, and you can also add snake/string beans, kangkong (water spinach), and eggplant. also, for a much easier process, just dump all the ingredients into the pot except for sinigang mix, which you add after the meat (or seafood) is cooked and tender. much time and effort saved this way with the exact same result. you can also add green chile for some heat!
I usually make a simpler version with just fresh veggies, cod, petise(fish sauce), tamarind and tomatoes. But this was a great dish... more original too :D
This recipe is one of our favorite dish, I don't sautee it. Instead I put all together the meat(you could use shrimp, pork, beef or chicken)pepper,tomatoe and onion. When the meat is tender, then i add the veggies (but no garlic and potato)i put okra, kangkong, eggplant, banana blossom (in the can) and taro root if meat but in seafood i don't put the taro root