Sinigang (Tamarind Broth With Pork and Vegetables)

Name: Sinigang (Tamarind Broth With Pork and Vegetables)
Total time: 2 min
Ingredients: 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

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Total: 2 hours, 30 minutes

Servings: 7

Cost: $5.45 /serving

Author : Angela Dimayuga

daikon fish sauce japanese eggplant

Sinigang (Tamarind Broth With Pork and Vegetables)

Instructions

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Step 1

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.

Step 2

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.

Step 3

Stir in the daikon, cover and continue to simmer until daikon is tender and the pork is yielding, about 30 minutes.

Step 4

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.

Step 5

Stir in the lemon juice. Serve over rice.

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