Sinigang recipe

A Filipino pork soup whose broth is soured with boiled young tamarind and thickened by taro that melts into it.

1 hour and 50 minutesmedium12 ingredients

Ingredients

• 200 g tamarind
• 700 g pork belly
• 2 tomatoes
• 1 onion
• 200 g taro
• 1 daikon radish
• 100 g yardlong beans
• 8 okra
• 1 eggplant
• 200 g water spinach
• 2 long green chili
• 3 tbsp fish sauce

How to make Sinigang

1. Put 700 g of pork belly in 2 litres of cold water, bring to a boil and skim the foam for 15 minutes. This is what gives a clear broth.
2. Add 2 tomatoes and 1 onion cut into wedges, lower the heat and simmer 45 to 60 minutes until the pork is tender.
3. Boil 200 g of young tamarind in a ladle of the broth for 10 minutes, mash it through a sieve and pour the juice back in. Failing that, use 3 tbsp of tamarind paste.
4. Add 200 g of peeled taro in chunks and cook 10 minutes; it breaks down and thickens the broth.
5. Add 1 sliced daikon radish and cook 5 minutes.
6. Add 100 g of yardlong beans, 8 okra and 1 eggplant cut into chunks and cook 5 minutes.
7. Season with 3 tbsp of fish sauce, drop in 2 long green chilies and 200 g of water spinach, kill the heat and cover for 2 minutes.
8. Taste: the broth should be openly sour. Serve very hot with white rice and a dish of fish sauce on the side.

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