Sinigang (tamarind broth)

By: John Torode From: New British Kitchen

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This recipe is classed as easy

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Prep time:
20 mins
Cook time:
1 hrs 20 mins
Serves:
4

Mae William and John Torode make a fragrant pork and tamarind soup, perfect for a refreshing light supper

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Cooks Tips...
as an alternative to pork, you can use beef (stewing, brisket, shank or plate) chicken or fish in this dish. Adjust the cooking time according to what you go for.

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Ingredients

  • 1.3 litres water
  • 450g pork riblets or pork ribs, cut to pieces
  • 5 Tomatoes, sliced
  • 1 large Onion, sliced
  • 2 tsp tamarind paste
  • 1 1/2 tsp Salt
  • 450g French beans
  • 250g Aubergines
  • 300g okra, sliced
  • 1 large daikon radish, sliced
  • 300g spinach or pak choi
  • boiled jasmine rice, to serve
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Method

1. In a large stockpot, bring the water and pork to a boil. Add the tomatoes, onion, tamarind and salt. Simmer for 1 hour, or until the pork is tender.

2. Taste and add salt and pepper if necessary. Bring to a boil, add the beans, aubergine, okra and radish, reduce the heat and simmer for 10-15 minutes.

3. Add the spinach or pak choi, cover and remove from the heat. Stand for 5 minutes to cook the spinach.

4. Serve in bowls, accompanied by boiled jasmine rice.

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Latest Comment

What is OKRA and is there a UK equivalent

denis2 denis2 Posted 05 Jun 2008 10:23 AM