Sinigang with a Twist

Ingredients

• 500g (1.1 lb) pork ribs or beef shanks 500g (1.1 lb) pork ribs or beef shanks
• 1 liter (4 cups) water 1 liter (4 cups) water
• 2 medium tomatoes, quartered 2 medium tomatoes, quartered
• 1 medium onion, quartered 1 medium onion, quartered
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 pieces green chili peppers 2 pieces green chili peppers
• 2 pieces red chili peppers 2 pieces red chili peppers
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 2 stalks lemongrass, pounded 2 stalks lemongrass, pounded
• 1 cup fresh pineapple chunks 1 cup fresh pineapple chunks
• 1 cup fresh mango chunks 1 cup fresh mango chunks
• 200g (7 oz) okra, ends trimmed 200g (7 oz) okra, ends trimmed
• 2 medium eggplants, sliced 2 medium eggplants, sliced
• 1 bunch kangkong (water spinach), leaves separated 1 bunch kangkong (water spinach), leaves separated
• Calamansi juice, to taste Calamansi juice, to taste
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 25g, 10g
• Protein: 30g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring water to a boil. Add the pork ribs or beef shanks and simmer for 1 hour or until tender.
2. 2.
   Skim off any impurities that rise to the surface. Add tomatoes, onion, garlic, green chili peppers, and red chili peppers. Simmer for another 10 minutes.
3. 3.
   Stir in fish sauce, tamarind paste, and lemongrass. Continue simmering for 5 minutes.
4. 4.
   Add pineapple chunks, mango chunks, okra, and eggplants. Cook for 5 minutes or until the vegetables are tender.
5. 5.
   Add kangkong leaves and cook for an additional 2 minutes.
6. 6.
   Season with calamansi juice and salt to taste.
7. 7.
   Serve hot with steamed rice.

Treat your ingredients with care...

• Pork ribs or beef shanks — For a richer flavor, you can brown the meat before simmering it in the water.
• Tamarind paste — If you can't find tamarind paste, you can substitute it with tamarind powder or concentrate. Adjust the amount according to your taste preference.
• Calamansi juice — If calamansi is not available, you can use a combination of lime and orange juice as a substitute.

Tips & Tricks

• To enhance the flavor, let the soup simmer for a longer time to allow the ingredients to meld together.
• Adjust the amount of calamansi juice according to your preference for sourness.
• Feel free to add other vegetables such as bok choy or green beans for added variety.
• For a spicier kick, add more chili peppers or include a few slices of fresh ginger.
• Leftover sinigang can be stored in the refrigerator for up to 3 days. The flavors will intensify over time.

Serving advice

Serve the sinigang hot in individual bowls, accompanied by steamed rice. Garnish with fresh cilantro or chopped spring onions for added freshness and color.

Presentation advice

Present the sinigang in a large soup tureen or a clay pot to showcase its vibrant colors and enticing aroma. Serve with a side of calamansi wedges for guests to squeeze over their soup for an extra burst of tanginess.