Pork Sinigang
A sour tamarind broth so bracing it resets your entire mood. The classic uses pork belly simmered slow, so here we swap in thin-sliced pork that cooks in minutes and keep the sourness at full volume.
- Total time
- 19 min
- Serves
- 2
- Effort
- Medium
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Bring the stock to a boil with the onion and tomato and simmer for 4 minutes, pressing the tomato against the side of the pot to release it.
Stir in the tamarind paste and fish sauce, then add the daikon and simmer for 5 minutes until it starts to turn translucent.
Add the sliced pork and simmer for 5 to 6 minutes until it is cooked through, opaque and tender with no pink remaining.
Add the green beans and cook for 3 minutes, then drop in the spinach and cook for a final 60 seconds until just wilted.
Taste and push the sourness up with more tamarind or the salt up with more fish sauce, then serve steaming with plain rice.
Read all that and thought “absolutely not”?
Completely fair. Pork Sinigang is sitting in the Filipino kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Filipino kitchen
Sweet, sour and salty, all turned up at once.