Sinigang is a Filipino sour and savory soup/stew, famous for its distinct tartness, traditionally derived from tamarind (sampalok). The flavor is a perfect balance of sour, savory, and a hint of heat.

Prep Time	Cook Time	Serves
15 minutes	1 hour 15 minutes	6

Part A: Ingredients

For the Soup

• 2 lbs Pork Belly or Pork Spare Ribs, cut into 2-inch chunks
• 8 cups Water
• 1 medium Red Onion, quartered
• 2 medium Tomatoes, quartered
• 4-inch piece of Ginger, sliced (optional, but adds depth)
• $1/4$ cup Fish Sauce (Patis), plus more to taste
• Souring Agent: 1 (1.41 oz) packet of Knorr Sinigang sa Sampalok (Tamarind Soup Base Mix) OR $1/2$ cup Tamarind Paste, diluted in 1 cup hot water and strained.

For the Vegetables (Added in Stages)

• 1 Taro root (Gabi), peeled and cubed (adds a slight thickening starch)
• 1 medium Daikon Radish (Labanos), peeled and sliced 1-inch thick
• 1 large Eggplant, sliced 1-inch thick
• 1 bunch of Long Green Beans (Sitaw), cut into 2-inch pieces
• 6-8 Okra pods, tops trimmed
• 1 bunch of Water Spinach (Kangkong) or spinach/baby bok choy
• 2-3 Green Finger Chilies (Siling Haba), whole (optional, for mild heat)

Part B: Instructions

Step 1: Tenderize the Pork Base

1. In a large pot, combine the pork, water, onion, tomatoes, and ginger (if using). Bring to a rolling boil.
2. Skim off any scum that rises to the surface. Reduce the heat to a simmer.
3. Add the $1/4$ cup of fish sauce. Cover and simmer for 45 minutes or until the pork is tender but not falling apart.

Step 2: Add the Sourness

1. Stir in your tamarind souring agent (either the mix or the strained paste).
2. Add the cubed taro root and daikon radish. Continue to simmer for 15 minutes. The taro should be soft, slightly dissolving into the broth.

Step 3: Add the Vegetables in Stages

1. Add the eggplant, long beans, okra, and whole green chilies (if using).
2. Simmer for an additional 5-7 minutes. The vegetables should be cooked but retain a slight crunch (not mushy).
3. Add the water spinach (or substitute) and remove the pot from the heat. The residual heat will wilt the leafy greens perfectly.

Step 4: Final Taste and Serve

1. Taste the broth. This is the crucial step. It should be mouth-puckeringly sour, balanced by the savory pork and fish sauce. Add more fish sauce for saltiness, or more tamarind base/paste for sourness, until it achieves your desired balance.
2. Serve immediately with steamed white rice, which is used to balance the sourness of the soup.