Soups play a major role in the Philippines. Combined with rice, it is a substantial meal. Sinigang is the national soup. There are so many variations depending on the region, and in the Philippines, there is a lot. I had previously blogged a shrimp version. This is the pork version, which is the ultimate favorite at my house. This is where my husband stands by my shoulder going "is it done yet?" Another dish that does not last at my house.
Ingredients:
8 cups of water
2 pork boullions
2 tblsp tamarind paste
2 lbs pork butt, shoulder, pork belly or pork ribs ( a little fat makes this very flavorful)
4 tomatoes (quartered)
1 cup daikon radish (cut into chunks)
1 bunch water spinach or regular spinach
1 cup green beans (trimmed)
1 Japanese eggplant (cut into chunks)
Salt or fish sauce to taste
1 anaheim or chillie pepper (optional)
Cut pork into chunks. In a large stock pot, add water, boullions, tamarind paste, tomatoes, pork, and daikon. Bring to a full boil. Reduce heat to a low boil and continue to cook for 45 to 60 minutes. The longer you cook the pork the more tender. Taste and season with salt or fish sauce. Add the green beans and eggplant. If you want to make a spicy version, add the pepper at this time. Continue at a low boil for 5-7 minutes, until eggplant is tender. Add the water spinach and continue cooking for another 5 minutes. If using regular spinach instead. Turn the heat off after the egg plant is done, then add the spinach. Stir the soup, taste and reseason with salt or fish sauce if needed. Allow the spinach to wilt. Serve hot over rice. Yummmmm!!!!
NOTE: Fish sauce can be purchased at any Asian grocery store. Use any vegetables that you have on hand: brocolli, cabbage, okra, carrots, etc. You cannot go wrong.
