If you like spicy things, then this pork sinigang recipe is the perfect choice for you. This hot and sour pork soup will warm your soul!
Not only will this pork sinigang soup add some spice to your tastebuds, it will also add some sour too. The tamarind paste will add that sour flavor into the soup, but some recipes may call for guava, calamansi, bilimbi, or unripe mangos. They can add that sour flavor that you desire, as well.
However, you will never want to add in vinegar to this pork sinigang recipe, as that would take away from the sinigang concept and make it more of a paksiw recipe. For now, enjoy the hot and sour pork soup recipe below!
- 1 1/2 lbs or 650 g of pork belly, cut into large cubes
- 3-4 cups chicken stock
- 2 stalks lemongrass, lower 1/3 bruised with the back of a knife
- 3 kaffir lime leaves
- 2-3 Tbsps fish sauce, or to taste
- 1-2 small red chilies, chopped (reserve some for garnish)
- 1 large white onion, quartered
- 2 medium tomatoes, quartered
- 1 thumb-sized ginger, sliced
- 1/2 cup coconut milk (add more or less to taste)
- 3 Tbsps tamarind paste, or to taste (diluted with some simmering broth)
- 2 Tbsps fresh calamansi juice, or to taste
- 2 tsps brown sugar
- 3 large green chilies, chopped or left whole (reserve some chopped, for garnish)
- 1 bunch string beans, cut into 2-inch lengths
- 1 large chayote, peeled and cut into large chunks
- 1 bunch kangkong/water spinach or spinach, washed and drained
- In a pot, brown the pork cubes on all sides over medium-high heat and then transfer to a plate.
- Remove the excess oil/fat from the pot and then return the pot to the heat.
- Now add in the ginger and onion and saute for a few seconds.
- Add the pork cubes back into the pot and add in 2 Tbsps of the fish sauce and stir for a few seconds.
- Now pour in the stock and lemongrass and allow this to come to a full boil.
- Once it’s boiling, cover the pot and reduce the heat to a simmer.
- You can now add in the chili, lime leaves and tomatoes.
- Simmer until the pork is tender (about 30-40 minutes).
- Once the pork is tender, add in the diluted tamarind paste, calamansi juice, brown sugar, fish sauce and coconut milk.
- Taste the soup for spice and salt. If needing more of either, add in more chili and/or fish sauce (instead of salt) as desired. If the soup happens to be too sour, you can dd in 1 tsp of brown sugar. If too salty, add in a squeeze of the calamansi juice.
- For richer/creamier soup, add in more coconut milk (or to cut down on the spice).
- Now add in the rest of the vegetables except the kangkong or spinach.
- Simmer again for another 8-10 minutes or until the vegetables are tender.
- Now you can turn off the heat and add in the kangkong or spinach and cover the pot.
- Wait a minute or two before serving.
- Garnish the soup with both red and green chlies and serve with steamed white rice.