This is one of my favourite winter warmer. It’s has 2 of my favourite ingredients, pork and a sour ingredient (kamiyas or tamarind). Sinigang is a versatile dish similar to Adobo (stew in vinegar and soy sauce) you can make it with meat, seafood or just vegetables or all if you want. Sometimes I make pork sinigang with some prawns. It sounds crazy but for me it works!
You also have many options on how to make your Sinigang sour. For this recipe I narrowed it down to 2 different ingredients, although kamiyas is not available in the UK yet I have some that I brought back from Philippines from my recent trip. Tamarind is the closest ingredient and probably a more popular one to use which is readily available from Chinatown or supermarket. There are many more ingredients you can use to make it sour, you can use un ripe guava, tomatoes, wild mangosteen (santol), green mango and pineapple. I don’t use pineapple to make my Sinigang sour because I think it’s not sour enough for me.
Sinigang na Baboy (Pork in Native Sour Soup)Print Recipe
- 2 litres water
- 300-500g pork belly or pork ribs
- 150g kamiyas or fresh tamarind
- 1 large onion, minced
- 3 cloves garlic, minced
- 1 packet pak choi, rinsed
- 4 tomatoes, roughly chopped
- 1 tbspn salt
- pinch ground black pepper
In a large pan boil water on high heat
Add onions and garlic and continue to boil
Add kamiyas or tamarind, continue to boil
Add pork and bring it to boil with the lid on
Season the soup with salt and pepper, let it simmer for 20 minutes with the lid on on medium heat
Taste the soup, add more salt if you like
Add tomatoes and pak choi, let it simmer for 5 minutes with the lid on
Turn the heat off and it's ready to serve with some rice!