Today I wanted to share with you a recipe of one of my favorite comfort foods from the Philippines– Pork & Seafood Sinigang Soup ( Pork and Seafood Hot & Sour soup ). I made this soup for 3 consecutive days this week. Why? I’ll tell you why
I got 424 pcs of candies last Halloween, that’s 18 lbs of treats! Believe me I counted and weighed them just for the heck of it. Surprisingly I just finished eating all of it last Sunday. Thats 424 pcs of candies in 25 days! / 17pcs per day! and I’m not even talking about small candy pieces, some of them are bars of chocolates! I am disgusted at myself. Whenever I eat something that I consider junk ( ex. anything from Mcdonalds, a bag of chips, candies…) I feel like my whole body is full of trash that needs to be washed down by drinking something acidic to dissolve it. Like lemon water or chamomile with lemon throughout the day. But not this week. Because of the sugar overdose, the following Monday I felt quite sickly, crappy and guilty. So aside from the usual lemon water, I wanted to ultra spruce up my 3 meals for at least 3 consecutive days. Hence I made my favorite sour soup –Pork and Seafood Sinigang Soup. It’s low on carbs, high in protein, fiber and vitamins .
Pork / seafood sinigang is one of the most popular comfort foods in the Philippines. There are many brands of instant sinigang soup base mix but nothing beats the health nutrition and deliciousness of a Pork / seafood sinigang made from scratch. It is quite comparable to Thailand’s famous hot and sour soup – Tom-Yum-Goong but simpler to make. The recipe I will be sharing is Pork Sinigang but you may add or substitute your favorite seafoods for the pork and it will taste just as great. Using fresh unripe tamarinds are the key ingredients to the sourness of the soup, boiled in just enough water till reduced and the sourness concentrated, mixed in with the rest of the ingredients to make a hearty sour soup.
Pork Sinigang ( Sour pork soup )
- 1 kg Pork Ribs
- 1 medium or 3 small taro peeled and sliced ( actually it depends on how much you like taro )
- a bunch of water spinach or whatever greens you like.
- 2 large tomatoes, sliced
- 6 pcs okra
- 1 medium radish
- 2 large tomatoes
- 2 red onions
- 3 large or 5 small chillis
- about 150g tamarind
- 2T fish sauce
- salt to taste
Step 1: In a saucepan, add just enough water to cover the tamarinds. Boil it to simmer (with the skin ) for about 40 minutes or just until soft enough to squeeze out all the sour juice and pulp in it using a fork and strainer. Set aside.
Step 2: Meanwhile, slice up your vegetables to bite size pieces. You may add more chillis if you want your soup spicy.
Step 3: Place the pork, tomatoes and onions in a separate saucepan and add just enough water to cover. Bring to a boil, cover and simmer for about an hour or until the pork is tender.
Step 4: Add in the tamarind juice and taro cubes and cook for 20 more minutes. Add in the rest of the vegetables and cook for few more minutes until everything is cooked through. Remove from heat. Add the fish sauce and salt to taste. Garnish with cilatantro if desired and serve.
This is one of my recipe for fighting the sugar overload. Try this recipe, it’ll perk you up in no time!