Sinigang na Baboy
Ingredients
- 2 pounds pork spare ribs (cut into 2-inch pieces)
- 8 cups water
- 2 large tomatoes (quartered)
- 1 onion (peeled and quartered)
- 2 tablespoons fish sauce
- 6 pieces gabi (peeled and halved depending on size)
- 1 radish (labanos) (peeled and sliced to 1/2-inch thick half-rounds)
- 2 finger chilies (siling haba)
- 1/2 bunch long beans (sitaw) (ends trimmed and cut into 3-inch lengths)
- 1 large eggplant (ends trimmed and sliced to 1/2-inch thick half-rounds)
- 6 pieces okra (ends trimmed)
- 15 pieces large tamarind (or 1 1/2 (1.41 ounces each) packages tamarind base powder)
- salt and pepper to taste
- 1 bunch bok choy or pechay ( ends trimmed and separated into leaves)
Steps
- 1
Rinse pork ribs and drain well.
- 2
In a pot over medium heat, combine pork and enough water to cover. Bring to a boil, skimming scum that accumulates on top.
- 3
Once broth clears, add tomatoes, onion, and fish sauce. Lower heat and simmer for about 1 to 1 1/2 hours or until meat is tender, adding more water as necessary to maintain about 8 cups.
- 4
Add gabi and cook for about 4 to 6 minutes or until tender.
- 5
Add chili peppers and radish. Continue to simmer for about 2 to 3 minutes.
- 6
Add long beans. Continue to cook for about 2 minutes.
- 7
Add eggplant and okra and cook for another 1 to 2 minutes.
- 8
If using packaged tamarind base, add to the pot and stir until completely dissolved.
- 9
Season with salt and pepper to taste.
- 10
Add bok choy and continue to cook for about 1 minute. Serve hot.
- 11
Wash tamarind and place in a saucepan with 1 cup water. Bring to a boil and cook until soft and outer skins begin to burst.
- 12
With a fork, mash tamarinds.
- 13
In a fine-mesh strainer set over a bowl, pour tamarind and liquid. Continue to mash with a fork, returning some of the liquid into the strainer once or twice, to fully extract the juice.
- 14
Discard seeds and skins. Pour tamarind juice into the pot of sinigang.