Pork Belly and Ribs Sinigang

This Filipino pork in tamarind soup is a popular sour soup in the Philippines. We use different souring agents when making sinigang. You can use unripe tamarind, guava, kamias, or santol.

For convenience, we will use a powdered tamarind seasoning mix for this dish. If you cannot find the sinigang mix, a tamarind paste can be substituted and purchased from any local Asian grocery store. Adding the tamarind paste is best to add a small quantity until you achieve the desired sour taste.

This soup is easy to make, and I often make this because Olivia loves this dish. She like the sour and tangy taste of this soup. I used pork belly with ribs (ribbensteg), a variety of vegetables, and a Knorr tamarind soup base for this recipe.

Sinigang Soup is a versatile dish. You can use any meat other than pork belly and be substituted with seafood like prawns, fish salmon, milkfish, and chicken. Check out our other Sinigang recipes:

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Give this recipe a try, we’re sure you won’t be disappointed. Enjoy! 😉

You will need:

  • 1 kg pork belly and ribs, cut into 2 inches chunks
  • 8 cups water or more if needed
  • 1 red onion, quartered
  • 5 tomatoes, quartered
  • 3 to 4 tbsp fish sauce to taste
  • 1 taro, quartered (optional)
  • 100 g string beans, trimmed
  • 3 to 4 green finger chilies (optional)
  • 1 white radish, sliced (optional)
  • 1 eggplant, sliced (optional)
  • 1 pack Knorr Sinigang Soup Base
  • 4 cups baby spinach or kangkong

Procedure (video):

  1. Place pork belly, ribs, and water in a stockpot and bring to a boil over high heat. Covered and cook for 1 hour. I usually strain the stock using a fine mesh strainer or skim the scum that floats to remove impurities.
  2. Add the red onion, tomatoes, and fish sauce. Cover and let it simmer over medium heat until pork becomes tender.
  3. When the pork has reached the desired tenderness, add taro (if using) and simmer again for 5 minutes.
  4. Add the string beans, green finger chilies, and white radish. Boil again for 5 minutes.
  5. Then add the eggplant and sinigang mix. Simmer for 5 minutes with the lid on.
  6. Add the spinach or kangkong and simmer for 5 minutes, then turn off the heat.
  7. Serve with hot rice.
 

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