Best Sinigang Tamarind Broth With Pork And Vegetables Recipes

Pork, Vegetable, and Tamarind Stew image

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.

SINIGANG NA BABOY (PORK AND VEGETABLES IN TAMARIND BROTH) image

Number Of Ingredients 11

700 g. of pork, cut into 2 to 3 inch cubes
4 cloves of garlic, crushed and peeled
1 onion, peeled and finely sliced
2 large tomatoes, diced
2 tbsps. of cooking oil
3 finger chilis
2 eggplants, cut into wedges
1 taro, peeled and cut into wedges
a bunch of kangkong, cut up
100 to 150 g. of fresh tamarind, boiled in 2 c. of water until mushy
patis (fish sauce), to taste

Steps:

Heat the cooking oil in a pot. Saute the garlic, onion and tomatoes until they start to soften. Add the pork cubes. Cook, stirring, until the meat changes color Pour in enough water (or rice washing) to cover. Add the finger chilis. Season with patis. Bring to the boil, cover and simmer for an hour to an hour and a half, or until the pork is tender About 20 minutes before the pork is done, add the taro wedges. Meanwhile, place a fine sieve over a bowl. Pour in the tamarind with the boiling water. Press the boiled tamarinds through a fine sieve to get the juice and as much of the pulp as you can. For a more detailed tutorial (and more illustrative photos), click here to view how to extract tamarind juice About ten minutes after adding the taro (gabi) to the pot, add the eggplant wedges. When the eggplants are almost done, add the kangkong to the pot, pressing them down gently into the broth. Let boil for five minutes. Taste the broth and add more patis if necessary Serve the soup hot