Sinigang na baboy (pork) is a Filipino soup which has a distinctive sour taste which comes from the unripe tamarind, ripe guava and more ingredients. Since the Tamarind is the ingredient most used in the Philippines it can be found in supermarkets packed in small sachets. Sinigang is a soup that can be cooked with many different vegetables and meat. It’s common to make sinigang with pork or beef but also chicken, fish or shrimp are being used.
- 2 liter of water
- 2 to 3 medium tomatoes, sliced
- 100 grams String beans
- 1 kg pork, sliced (also beef, chicken, fish or shrimp can be used)
- 1 sachet sinigang mix (mamasita)
- 1 medium onion, sliced
- fish sauce
- sliced mustasa leaves
- 2 1/2 pieces finger chilies
- Start with boiling the water with the the meat on a low fire for until the pork is tender.
- Next add the onions, string beans and tomatoes and and let it cook for another few minutes.
- Add the sinigang mix and let it simmer for about 10 minutes.
- Finally add the other ingredients and add some fish sauce for some more taste.
- Serve the soup with hot white rice.