Sinigang (Philippine Sour Soup)
Photo: Joy D. Ganaden, CC BY-SA 4.0
Sinigang is the Philippines' great sour soup, and this pork belly version shows why the style lasts. Tamarind gives the broth its sharp backbone, while taro root dissolves slightly into the stock and thickens it with a soft, starchy body. Fish sauce supplies the salt and depth. Tomatoes and onions are essential, and the greens go in at the very end so they keep their crunch against the rich, tender pork.
Instructions
If you are using whole tamarind, boil it in water until the shells crack. Work the flesh off the seeds, strain it, and keep all the liquid for the soup. Skip this step if you are using ready-made tamarind paste.
Sauté the chopped onion in a large pot. Add the tomatoes and pork belly and keep cooking until the pork is no longer pink.
Pour in enough water or tamarind stock to cover everything. Boil until the pork is tender.
Add the taro root and simmer until it is soft. The soup should begin to thicken at this point.
Add the sliced horseradish and simmer until it is tender but still has some bite.
Add the string beans, quartered onions and water spinach, and simmer for another 2 to 3 minutes. Check that everything is cooked enough.
Stir in the tamarind paste if you are using it. Season with the fish sauce, salt, pepper and MSG if you like, tasting as you go.
Top with the green chiles and serve hot.
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