Best 3 Sinigang Tamarind Broth With Pork And Vegetables Recipes

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SINIGANG (TAMARIND BROTH WITH PORK AND VEGETABLES)



Sinigang (Tamarind Broth With Pork and Vegetables) image

This is the soup that made me like vegetables when I was growing up. You always measure sinigang by sourness, which is so much a part of our cuisine - layers of acid coming from vinegar, fresh citrus, tamarind and unripe fruits. Here, sour is a power move, hitting you all the way at the back of your tongue. Whole serrano chiles bring a low-frequency spicy hum, adding not so much heat as depth. The daikon should be left in big, juicy chunks, so when you bite into them, you get an unexpected touch of coolness in the hot broth.

Provided by Angela Dimayuga

Categories     dinner, grains and rice, one pot, soups and stews, vegetables, main course

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 15

2 tablespoons neutral oil, such as canola
12 whole garlic cloves, crushed
2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces, excess fat trimmed
Kosher salt and freshly ground black pepper
2 cups Vietnamese concentrated cooking tamarind ("nuoc me chua"), or 1 (14-ounce) block tamarind paste, liquefied (see Tip)
2 medium yellow onions, halved from tip to tip, then each half cubed into 4 quarters
1/4 cup fish sauce
2 whole serrano chiles
1 daikon (1 3/4 pounds), peeled and sliced into 1 1/2-inch chunks
1/2 pound long beans, cut into 2-inch pieces
1 Japanese eggplant (about 5 ounces), sliced into 1-inch pieces
2 medium tomatoes, halved, then each half cubed into 4 quarters
10 ounces baby spinach (about 8 packed cups)
1/2 cup fresh lemon juice (from 2 to 3 lemons)
Steamed jasmine rice, for serving

Steps:

  • In a large pot, heat the oil over medium-high until shimmering. Add the garlic and cook until toasted, 1 minute. Add the pork, season with 1 1/2 tablespoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the tamarind, onion, fish sauce, serrano chiles and 10 cups water, and bring to a boil over high.
  • Once the mixture comes to a boil, lower the heat to medium, cover and simmer until the pork is softened but not fully tender, about 1 1/2 hours.
  • Stir in the daikon, cover and continue to simmer until daikon is tender and the pork is yielding, about 30 minutes.
  • Uncover and discard the chiles. Add the long beans, eggplant, tomatoes and spinach and cook, stirring occasionally, until the vegetables are tender, about 20 minutes.
  • Stir in the lemon juice. Serve over rice.

PORK, VEGETABLE, AND TAMARIND STEW



Pork, Vegetable, and Tamarind Stew image

The finished stew should be decidedly sour, tamarind's calling card, but you're in control of how ­puckery things get. You can sub other vegetables or simplify the array, but be very careful not to overcook them. This recipe is from Bad Saint, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

Categories     Bon Appétit     Philippines     Soup/Stew     Pork     Tamarind     Garlic     Bok Choy     Mushroom     Pepper     Eggplant     Radish     Dinner     Winter     Okra     Stew

Yield Serves 8

Number Of Ingredients 19

10 dried bay leaves
1/2 cup black peppercorns
1 cup dried shiitake mushrooms
3 tablespoons vegetable oil, divided
1 medium white onion, chopped
2 heads of garlic, cloves chopped
2 jalapeños, thinly sliced
3 medium tomatoes, quartered
4 pounds St. Louis-style pork spareribs or skinless, boneless pork shoulder (Boston butt), or a combination of both
1 (8-ounce) package dried tamarind pulp with or without seeds
Kosher salt
4 baby bok choy, halved lengthwise
1 small Japanese eggplant, cut into 1-inch pieces
2 watermelon radishes or globe radishes, cut into 3/4-inch pieces
4 ounces Chinese long beans or green beans, cut into 2-inch lengths
1 cup small okra
1 tablespoon fish sauce; plus more for serving (optional)
Special Equipment
A layer of cheesecloth; a spice mill

Steps:

  • Place bay leaves and peppercorns in center of cheesecloth and tie closed with kitchen twine; set sachet aside. Grind mushrooms in spice mill to a powder.
  • Heat 2 Tbsp. oil in a large heavy pot over medium-high. Cook onion, garlic, and chiles, stirring often, until softened, about 5 minutes. Add tomatoes and cook, stirring often, until partly broken down and very saucy, about 5 minutes. Add ribs, mushroom powder, reserved sachet, and 12 cups water. Bring to a boil, then reduce heat. Place tamarind pulp in a small medium-mesh sieve and partially submerge into simmering liquid (it will soften and start to dissolve as time goes by). Cook ribs, skimming foam from the surface, until very tender (meat should be practically falling off the bone for ribs and shred easily for pork shoulder), 2-2 1/2 hours. Season with salt and push tamarind pulp through sieve with a rubber spatula, tasting as you go, until desired level of sourness is reached. Discard any remaining tamarind.
  • Heat remaining 1 Tbsp. oil in a medium skillet over medium-high. Cook bok choy, eggplant, radishes, beans, and okra, tossing occasionally, until crisp-tender, about 5 minutes. Add 1 Tbsp. fish sauce and toss to coat. Divide vegetables, ribs, and broth among bowls; serve drizzled with more fish sauce, if desired.
  • Do Ahead
  • Ribs can be cooked 3 days ahead. Let cool; cover and chill.

PORK SINIGANG



Pork Sinigang image

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.

Provided by Robyn Michelle

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 1h15m

Yield 4

Number Of Ingredients 9

1 tablespoon vegetable oil
1 small onion, chopped
1 teaspoon salt
1 (1/2 inch) piece fresh ginger, chopped
2 plum tomatoes, cut into 1/2-inch dice
1 pound bone-in pork chops
4 cups water, more if needed
1 (1.41 ounce) package tamarind soup base (such as Knorr®)
½ pound fresh green beans, trimmed

Steps:

  • 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.

Nutrition Facts : Calories 240.3 calories, Carbohydrate 12.2 g, Cholesterol 63.5 mg, Fat 9.1 g, Fiber 3 g, Protein 26.5 g, SaturatedFat 2.4 g, Sodium 2598.3 mg, Sugar 3.2 g

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