Sinigang (tamarind broth)

a fragrant pork and tamarind soup, perfect for a refreshing light supper


Serves: 4

Prep: 20 min
Cook: 1 hr 20 min


1.3 litres water
450g pork riblets or pork ribs, cut to pieces
5 Tomatoes, sliced
1 large onion, sliced
2 tsp tamarind paste
1 1/2 tsp Salt
450g French beans
250g Chinese aubergine or aubergine, cut into pieces
300g okra, sliced
1 large daikon radish, sliced
300g spinach or pak choi
boiled jasmine rice, to serve


1. In a large stockpot, bring the water and pork to a boil. Add the tomatoes, onion, tamarind and salt. Simmer for 1 hour, or until the pork is tender.

2. Taste and add salt and pepper if necessary. Bring to a boil, add the beans, aubergine, okra and radish, reduce the heat and simmer for 10-15 minutes.

3. Add the spinach or pak choi, cover and remove from the heat. Stand for 5 minutes to cook the spinach.

4. Serve in bowls, accompanied by boiled jasmine rice.

Cook’s note: as an alternative to pork, you can use beef (stewing, brisket, shank or plate) chicken or fish in this dish. Adjust the cooking time according to what you go for.

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