Sinigang na Baboy (Sour Pork and Vegetable Soup)
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Ingredients
- 700 g diced pork shoulder
- 2 tbsp tamarind paste
- 1 mooli (daikon radish)
- 150 g fine green beans, trimmed
- 2 tomatoes, roughly chopped
- 150 g spinach
- 2 fresh red chillies
- 1 onion, sliced
Nutrition (per serving)
- Calories
- 458 kcal
- Protein
- 35 g
- Carbohydrate
- 13.3 g
- of which sugars
- 9.8 g
- Fat
- 28.7 g
- of which saturates
- 10.1 g
- Fibre
- 4.9 g
- Salt
- 0.44 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the pork, onion and tomatoes in a large pot and cover with 1.3 litres water. Bring to the boil, skim off any foam, then cover and simmer for 40 minutes until the pork is almost tender.
- 2
Slice the mooli into rounds and add to the pot with the tamarind paste. Simmer for 10 minutes.
- 3
Add the green beans and red chillies and simmer for a further 5-6 minutes until the vegetables are tender.
- 4
Stir in the spinach for the final minute so it just wilts, checking the pork has no pink remaining.
- 5
Season with a little salt and ladle into bowls to serve.
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