Sinigang na Buto ng Baboy sa Sampalok
Easy Sour Soup Pork Ribs braised in Tamarind paste
Sinigang is a popular Filipino sour soup dish and one of my favorite foods when it’s gloomy and raining or cold in London Town. There are many variations to this dish just like Adobo. It can vary from the protein you use, either meat or fish or seafood and the type of souring agent you use. You use tamarind, tomatoes, calamansi, unripe green mangoes, santol (cotton fruit), guava, kamiyas and sugar cane vinegar too. I think the most popular souring ingredients are tamarind, vinegar and tomatoes, especially when you live outside of the Philippines as most of the souring fruits are not available outside of the Philippines.
Sinigang is one of the dishes Filipinos can call our own. Throughout Philippine history we have borrowed dishes from our colinisers and traders; and made it our own but Snigang has always been a Filipino dish. Although due to the messy past of the Philippines there are not many records of the origins of Sinigang. “Sinigang is indigenous to the country and found
in almost every province under different names and regional variations.” – Dorren Fernandez from her book Tikim.
Also according to Doreen Fernanded from her book Tikim – “The degree of sourness varies according to regional and individual taste, but the principles are the same”
My family absolutely love this recipe, it’s comforting and will definitely keep your belly warm especially when it’s cold outside. We always try to eat together for dinner especially during the week, when we are all busy with school and work. It gives us the time to catch up with each other and bond with each other with a delicious meal we can enjoy together. A bowl of this hot sinigang will definitely cheer someone up in an instant!
This recipe is the foundation of a sinigang, you can use a different souring agent or protein with it like prawns and you can add more vegetables to it like eggplant or aubergine, taro, morning glory, radish and so many more.
I hope you enjoy this recipe, please comment below if you have any questions or DM me on instagram. If you do make this please tag me! Thank you.
In a medium to large pot, heat some oil, saute onions, tomatoes and garlic. Cook them until the tomatoes are soft and juices have come out. Add the ribs into the pot, stir them all together, add the tamarind paste, vinegar and some water until the bones are covered. Season with salt and pepper.
Bring it to a boil on high heat with the lid on, once boiling turn the heat to low or medium and let it simmer with the lid on for 1 hour or until the meat is soft and falling off the bones.
When the meat is ready, add your beans and cook for another 5 minutes until the beans are tender and turn off the heat. Add pak choi into the soup and leave it for 10 minutes.
The Sinigang is now ready to serve with some jasmine rice and patis or fish sauce with chopped chili if you like.
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