Traditional Filipino Sinigang
I was making a Traditional Filipino Sinigang dinner for the family and decided to share the recipe on the blog too. Traditional Filipino Sinigang is typically made with pork belly, but I substituted for pork ribs to cut a lot of the fat out. I added a lot of veggies too and overall I think that it’s a pretty healthy dish. You can even do seafood with shrimp and mussels instead of pork. If you never tried a traditional Filipino Sinigang soup it’s made with tamarind paste or the powder. It’s really sour, which is what I love about it. If it’s too sour for you I suggest adding more water and a little bit of sugar to balance out the tartness.
Traditional Filipino Sinigang
You can find this packet of Knorr Tamarind Soup Mix at your local Asian market or your international section at your grocery store.
Traditional Filipino Sinigang
For my vegetables I added frozen okra, mustard greens, onions, green beans, tomatoes and daikon.
- 3-4 pounds pork ribs (ask your butcher to cut into smaller pieces)
- 2 packets Knorr Tamarind Soup
- 1 bag frozen okra
- 2-3 handfuls of mustard greens
- 1 medium daikon
- 3 roma tomatoes
- 3 cups green beans
- 2 tbsp. fish sauce
- 1 tbsp. sugar (optional if soup is too sour for your taste)
- In large pot boil pork ribs for 30 minutes. Drain and rinse pork.
- Add 16-18 cups water in large pot and bring to boil. Add pork ribs back in with fish sauce and tamarind powder. I suggest using 1½ packets first and adding the remaining if need be. Some like it more sour than others. Add onions and tomatoes and let boil with pork for 10 minutes. Then add daikon and boil for additional 5 minutes. Add green beans, mustard greens and okra. Simmer for another 10 minutes. Serve with rice.
My is a self taught chef, health influencer, writer and food explorer 
