Soup
Sinigang na Baboy sa Miso
About this dish
This hearty pork sinigang gets a lovely umami boost from miso, creating a rich and savory-sour broth that's pure comfort food. It's a beloved Filipino classic that's easy to love.
Ingredients
UK and US measurements are both included for every recipe.
pork ribs
protein1 kg
Imperial measurement: 2.2 lbs
white miso paste
seasoning3 tablespoons
sinigang sa sampaloc mix or tamarind paste
seasoning1 pouch
coconut milk
dairy400 ml (1 can)
Imperial measurement: 13.5 oz (1 can)
water
liquid10 cups
Imperial measurement: 2.5 quarts
kangkong leaves and tender stems
vegetable2 bunches
long green chili peppers
vegetable3 pieces
tomatoes
vegetable2 medium
onion
vegetable1 medium
fish sauce (patis)
seasoning2 tablespoons
salt
seasoning1 teaspoon
ground black pepper
spice1/2 teaspoon
Method
Boil the Pork
PT20MIn a large stockpot, combine pork ribs and water. Bring to a boil, then lower heat and simmer for about 20 minutes, skimming off any scum that rises to the top.
Add the Vegetables
PT30MAdd the onion, tomatoes, and green chili peppers to the pot. Continue to simmer for another 30 minutes, until the pork is tender.
Stir in the Miso and Tamarind
PT5MIn a small bowl, mix the miso paste with a ladleful of the hot broth until smooth. Stir this mixture into the pot along with the tamarind soup base. Let it simmer for 5 minutes.
Add Coconut Milk
PT10MPour in the coconut milk and stir well. Season with fish sauce, salt, and pepper to taste. Let it simmer gently for another 10 minutes, but do not let it boil too hard.
Finish with Kangkong
PT2MAdd the kangkong leaves and stems. Cook for just 1 to 2 minutes until they are wilted and tender. Turn off the heat.
Serve Hot
PT0MServe immediately in bowls with steamed rice. Enjoy the soothing sour-savory broth blended with a hint of coconut creaminess.
Equipment
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Nutrition facts
Tips
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Serving suggestions
- Serve hot with a mound of steamed jasmine rice. This sinigang is a symphony on its own, but extra toast or a fresh, crunchy Korean pear… okay, just enjoy this soothing soup as is.
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Recipe by
Liza Villanueva
Specialises in Filipino cuisineLiza makes ube halaya that has healed family rifts. She believes purple is a flavor.
Describe yourself in three words: Cheerful, whimsical, loves purple.