An amazing soup, I would recommend to foodies looking to begin thier
journey in Filipino food. Typically, it is made with pork spare ribs, but
there are versions of Sinigang that use shrimp or pescado. Regardless of
which you try, all are wonderfully made and has been a key recipe for
generations. In many family gatherings it is served as the main dish and
name actually means "to stew".
Ingredients
Fit for party of 4+
cubed pork belly or pork spare ribs
a table spoon of black peppercorn
1 bag of tamarind soup mix
soup pot duh
green beans
egg plant
bok choy
daikon
tomato
okra
Let's cook!
Dice cut your pork, tomatoes and daikon. Dump the tamarind soup mix,
black peppercorn and the diced ingredients into the regular water, then
turn the stove to medium-high heat.
This ensures your most dense vegetables soften as the cooking time
goes on.
Once the pork has softened, throw in the second batch of ingredients:
okra, green beans, and eggplant.
This should last around 30 minutes.
For the last 30 minutes, go ahead and drown your bok choy.
It has to be cooking enough that the light green part of the leaf
isn't difficult to chew.
