Sinigang
An eclectic, tamarind based Filipino soup filled to the brim with meat, fresh seafood, and vegetables. It is savory, tangy, and bright. Served with rice makes it the ultimate dish!
INGREDIENTS makes 8 servings
1.5 lbs pork riblets
1 lb of mussels
other choice of seafood: snapper throat, fish filet, shrimp
4 taro roots (can sub 1 medium yuca)
1 bundle of red radish
8-10 pieces of okra
4-6 Chinese long beans (can sub 1 cup regular green beans)
2 baby bok choy
1/2 yellow onion
2 roma tomatoes
1 sinigang spice packet
approx. 8 quarts of water
2 tbsp oil
DIRECTIONS
Prepare all vegetables: Wash your vegetables well. Peel the taro roots and chop into large chunks. Remove the foliage and roots off the radish and cut into halves. Slice the okra in half. Cut the Chinese long beans into 1 inch pieces. Remove the bottom bulb of the bok choy and chop into large chunks. Peel the skins off the onion and cut in half. Chop one half into large chunks. Cut the Roma tomatoes into large chunks as well.
Prepare your proteins: cut the pork riblets into bite sized pieces and set aside. Wash the mussels well, scrubbing the exteriors if they are very dirty. Remove their beards as well. Wash and remove any hard fins, scales, or shells from any other seafood you are adding if needed.
Set a large pot over the stove on medium high heat and coat with oil. Once the oil is hot add the onions and sautéed until translucent, about 3 minutes.
Add the tomatoes and stir. Once they soften, smash them a bit with your spatula. Sautee with the onions for another 3-4 minutes.
Move the onions and tomatoes to one side of the pot and bring the stovetop to high heat. Add the pork and stir until there is no longer any raw pink color showing. Once the pieces are no longer pink, add enough water to cover everything 2-3 inches deep.
Bring the pot to a boil and add the taro and radish. Reduce the heat to medium low and cover for 20 minutes. Make sure the pot does not stay on a hard boil, you want a strong simmer at most.
After 20 minutes remove the lid. Add the singing spice packet and add the rest of your seafood and vegetables and mix, pushing down to submerge everything in broth. Cover the pot again for another 20 minutes.
Afterwards, check that the taro roots and radish are soft all the way through. Discard any mussels that did not open.
Enjoy!
