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."

Ingredients

1 h 15 m {{adjustedServings}} servings 240 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • 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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

9
  1. 15 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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!