This delicious Alton Brown-inspired Sinigang is a hot, tangy Filipino soup that’s quick to make and full of comforting flavors. With tender pork, savory broth, and a delightful sour kick from tamarind, it’s the perfect dish to warm you up. You can easily swap ingredients, making it a flexible and customizable meal.
Recipe Ingredients:
- 2 pounds pork spareribs, cut crosswise into 2-inch pieces
- 1 large yellow onion, diced
- 6 cloves garlic, sliced
- 2-inch piece ginger, peeled and julienned
- 3 whole Roma tomatoes, diced
- 2 tablespoons fish sauce
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 8 cups water
- 5 ounces tamarind concentrate
- 1 teaspoon citric acid crystals
- 10 ounces daikon radish, peeled and thinly sliced
- 10 ounces baby bok choy, well cleaned and quartered lengthwise
How To Make Sinigang (Filipino Sour Soup)?
- Prepare the broth: In a large heavy-bottomed pot or Dutch oven (6-7 quarts), combine the pork, onion, garlic, ginger, tomatoes, fish sauce, salt, black pepper, and water over medium-high heat.
- Simmer the soup: Once it reaches a boil, lower the heat to medium-low. Stir in the tamarind concentrate and citric acid, then partially cover the pot. Let it simmer for 90 minutes, stirring occasionally, until the pork is tender.
- Add the vegetables: Stir in the sliced daikon radish and let it cook for 20 minutes. Then, add the baby bok choy and simmer for an additional 10 minutes.
- Serve and enjoy: Ladle the soup into deep bowls and serve hot over freshly steamed white rice.
Recipe Tips:
- Use Fresh Tamarind or Paste for Extra Flavor: If you want a more authentic, rich flavor, use fresh tamarind pods or tamarind paste instead of the concentrate. This will give your soup a fresher, more complex taste.
- Simmer Slowly for Tender Pork: Let the pork cook on low heat for a long time—about 90 minutes. This ensures the meat becomes perfectly tender and absorbs all the flavors from the broth.
- Adjust the Sourness to Your Taste: Tamarind and citric acid provide the signature sourness in sinigang. Taste as you go and add more if you want it more tangy, or less if you prefer a milder flavor.
- Don’t Overcook the Vegetables: Add delicate vegetables like bok choy near the end of cooking, so they stay vibrant and tender without losing their texture.
- Serve Immediately for Best Taste: Sinigang is best served hot right after cooking. This helps the flavors stay fresh, and the broth remains rich and flavorful.
How To Store & Reheat Leftovers?
- Refrigerate: Let any leftover sinigang cool down to room temperature. Once it has cooled, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Sinigang can be frozen for up to 3 months. After cooling, place it in a freezer-safe container.
- Reheat: Transfer the sinigang to a microwave-safe bowl and cover loosely with a microwave-safe lid or paper towel. Heat for 1-2 minutes, stirring halfway through, until hot.
Nutrition Facts
- Calories: 152
- Total Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 45mg
- Sodium: 500mg
- Potassium: 400mg
- Total Carbohydrate: 10g
- Dietary Fiber: 2.5g
- Sugars: 3g
- Protein: 15g
Check out More Recipes:
Alton Brown Sinigang (Filipino Sour Soup)
Description
This delicious Alton Brown-inspired Sinigang is a hot, tangy Filipino soup that’s quick to make and full of comforting flavors. With tender pork, savory broth, and a delightful sour kick from tamarind, it’s the perfect dish to warm you up. You can easily swap ingredients, making it a flexible and customizable meal.
Ingredients
Instructions
- Prepare the broth: In a large heavy-bottomed pot or Dutch oven (6-7 quarts), combine the pork, onion, garlic, ginger, tomatoes, fish sauce, salt, black pepper, and water over medium-high heat.
- Simmer the soup: Once it reaches a boil, lower the heat to medium-low. Stir in the tamarind concentrate and citric acid, then partially cover the pot. Let it simmer for 90 minutes, stirring occasionally, until the pork is tender.
- Add the vegetables: Stir in the sliced daikon radish and let it cook for 20 minutes. Then, add the baby bok choy and simmer for an additional 10 minutes.
- Serve and enjoy: Ladle the soup into deep bowls and serve hot over freshly steamed white rice.
Notes
- Use Fresh Tamarind or Paste for Extra Flavor: If you want a more authentic, rich flavor, use fresh tamarind pods or tamarind paste instead of the concentrate. This will give your soup a fresher, more complex taste.
- Simmer Slowly for Tender Pork: Let the pork cook on low heat for a long time—about 90 minutes. This ensures the meat becomes perfectly tender and absorbs all the flavors from the broth.
- Adjust the Sourness to Your Taste: Tamarind and citric acid provide the signature sourness in sinigang. Taste as you go and add more if you want it more tangy, or less if you prefer a milder flavor.
- Don’t Overcook the Vegetables: Add delicate vegetables like bok choy near the end of cooking, so they stay vibrant and tender without losing their texture.
- Serve Immediately for Best Taste: Sinigang is best served hot right after cooking. This helps the flavors stay fresh, and the broth remains rich and flavorful.
Alton Brown Sinigang (Filipino Sour Soup)
