Prep Time 10 Mins | Cooking Time 1 Hour 10 Mins | Serves 4
Allison Geronimo from Amcarmen’s Kitchen returns to the Smiling Chef Kitchen to share her mouthwatering recipe for Pork Ribs Sinigang. Photos by Allison Geronimo.
Hello Everyone! It’s Allison again from Amcarmen’s Kitchen taking over Brendon’s blog one last time for our Auguest collaboration series (Read all about Auguest is here)! Tonight’s recipe is one that is loved by many, though not as well-known as the famous Adobo. I want to share with you a nice sour soup that’ll definitely warm up your insides during a cold winter night. Even so, growing up in the tropics didn’t stop us from having a nice bowl of this soup!
Sinigang is a tamarind-based soup characterised by its sour and savoury flavour. Tamarind is a pod-like fruit which is used extensively in cuisines around the world. However it is not readily available in some places. Instead of using the fruit as you would traditionally do to flavour the soup, seasoning powder or bouillon cubes based on tamarind are also used in place. There are other base flavour variations from which the soup obtains its sourness from guavas or unripe mangoes.
This dish can be made with any type of meat (including fish, pork, beef, shrimp, or chicken), stewed with tamarind, tomatoes, and onions as its base. The dish is then accompanied with various vegetables such as okra, gabi (baby taro), daikon (white radish), kangkung (water spinach), snake beans, and eggplant. Chillies or peppers are often added to the dish in order to enhance the taste while adding a little spice.
For the Sinigang
- 1 kg pork ribs, cut into cubes
- 5 small baby taro, peeled
- 2 large tomatoes, cut into wedges
- 2 small spanish red onions, quartered
- 1 bunch kangkung (See Allison’s Tips), washed
- 1 long red chilli
- 1 medium sized daikon, peeled and sliced
- 1 tbsp tamarind soup base
- Ground salt
- Fish sauce (optional)
- Steamed Jasmine Rice
Cook the ribs. Add the pork ribs into a large pot with water filled to about halfway. Boil the ribs on high heat for 30 minutes, then add the chilli, onions, tomatoes, and season with salt. Boil for another 30 minutes.
Cook the vegetables. Add the baby taro and let to simmer for 5 minutes before adding the daikon in. Simmer for another 5 minutes. If you like, remove 2 of the baby taro and push them through a sieve. Return the sieved taro to the soup. This will thicken the base and make it thicker and richer.
Prepare the kangkung. Separate the leaves from the stems and reserve. Cut the stems into short lengths. Set aside to use as a garnish.
Adjust the seasonings. Add the tamarind soup base, if you want your soup a little less sour, add in a teaspoon at a time to adjust to your liking (I love my sinigang soup really sour!). Add a few drops of fish sauce if the soup is tasting a bit bland.
Add the kangkung. Remove from the heat and add the kangkung. Serve immediately with steamed rice.
- You can find kangkung in Asian Grocers. It is also called water spinach.
- Unlike the adobo, this dish needs more time to cook for the meat to tenderise and just melt in the mouth at every bite, and also to bring out the flavours.
- What I like about this dish though is that it’s got everything that you need for a nice healthy and balanced meal in a one pot dish – you’ve got your protein, vegetables, and a nice soup to go with it too!
I hope you enjoy the recipe as much as Brendon and his family enjoyed the dish! It’s been a pleasure to be able to guest blog on Brendon The Smiling Chef and hope to be able to catch up with him again in the near future! All the best in everything Brendon 🙂
– Ally xx
Recipe Copyright © 2015 | amcarmenskitchen
It was a real pleasure to cook with you Allison and thank you for sharing your beautiful recipes. I look forward to many more collaborations in the future.
Have you tried to make Allison’s Sinigang or Adobo? Let us know by tagging #brendonthesmilingchef and #amcarmenskitchen on Instagram and Twitter.
Happy Cooking and Keep Smiling,