Pork Sinigang
A tangy, savory Filipino stew of tender pork ribs and radish simmered in a tamarind broth with leafy greens. Deeply comforting and ready in under an hour.
- Total time
- 50 min
- Servings
- 4
- Calories
- 420
- Protein
- 48g
Ingredients
- 2 lbs pork spare ribs or pork shoulder, cut into 2-inch chunks
- 3 tbsp tamarind concentrate (or 6 tamarind pods)
- 1 medium daikon radish, cut into 1-inch chunks
- 1 medium onion, halved
- 4 cloves garlic cloves, smashed
- 6 cups water
- 2 cups spinach or bok choy, roughly chopped
Instructions
- 1
Bring water to a boil in a large pot. Add pork chunks, return to boil, then drain and rinse under cold water to remove impurities.
- 2
Return clean pork to pot with fresh 6 cups water. Add garlic and onion halves.
- 3
Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes until pork is nearly tender.
- 4
Stir tamarind concentrate into the broth until fully dissolved. Add radish chunks.
- 5
Simmer for 12 minutes until radish is knife-tender and pork pulls apart easily.
- 6
Add spinach or bok choy and stir until wilted, about 1 minute. Season with salt and pepper to taste.
- 7
Ladle into bowls, distributing pork, radish, and broth evenly. Serve hot.
Tools you’ll need
- large pot (5-quart minimum)
- wooden spoon or ladle
- cutting board
- chef's knife
- colander
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