Pork Sinigang

Pork Sinigang

9
bengbeng2 1

"Filipino soup cooked with pork. Serve with rice and for additional sauce, use soy or fish sauce. If you want to, you can add what Filipinos call gabi gabi, which is a small taro root. When peeled they look like potatoes. You can add 5 to 6 of them when you add the water and make sure they are cooked through. Take them out when they are cooked because they can get too soft."
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Ingredients

1 h 15 m servings 240 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 12.2g
  • 4%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 2598 mg
  • 104%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt. Stir in the ginger, tomatoes, and pork chops. Cover and reduce heat to medium-low. Turn the pork occasionally, until browned. Pour in the water and tamarind soup base. Bring to a boil, then reduce heat. Continue simmering until the pork is tender and cooked through, about 30 minutes. Stir in green beans and cook until tender.

Reviews

9
  1. 15 Ratings

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Most helpful positive review

Pork sinigang is my absolute favorite filipino dish. One of the most delicious things about sinigang is that you can add almost any kind of leafy green vegetable like bok choy, baby bok choy, or...

Most helpful critical review

The way my grandmother taught me to cook sinigang is to never use ginger for the meat version of this dish, only for fish or shrimp. Also, using pork chop lends to the meat getting a bit too tou...

The way my grandmother taught me to cook sinigang is to never use ginger for the meat version of this dish, only for fish or shrimp. Also, using pork chop lends to the meat getting a bit too tou...

Pork sinigang is my absolute favorite filipino dish. One of the most delicious things about sinigang is that you can add almost any kind of leafy green vegetable like bok choy, baby bok choy, or...

I cooked this for my fiancee and he loved it! Thanks for sharing this recipe!

this is yummy

I make this like my friend I work with makes it. She uses radishes and spinach, no tomato or ginger but I would try it with both. Tamarind soup base is hard to find where I live, only one little...

I prefer using pork riblets(pork spareribs cut into bite sized pieces) rather than whole pork chops. Also we add Daikon radish sliced into 2" - 4" pieces. One reviewer says she can't get the Tam...

Added fish sauce. That and the tamarind seasoning are the secret ingredients. Also added bok choy, kale (I was out of spinach) and gabi (toro). Delish! Thanks for the recipe!

Good flavor but added a little fish sauce to reduce the sour taste and added okra, finger peppers & bokchoy. Eggplants are good to add but it was $11 so I didn't buy it. Thanks for the recipe!

Amazing! Loved how the soup was salty and tangy! I think this is even better than the sinigang I had at a restaurant! The only changes I made was that I added baby bok choy instead of green bean...