Sinigang (sour soup)
This is an ultimate favorite of mine. I remember eating this all the time but I can't remember if it was my mom or sisters that made it. There is a variety of ways to make this and can be as soupy as you want. This is really good with fresh shrimp too.
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- 1
Wash and drain pork. Heat a large pan for 1 min then place pork to cook, no oil. Cook for about 7 min until brown. Remove from heat and set aside.
- 2
Using the same pan used for the pork, saute onions for 1 min then add tomatoes and ginger. Cook for another minute then lower heat to simmer.
- 3
Boil 4 c of water in a separate pot. Be prepared that you'll consider adding more to lesson the sour flavor.
- 4
Add okra to tomato-onion mixture. Cook for 2 min.
- 5
Add the cooked pork and stir to allow for the flavors to mesh. Cook for 3 min and turn off the heat.
- 6
Once the pot of water boils, add the tamarind and chicken bouillon to it.
- 7
Once the water starts to boil, add the Bok Choy.
- 8
Then add in the cooked the pork mixture and green beans. Stir to combine and lower heat to simmer.
- 9
Simmer for 10-15 min. Taste soup to see if more water is needed. I added 2 more c of water and let simmer another 10-15 min.
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