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Pork Sinigang (Pork and Vegetables in Tamarind Broth)

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This dish, in my opinion is one of the Philippines' best. Although its prepared in several different ways throughout our country, the end result is practically the same...a tangy and savory soup that's sure to give you comfort and make you sweat. =>

This dish, in my opinion is one of the Philippines' best. Although its prepared in several different ways throughout our country, the end result is practically the same...a tangy and savory soup that's sure to give you comfort and make you sweat. =>

Ingredients

Serves: 4-6

Metric Cups
  • ¾ kilogram pork belly (or ribs, cut into 2 inch chunks)
  • 3 tomatoes (sliced in half or quartered)
  • 2 onions (quartered)
  • 150 grams river spinach (leaves, with the stem on)
  • 100 grams green beans (cut in 2 inch bite size pieces)
  • taro (known in the Philippines as Gabi - 3 pieces, peeled and cubed)
  • green finger chilli (2 pieces)
  • 1 teaspoon salt
  • 4 tablespoons tamarind (or tamarind paste)
  • 3 tablespoons thai fish sauce (nam pla)
  • 1 litre water
  • 1⅔ pounds pork belly (or ribs, cut into 2 inch chunks)
  • 3 tomatoes (sliced in half or quartered)
  • 2 onions (quartered)
  • 5⅓ ounces river spinach (leaves, with the stem on)
  • 3½ ounces green beans (cut in 2 inch bite size pieces)
  • taro (known in the Philippines as Gabi - 3 pieces, peeled and cubed)
  • green finger chilli (2 pieces)
  • 1 teaspoon salt
  • 4 tablespoons tamarind (or tamarind paste)
  • 3 tablespoons thai fish sauce (nam pla)
  • 1⅘ pints water

Method

Pork Sinigang (Pork and Vegetables in Tamarind Broth) is a community recipe submitted by Sheryll and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • In a pot filled with 1 litre rice wash or water, put in the pork, onions, and salt. Bring to a boil for approx. 15-20 mins.
  • Add the taro cubes and the tamarind powder and simmer in med heat for another 30 mins.
  • Add the string beans and more water (if a lot of the liquid has evaporated), and simmer for another 10 mins in low heat.
  • Pour in the fish sauce, add the chillies and river spinach, and simmer for an additional 2 mins. Best served hot.
  • In a pot filled with 1 litre rice wash or water, put in the pork, onions, and salt. Bring to a boil for approx. 15-20 mins.
  • Add the taro cubes and the tamarind powder and simmer in med heat for another 30 mins.
  • Add the string beans and more water (if a lot of the liquid has evaporated), and simmer for another 10 mins in low heat.
  • Pour in the fish sauce, add the chillies and river spinach, and simmer for an additional 2 mins. Best served hot.
  • Additional Information

    You can substitute river spinach with ordinary spinach but you have to add them after you remove the pot from the heat, just before serving.

    You can substitute river spinach with ordinary spinach but you have to add them after you remove the pot from the heat, just before serving.

    Tell us what you think