Filipino Sinigang

This Filipino dish is soothing and hearty. There is something about the sour taste of the tamarind mixed with warm pork flavored broth that literally makes my mouth water. This soup is also made by other Asian cultures, but slightly different.

 

Ingredients:

3 lbs pork ribs, chopped into 1 inch pieces
2 tablespoons minced garlic
1 medium onion, chopped

2 medium okra (ochroes)
½ lb sinigang (tamarind)
16 cups water
1 bok choy (patchoi) chopped in 1 to 2 inch slices
1 radish, chopped in thin round slices (optional)
1 small tomato, chopped fine (optional)
2 small potatoes, chopped in large chunks (optional)
salt

Directions:

Saute ribs, garlic, onions, and salt to taste until brown.

In Separate large pot add water Sinigang (tamarind) to taste I like to separate the pulp from the seed, but if you enjoy that little extra work of removing while you eat go right ahead.

Then add the tomato and the pork, cook on medium heat for about 40 min and then add the potatoes cook for another 10 min and then add the Radish and the Bok choy cook about 10 more min.

It is good if the meat easily comes away from the bone.