Pork Rib Sinigang- Tamarind Pork Soup
This dish is a the perfect winter warmer and reminds me of my childhood. It’s one of those dishes you leave on the hob and keep helping yourself to because it’s so morish!
The Sabaw aka the Soup/Broth is the best bit and is so tasty mopped up with some fresh rice. The addition of Okra in this creates a lovely texture and although controversial- Okra aka ladies fingers is one of my favourite vegetables. Not only are they incredible delicious and mop up all the Sinigang broth, they are very healthy.
This recipe will easily feed 3/4 if you make rice to go alongside it.
What you will need:
600g Pork Ribs/Pork on the bone
1 Red onion sliced
4 x Cloves Garlic
2 x Chillies
Large bunch of fresh Okra
Large thumb size pieced of fresh Ginger
1x Bunch Lemongrass/bashed and kept whole
4x tbsp Fish Sauce
110g Tamarind Paste
5 x Tomatoes roughly chopped
2 tbsp White Pepper
Method:
In a Large pot brown off your pork ribs and remove once seared off.
Add the Garlic and Onions to the pan.
Add tomatoes and stir fry to break down the Tomatoes.
Re add the Pork bones back into the pan and mix altogether so it evenly coats the meat with the lovely garlic, onion and tomatoes.
Add Tamarind paste and top with hot water till all the bones are covered in the pan.
Simmer on a medium heat, adding the whole Chillies, Lemongrass and Ginger to the pan.
Add fish sauce and white pepper.
Simmer for 40 minutes until the Pork is tender, tasting the broth as you go. Add salt/pepper to create the right balance of flavours. Just before serving, add the whole Okra to the pot, turn off the heat and cover to cook in the residual heat. Remember- if you like it more sour, add more Tamarind. For a umami fishy taste, add more Fish sauce. Everyone enjoys their Sinigang differently.
Enjoy with a bowl of rice and enjoy sipping the comforting sabaw.
