Filipino Sour Soup is a staple dish in the Philippines. It is a soup that heals what ails you, a feel-good comfort soup for the ages. This is popularly known as "Sinigang" the reason why it is called "sinigang" is that it was a translation of the English word "stew," which is true because of its method of cooking. It consists of abundant veggies, including lots of greens, some meat, or fish, married together in an incredibly savory broth.
For this recipe, we will use Pork as the main ingredient. But other protein types such as Seafood, Fish, and Beef are also commonly used. Zesty and refreshing, make no mistake about it, this Pork Filipino Sour Soup is to die for.
Ingredients
2 lbs Pork Ribs Bone-in
4-5 tablespoon Tamarind Puree or Paste (Depending on sourness preference)
2 pcs Fresh Eggplant, sliced
8 pcs of Fresh Okra
10 pcs Fresh String Beans, cut in 2-inch pieces
5 ounces Daikon Radish, sliced
1 bundle Kangkong
1 piece Onion, wedged
4 pieces Tomato, wedged
8 cups Water
2 tablespoons Fish sauce
2 pieces Long Green Chili
3 pieces medium Fresh Taro Root
2.5 oz Pork Broth
2 tablespoons Cooking Oil
1/2 teaspoon Salt
1/4 teaspoon ground Black Pepper
Instructions
Cut the pork ribs to bite sizes using a sharp kitchen knife, put them in a medium bowl, then set it aside.
For the vegetables, using a colander, wash all the vegetables with water. Cube the fresh taro root on a cutting board, and slice up the eggplants, daikon radish, and okra horizontally. Cut the string beans into 2-inch pieces.
Heat the oil in a medium cooking pot, and sauté the wedged onion until the layers begin to separate. Add half of the tomato pieces and sauté for about 2 minutes.
Add the pork and cook until it turns brown; add a tablespoon of fish sauce.
After sautéing for a while longer, pour in the water together with the pork broth. Cover your pot and bring the liquid to a boil.
Then lower to low to medium heat, add the fresh taro root and boil for 30 minutes, or until your pork tenderizes.
Uncover the pot and add the sliced daikon radish and Boil for about 5 minutes. Then, add the eggplants, string beans, and okra.
Once boiling, add the Tamarind Purée or Tamarind Paste and cover the pot again.
Cook all the ingredients for 5 minutes, then add the kangkong stalks, long green chili, and the last of the tomato. Season the sour soup with salt and pepper to taste and let it boil for about two more minutes.
Let your Filipino sour soup cook with all the ingredients in harmony. Then, turn the heat off, cover the pot, and let it stay for two more minutes.
Around this time, you can start setting your table, too –– Best paired with newly cooked Rice, and don’t forget the soup bowls!
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