Sinigang na Baboy (Pork in Tamarind Soup)

Even if it’s cloudy outside, summer is still here which makes the weather hot! It is sometimes unpleasant to cook in this very warm temperature. And even a good hot meal or soup in this terrible hot day makes them unpopular. But no Filipino can resist a rich, thick and intense SINIGANG NA BABOY (Pork in Tamarind Soup) despite of the weather condition. Sinigang na Baboy is one of the most wanted Pinoy dish for lunch or dinner. A handful of tamarind is being simmered with pork ribs or porkloin for a full-bodied sour taste and mashed or sliced gabi or taro rootstock to make the soup thick. Sinigang Tamarind Soup mix powder is also available in grocery stores for a simple and quick meal preparation. If tamarind is not in the market, neither tamarind soup mix, Nilagang Baboy is a great alternate for a soup.

SINIGANG NA BABOY (Pork in Tamarind Soup)

½ kilo pork ribs or porkloin, chopped
4 cups water
1 medium onion, quartered
4 ripe tomatoes, quartered
1 medium taro rootstock or gabi, cubed
A handful of tamarind (sampaloc)
A handful or more sitaw or stringbeans, cut into 2” long
Fish sauce or patis

Bring the water to simmer in a large stock pot. Place the tamarind in a strainer, cook and mash them in the boiling until they are softened, allowing the tamarind juice blend in the water, then set the strainer aside.
Add pork, taro (gabi), onion and tomatoes. Cook until meat is tender.
Mash some of the taro to make the soup thick.
Season with salt and fish sauce.
Few minutes before you remove the pot from heat, add the vegetables. Do not overcook.
Serve hot with white rice.

Vegetable variation:

stringbeans or sitaw
eggplant or talong
river spinach or kangkong
radish or labanos

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