Sinigang na Baboy: A Flavorful Pork Sour Soup — Filipino ...

Ingredients

• 2 pounds pork belly, cut into cubes
• 8 cups water
• 1 medium onion, quartered
• 2-3 medium tomatoes, quartered
• 1 radish (daikon), sliced
• 2 cups water spinach (kangkong)
• 1-2 green long chili peppers
• 1 cup tamarind paste or 1 cup fresh tamarind pods
• 2 tablespoons fish sauce
• Salt and pepper to taste
• 1-2 cups eggplant, sliced
• 1-2 cups okra, ends trimmed
• 1 tablespoon vegetable oil
• 1 tablespoon sugar (optional for balancing flavor)

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the pork belly and sauté until browned, about 5-7 minutes.
2. Pour in 8 cups of water and add the quartered onion and tomatoes. Bring to a boil and then reduce to a simmer. Skim off any foam that forms on the surface.
3. Add the radish and eggplant to the pot, and simmer for about 10 minutes until they start to soften.
4. Stir in the tamarind paste or fresh tamarind pods, along with fish sauce, chili peppers, and sugar if using. Simmer for another 10 minutes.
5. Add the okra and water spinach to the soup. Cook for an additional 5 minutes or until all vegetables are tender.
6. Season with salt and pepper to taste before serving. Enjoy hot with steamed rice.