Based on the recent Marketmanila survey on favorite pinoy dishesâ€¦Sinigang na Baboy (Sour Soup with Pork) came out in the top 3 individual dishes, while sinigang as a dish (fish, prawns, pork, beef) was clearly the number one favorite overallâ€¦ As I reviewed my archives, I realized I had done a post on Sinigang na Sugpo (prawns) made with fresh tamarind and a version with kamias, and a Sinigang na Bangus (milkfish) made with guavas, but had never put one on Sinigang na Baboyâ€¦so here it is. The past few days have been wetter than usual in Luzon and while our roof leaks, yard floods and school is called off yet again, the perfect antidote to feeling like a large mold spore is to have some nice comforting hot soupâ€¦
First make some tamarind broth as described here. To make the sinigang, buy about 1.5 kilos of pork ribs and have them cut into largish pieces. Get about Â¼ of a kilo of pork cubes as well. Wash these and set in a colander to drain. Meanwhile, heat up a nice large heavy casserole and throw the pork in to sweat it or sear it a bit. Stir occasionally until all sides are seared. Add about 15 cups of rice washing water and some chopped tomatoes and spring or green onions. I also threw in some small leeks. Simmer for about 45-60 minutes until the pork is nice and tender. Add some sliced radish, eggplant, sitaw (long beans), siling mahaba (long green chilli), and patis (fish sauce) and cook for a few minutes until softened. Next add the tamarind pulp/water and regulate amount to the desired level of sourness. Add salt and ground white pepper. Add kangkong leaves and stems (water spinach) and after a minute or so, it is ready to serve.
I added the tamarind fairly late because our cook insists that the veggies turn an unappetizing brown tinge if they stew too long in the acidic soupâ€¦personally, I might add the tamarind water earlier and suffer with discolored greens (which I think are really overcooked greens). But nevertheless, the result was utterly brilliant! The meat was incredibly tender, the soup tasty, the greens just cooked right. We sometimes serve our soup separately in our home and all of the other stuff is presented on a separate platter. On the side we had patis (fish sauce) and kalamansi (calamondin) and lots of rice. There are few meals more satisfying for many of the 80+ million Filipinos around the worldâ€¦