How to cook: Sinigang na baboy (pork and vegetables in tamarind broth)
How to cook: Sinigang na baboy (pork and vegetables in tamarind broth) is a main course that serves 4. For $3.07 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, and whole 30 recipe has 696 calories, 35g of protein, and 45g of fat per serving. Head to the store and pick up tomatoes, eggplants, kangkong, and a few other things to make it today. 60 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by feastasia.casaveneracion.com. Overall, this recipe earns an awesome spoonacular score of 91%. Try Sinigang na baboy (pork and vegetables in tamarind broth), How to cook: Nilagang baboy (boiled pork ribs with vegetables), and Barramundi Fish in Tamarind Broth (Sinigang nan Isda) for similar recipes.
Servings: 4
Ingredients:
2 tbsps. of cooking oil
2 eggplants, cut into wedges
3 finger chilis
100 to 150 g. of fresh tamarind, boiled in 2 c. of water until mushy
4 cloves of garlic, crushed and peeled
a bunch of kangkong, cut up
1 onion, peeled and finely sliced
patis (fish sauce), to taste
700 g. of pork, cut into 2 to 3 inch cubes
1 taro, peeled and cut into wedges
2 large tomatoes, diced
Equipment:
pot
sieve
bowl
Cooking instruction summary:
InstructionsHeat the cooking oil in a pot. Saute the garlic, onion and tomatoes until they start to soften.Add the pork cubes. Cook, stirring, until the meat changes color.Pour in enough water (or rice washing) to cover. Add the finger chilis. Season with patis. Bring to the boil, cover and simmer for an hour to an hour and a half, or until the pork is tender.About 20 minutes before the pork is done, add the taro wedges.Meanwhile, place a fine sieve over a bowl. Pour in the tamarind with the boiling water. Press the boiled tamarinds through a fine sieve to get the juice and as much of the pulp as you can. For a more detailed tutorial (and more illustrative photos), click here to view how to extract tamarind juice.About ten minutes after adding the taro (gabi) to the pot, add the eggplant wedges.When the eggplants are almost done, add the kangkong to the pot, pressing them down gently into the broth. Let boil for five minutes. Taste the broth and add more patis if necessary.Serve the soup hot.
Step by step:
1. Heat the cooking oil in a pot.
2. Saute the garlic, onion and tomatoes until they start to soften.
3. Add the pork cubes. Cook, stirring, until the meat changes color.
4. Pour in enough water (or rice washing) to cover.
5. Add the finger chilis. Season with patis. Bring to the boil, cover and simmer for an hour to an hour and a half, or until the pork is tender.About 20 minutes before the pork is done, add the taro wedges.Meanwhile, place a fine sieve over a bowl.
6. Pour in the tamarind with the boiling water. Press the boiled tamarinds through a fine sieve to get the juice and as much of the pulp as you can. For a more detailed tutorial (and more illustrative photos), click here to view how to extract tamarind juice.About ten minutes after adding the taro (gabi) to the pot, add the eggplant wedges.When the eggplants are almost done, add the kangkong to the pot, pressing them down gently into the broth.
7. Let boil for five minutes. Taste the broth and add more patis if necessary.
8. Serve the soup hot.
Nutrition Information:
covered percent of daily need
