Sinigang

Although a very popular dish among Filipinos both in the Philippines and abroad, this was a regional dish that was never adapted in my childhood home. So it was such a delight to me when I finally had a taste. This is now one of my favorite comfort foods...especially during cold nights in SF.



3 lbs. Pork baby back ribs or Pork shoulder, cut into 1-1/2" pieces
1 T oil
1 medium onion, sliced
1 tomato, chopped
6 cups water
1 packet sinigang tamarind soup mix
2 pcs. serrano peppers
1 daikon radish, peeled and sliced in thin round slices
2 pcs. taro root, peeled and sliced in thin round slices
1/2 pound fresh green beans, rinsed and trimmed
1 bundle spinach leaves, rinsed and trimmed

In a soup pot, saute onions and tomato in oil until onions are transparent and tomatoes are soft and mushy. Add pork and saute until no longer pink. Add water and bring to a boil. Skim off scum. Add in tamarind soup mix and serrano peppers, mix well. Bring to a boil again then simmer covered on low for an hour or until meat is tender. 15 minutes before the hour is up, add in radish, taro and green beans. Cover and simmer. Add spinach during the last 2 minutes of cooking. Mix well. Adjust seasoning. Serve with rice.

*Add more water if needed
*Variation: Beef short ribs or beef chuck may be used instead of pork, cooking time is increased from 1 hour to 2 hours.