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:
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
- 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.
- Add the red onion, tomatoes, and fish sauce. Cover and let it simmer over medium heat until pork becomes tender.
- When the pork has reached the desired tenderness, add taro (if using) and simmer again for 5 minutes.
- Add the string beans, green finger chilies, and white radish. Boil again for 5 minutes.
- Then add the eggplant and sinigang mix. Simmer for 5 minutes with the lid on.
- Add the spinach or kangkong and simmer for 5 minutes, then turn off the heat.
- Serve with hot rice.