Filipino
Bright Tamarind Sinigang
This sinigang is built around a clear, sour broth that tastes bright before it tastes heavy, which is why the vegetables are added in stages instead of all at once. Pork shoulder, taro, daikon, and greens make the soup hearty enough for dinner while tamarind keeps every spoonful sharp and refreshing.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbHigh VeggiesSeafoodOne PanComfort Food
At a Glance
- Time
- 2 hr 55 mins
- Serves
- 4 to 6
- Cost
- Medium
- Cuisine
- Filipino
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Heat the oil in a pot over medium-high heat and cook the onion and tomatoes until they soften and start to smell sweet, about 3 minutes. Add the pork and sear briefly until the meat loses its raw color and the pot has a little fond on the bottom.
- Pour in the water and bring it to a boil, then lower to a steady simmer and skim off any gray foam that rises to the top. Cook until the pork is beginning to turn tender, about 2 hours.
- Add the gabi and daikon and simmer until the vegetables are just tender at the edges, about 8 minutes. Stir in the tamarind concentrate and fish sauce, tasting the broth after each addition so the sourness stays bright but not harsh.
- Add the okra, string beans, and green chiles and cook until the beans are crisp-tender and the broth tastes round and deeply savory, about 5 minutes. Fold in the bok choy at the very end so the leaves wilt but still stay vivid green.
- Serve hot with rice.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Naturally gluten-free and dairy-free as written if your tamarind base or seasoning packet is gluten-free; keep the fish sauce verified if you use one.