Pork Tamarind Sinigang

Name: Pork Tamarind Sinigang
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Cuisine: Asian
Ingredients: bone-in pork butt, 2lbs; white onions, 3 cups; roma tomatoes, 3 cups; minced garlic, 1 tbsp; green mild chilli, 2 pcs; chinese eggplant, 2 cups (regular western eggplant works too, just peel it); snake beans, handful, cut in 3" sticks; baby bok choy, 2 cups (better if you can find kangong/water spinach); daikon, 2 cups; tamarind concentrate, 2 cups start with 1 cup; fish sauce; tamarind concentrate; black pepper

6 steps

Prep:30minCook:2h

Hi everyone! After several attempts of uploading this recipe, it is finally here! LOL This is another classic Filipino recipe called Sinigang. This version uses Tamarind, which I believe is the most common way of making this dish, as Tamarind grows everywhere in the Philippines, but, even then, Sampaloc-based Sinigang has a ton of variations depending on where you are in the Philippines (and outside) due to the availability of ingredients. Being in Canada, I’ve seen people play with the recipe using Rhubarb, and for me, I’ve tried making this with unriped Crab Apples, but nothing beats the tartness and fruitiness that you get from Green (unripe) Tamarind! Another close variation of Sinigang is Sinampalukan (derived from the tagalog word Sampaloc that means “Tamarined” or “with Tamarind” or “cooked in Tamarind”) and it’s when people use chicken, and Tamarind leaves! I hope you guys give this a try, and let me know what you think! Is it yay? Or nay?! Would love to hear from all of you! Happy cooking! #PilipinoPoodPridays #TJsTastyTreats

Updated at: Thu, 17 Aug 2023 09:49:52 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories475.1 kcal (24%)

Total Fat17.4 g (25%)

Carbs73.3 g (28%)

Sugars36.5 g (41%)

Protein27 g (54%)

Sodium585.6 mg (29%)

Fiber18.2 g (65%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 lbspork butt

bone-in

3 cupswhite onions

3 cupsroma tomatoes

1 Tbspminced garlic

2 pcsgreen mild chilli

2 cupschinese eggplant

regular western eggplant works too, just peel it

snake beans

cut in 3" sticks

2 cupsbaby bok choy

better if you can find kangong/water spinach

2 cupsdaikon

2 cupstamarind concentrate

start with 1 cup

To taste:

fish sauce

tamarind concentrate

black pepper

Instructions

Step 1

Place the pork in a pot. Top up with water and boil for 30 mins, on high heat.

Step 2

After 30 mins, skim the impurities that floats on the surface. Add onions, garlic, and tomatoes. Bring it back to simmer and keep it going for 90 minutes (or until the meat is tender.)

Step 3

Next, add the peppers, radish, and snake beans. Cook until the beans are tender to your liking. This can take anywhere between 3-10 minutes.

Step 4

Add the tamarind concentrate, 1 cup at a time. I like mine very tart, so 2 cups of the concentrate worked the best for me!

Step 5

Adjust your seasoning with fish sauce, black pepper, and tamarind concentrate. Turn off the heat and add the bok choys.

Step 6

Serve and enjoy with a bowl of hot steamed rice (or bread, if that's your jam!)

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