Sinigang na Baboy
(see-nee-gahng nah bah-boy)
Weeknight Ulam: The Heart of the Family Table
When the Midwest winter drags or a brutal workday ends, there is one smell that signals everything is going to be okay: the sharp, mouth-watering tang of tamarind. This is the undisputed king of Filipino comfort food, reliant on two great open secrets of the diaspora kitchen. The first is a packet of commercial tamarind soup mix, the great equalizer of weeknight cooking; the second is starchy water saved from washing your white rice, which thickens the broth and gives it a velvety, soul-warming body. Sear the pork, stagger the vegetables so they keep their bite, and let the sour broth do the heavy lifting.
Before you start
Harvest the rice wash.
Before you start cooking the soup, prep the white rice you'll be serving it with and secure the 6 cups of starchy rice wash needed for the broth.
Ingredients
- pork spare ribs1 1/2 lb
- rice wash6 cup
- neutral oil1 tbsp
- roma tomato3 med
- yellow onion1 med
- fish sauce2 tbsp
- Knorr tamarind soup mix1 packet
- taro root2 med
- daikon radish1 med
- green beans1 small bunch
- chinese eggplant1 large
- okra8 med
- jalapeno1 whole
- baby bok choy1 large bunch
Method
- 01
Sear the pork to build a savory foundation.
In a large heavy-bottomed soup pot or Dutch oven, heat the oil over medium-high heat. Pat the pork ribs dry, then sear them in batches until beautifully browned on all sides, about 5 to 7 minutes. Leave the rendered fat in the pot.
- 02
Sweat the aromatics in the rendered pork fat.
Lower the heat to medium. Add the onions and tomatoes to the pot, sautéing for 3 to 4 minutes while scraping up the browned bits from the bottom. Smash the tomatoes slightly with a wooden spoon as they soften, then stir in the fish sauce and let it bubble for 30 seconds.
- 03
Simmer the pork in the starchy rice wash.
Return the browned pork to the pot and pour in the saved rice wash. Bring to a rolling boil, skimming off any gray foam that rises to the surface. Lower the heat to medium-low, cover, and let it simmer gently for 45 to 60 minutes, until the pork is fork-tender and pulling away from the bone.
- 04
Begin layering the hardest vegetables.
Add the taro and daikon radish. Cover and simmer for 10 minutes to let the taro break down slightly, which helps thicken the broth.
- 05
Dissolve the souring agent and add the tender vegetables.
Pour in the tamarind soup mix and stir until completely dissolved. Add the green beans, eggplant, okra, and the whole jalapeño. Simmer uncovered for 5 to 7 minutes until the beans are tender but still retain a slight snap.
- 06
Wilt the greens off the heat to preserve their color and texture.
Taste the broth for a jarring, balanced sourness, adding a splash more fish sauce if it needs salt. Push the bok choy into the broth so it is completely submerged, then immediately turn off the heat. Cover the pot and let it sit for 2 minutes before ladling over hot white rice.
Notes
The rice wash is non-negotiable.
Discard the dusty first wash of your dinner rice, but vigorously swish the rice in fresh water a second time and save that milky white liquid to use as your broth base. It provides a velvety body and mild sweetness that tap water simply cannot match.
Serve with sawsawan.
Provide a small saucer with a tablespoon of fish sauce and a crushed chili pepper on the side for dipping the meat.
From Cook Filipino in America.