Sinigang na Baboy with Tamarind Broth

Ingredients

• 500g (1.1 lb) pork ribs 500g (1.1 lb) pork ribs
• 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 tamarind pulp (about the size of a ping pong ball) 2 pieces tamarind pulp (about the size of a ping pong ball)
• 2 cups kangkong (water spinach), leaves and tender stems 2 cups kangkong (water spinach), leaves and tender stems
• 1 medium radish, sliced 1 medium radish, sliced
• 1 medium eggplant, sliced 1 medium eggplant, sliced
• 6 pieces okra, ends trimmed 6 pieces okra, ends trimmed
• Salt, to taste Salt, to taste
• Fish sauce (patis), to taste Fish sauce (patis), to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large pot, bring the water to a boil. Add the pork ribs and simmer for 1 hour or until the meat is tender.
2. 2.
   Add the tomatoes, onion, and garlic to the pot. Continue simmering for another 10 minutes.
3. 3.
   Meanwhile, place the tamarind pulp in a bowl and pour 1 cup of hot water over it. Let it sit for a few minutes, then mash the pulp to extract the juice. Strain the tamarind juice into the pot, discarding any solids.
4. 4.
   Add the radish, eggplant, and okra to the pot. Simmer for 5 minutes or until the vegetables are cooked but still slightly crisp.
5. 5.
   Stir in the kangkong leaves and tender stems. Season with salt and fish sauce to taste. Simmer for an additional 2 minutes.
6. 6.
   Remove from heat and serve hot with steamed rice.

Treat your ingredients with care...

• Tamarind pulp — If you can't find tamarind pulp, you can use tamarind paste or concentrate as a substitute. Adjust the amount according to your taste preference.
• Kangkong (water spinach) — Make sure to use the tender stems and leaves of kangkong. If kangkong is not available, you can substitute with spinach or bok choy.
• Fish sauce (patis) — Fish sauce adds depth of flavor to the sinigang broth. If you prefer a milder taste, you can reduce the amount or omit it entirely.

Tips & Tricks

• For a richer broth, you can add pork bone or pork belly along with the pork ribs.
• Adjust the sourness of the sinigang by adding more or less tamarind juice according to your preference.
• To make the sinigang more spicy, you can add a few pieces of chili pepper or use a spicy fish sauce.
• Serve the sinigang with a side of steamed rice and enjoy it as a complete meal.
• Leftover sinigang can be stored in the refrigerator for up to 3 days. The flavors tend to develop more over time, making it even more delicious when reheated.

Serving advice

Serve the Sinigang na Baboy hot in individual bowls. It is traditionally enjoyed with steamed rice on the side. Garnish with fresh cilantro or spring onions for added freshness.

Presentation advice

To enhance the presentation of the Sinigang na Baboy, arrange the cooked pork ribs and vegetables neatly in the bowl. Pour the flavorful broth over the ingredients, allowing the vibrant colors to shine through. Serve with a side of steamed rice and garnish with fresh herbs for an appetizing look.