Sinigang From Scratch (A Classic Filipino Soup)

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ANTSHUNGRY

Ingredients

  • 12
    Pods of tamarind (can use store bough tamarind paste)
  • 1
    Cup of tamarind paste
  • 2
    Pounds pork spare ribs (or any pork)
  • 1
    Head garlic minced
  • 5
    Tomatoes quartered
  • 8
    Cups of water
  • 3
    Tablespoons salt
  • 2
    Tablespoons fish sauce
  • Pepper to taste
  • 1-2
    Eggplant
  • 8
    Okra
  • 6-8
    Sitaw (string beans)
  • 1
    Kang kong (water spinach, can use bok choy or any leafy vegetable or omit)
  • (You can edit the amount of veggies to your liking)

Instructions

1
Today we’re making the classic Filipino soup Sinigang from scratch! Start by washing tamarind and peeling the shells to get to the center.
2
Fill a pot of boiling 8oz water. Turn heat off and toss in the tamarind to soak for 30 minutes. After, massage out fibers and seeds.
3
Strain the tamarind into another pan. Push liquid through to get all the pulp out. Bring to a boil, then simmer to thicken the paste.
4
Prepare your pot and cover bottom in oil. Sear off the pork ribs in batches to brown. Sauté garlic and onions and add 2 cups of water to deglaze the brown spots
5
Toss in tomatoes and pork ribs. Pour in water until meat is fully submerged. Add 3tbsp of salt, bring to a boil. Make sure to remove excess scum.
6
Boil and then bring to a simmer for 45 minutes or until meat is tender. In the meantime, cut prep veggies. After 45 min, throw in tamarind, fish sauce, veggies.
7
After 5 minutes of cooking the veggies, turn heat off and throw in the water spinach and cover pot. The heat will cook it through. Serve, slurp, and enjoy!
ANTSHUNGRY's avatar
Today we’re making the classic Filipino soup Sinigang from scratch! Start by washing tamarind and peeling the shells to get to the center.