Tamarind Pork and Vegetable Soup (Sinigang na Baboy)

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.

Filipino Sour Shrimp Soup (Sinigang na Hipon)

In the Philippines, like many in the Pacific Islands, soups play a main role in their food culture.  These soups are poured over rice, making a substantial meal.  This is a very versatile soup.  The broth, tomatoes and shrimp are the base.  There is no limit to the vegetables.  Use whatever you have on hand (brocolli, carrots, cabbage, okra, etc.)  You can also make it spicy by adding green chillies. Different regions and families have numerous versions.  Try it out using the basics and then play around with what suits you. 

Ingredients:

1 lb shrimp in shells
8 cups water
2 fish or shrimp bouillion cubes
2 tblsp tamarind paste
2 tomatoes (quartered)
1 small bunch fresh spinach leaves (trimmed)
1 cup green string beans (trimmed)
1 medium onion (quartered)
1 cup dikon radish (cut in chunks)
2-3 green chillies (optional)
Salt or Patis (fish sauce)
Steamed jasmine or basmati rice

In a deep pot, add water, bouillion, tamarind paste, onion, tomatoes and dikon radish.  If using the green chillies, add those at this time.  Bring to a boil for 15-20 minutes until daikon becomes translucent, stirring occasionally.  Add the green beans and continue to cook for another 10 minutes at a low boil.  Add the shrimp and cook for another 5 minutes.  When the shrimp becomes a dark pink and opaque, season with salt or patis and the fresh spinach.  Turn off the heat and allow the spinach leaves to wilt approximately 3 minutes.  Scoop rice into a deep bowl.  Add shrimp and vegetables with plenty of broth for a soupy consistency.  Season with additional salt or patis if needed. Enjoy!

Note:  For additional variety, you can add fresh fish (i.e. trout, sea bass, cod, etc.)  Change out the vegetables if you like. This is great with eggplant and okra.