FilipinoMainGluten-Free

Sinigang (Pork)

Prep
20 minutes
Cook
50 minutes
Total
70 minutes
Serves
6
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Ingredients

Units
  • 2 pounds pork shoulder or pork ribs (900 grams), cut into 2-inch chunks
  • 1 large onion (7.1 oz), quartered
  • 2 tablespoons fish sauce patis (30 milliliters)
  • 3 ounces tamarind paste (85 grams) or 4 ounces tamarind pods (115 grams)
  • 6 cups water (1.4 liters)
  • 3 medium radishes daikon (11 oz), peeled and quartered
  • 2 cups pechay or bok choy (150 grams), roughly chopped
  • 2 cups malunggay or spinach leaves (80 grams), loosely packed
  • 4 cloves garlic (20 grams), crushed
  • 1 small ginger knob (1.1 oz), crushed
  • 3 long green chilies siling panigang (2 ⅛ oz), left whole
  • 2 pounds taro root or radish leaves (900 grams), or additional daikon
  • 1 tablespoon salt (15 grams), or to taste
  • 1 tablespoon cooking oil (15 milliliters)

Instructions

  1. 1

    Heat the cooking oil in a large pot over medium-high heat, then add the crushed garlic and ginger, stirring until fragrant, about 1-2 minutes.

  2. 2

    Add the pork chunks and onion quarters to the pot, browning the meat on all sides for 5-7 minutes, stirring occasionally to ensure even cooking.

  3. 3

    Pour in the 6 cups of water, bring to a boil, then reduce heat to medium and let simmer for 20 minutes, skimming off any gray foam that rises to the surface.

  4. 4

    Dissolve the tamarind paste in 1 cup of warm water by pressing it through a strainer, or if using whole tamarind pods, soak them in hot water for 10 minutes and squeeze out the pulp, then strain. Add this tamarind liquid to the pot along with the fish sauce and salt.

  5. 5

    Add the radish pieces and any root vegetables like taro, returning the broth to a gentle simmer for 15-20 minutes until these vegetables begin to soften but are not yet tender.

  6. 6

    Add the leafy greens (pechay, malunggay) and whole long chilies, simmering for another 3-5 minutes until the greens wilt but still retain some texture and color.

  7. 7

    Taste the broth and adjust seasoning with additional fish sauce or salt as needed, aiming for a balanced tangy-salty flavor without overwhelming sourness.

  8. 8

    Serve the sinigang hot in large bowls, ladling plenty of broth over the pork, vegetables, and greens, making sure each serving gets the whole chilies for those who enjoy the heat.