Sinigang – Filipino Tamarind Soup
A clear, sour soup with pork and plenty of vegetables – the tamarind makes it Filipino comfort food.
- 60 min
- 549 kcal / serving
- easy
- Protein
- 44.6 g
- Fat
- 23.5 g
- Carbs
- 33.5 g
Contains: fish (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 400 g pork shoulder (or belly), diced
- 3 tbsp tamarind paste
- 2 tomatoes
- 1 onion
- 1 daikon radish
- 150 g green beans
- 1 aubergine
- 100 g leaf spinach (traditionally water spinach)
- 2 tbsp fish sauce
- 2 long green chillies
- 1.2 l water
- Salt
Method
- Bring the meat to a simmer with the water, quartered onion and tomatoes and cook covered for 40 minutes. Skim off the rising foam.
- Slice the radish and cut the aubergine into pieces and cook for 8 minutes.
- Add the green beans and cook for 5 minutes.
- Stir in the tamarind paste and fish sauce and season – the soup should be distinctly sour, that is its signature.
- Add the whole chillies and steep for 2 minutes.
- Fold in the spinach, take off the heat immediately and serve with rice.
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