Sinigang na Baboy
Thanks goes out to Todd Saunders, an old high school classmate, who made me aware of this wonderful dish. After my post of Chicken Inasal he wrote telling me that his favorite dish in the Philippines is Sinigang. He has lived in the Philippines for the past 3 years and says the food there is amazing. Having heard this I decided I must make Sinigang. I took the long route and made the tamarind paste from scratch. This warm bowl of broth, meat and vegetables is amazing. Thanks again Todd!
2 pounds pork spareribs cut into 2-inch pieces
2 large tomatoes quartered
1 medium onion peeled and quartered
2 tablespoons fish sauce
2 banana or finger chilies
4 pieces gabi taro (peeled and halved)
1 6-inch radish (labanos), peeled and sliced to 1/2-inch thick half-rounds
1/2 bunch long beans sitaw, ends trimmed and cut into 3-inch lengths
1 eggplant ends trimmed and sliced to 1/2-inch thick half-rounds
5 to 6 pieces okra ends trimmed
15 large tamarind pieces or 1 1/2 1.41 ounces each packages tamarind base powder
salt and pepper to taste
1 bunch bok choy ends trimmed and separated into leaves (I used 3 cups of kangkong (ong choy) leaves instead of the bok choy)
- Wash pork ribs. In a pot over medium heat, combine pork and enough water to cover. Bring to a boil, skimming off scum that accumulates on top. Once broth clears, add tomatoes, onions and fish sauce. Lower heat and simmer for about 1 to 1-1/2 hours or until meat is tender, adding more water as necessary to maintain about 10 cups.
- Add gabi and cook for about 6 to 8 minutes or until soft. Add chili and radish. Continue to simmer for about 2 to 3 minutes. Add long beans. Continue to cook for about 2 minutes. Add eggplant and okra and cook for another 1 to 2 minutes.
- If using packaged tamarind base, add into pot and stir until completely dissolved. Season with salt and pepper to taste. Add bok choy and continue to cook for about 1 minute. Serve hot.
If Using Fresh Tamarind
- Wash tamarind and place in a pot with 1 cup water. Bring to a boil and cook until soft and outer skins begin to burst.
- With a fork, mash tamarinds. In a fine mesh strainer set over a bowl, pour tamarind and liquid. Continue to mash with a fork, returning some of the liquid into the strainer once or twice, to fully extract juice. Discard seeds and skins. Pour tamarind juice into sinigang.