It’s been abnormally cold here in Florida and I have been seeking out warm, comforting foods. I recently decided to make sinigang, which is a popular Filipino soup that is both savory and sour. The souring agent is tamarind, though there are varying recipes that alternatively use calamansi (a filipino citrus), green mangoes, or guava. Tamarind is a tropical fruit that is popular in African, Asian, and Mexican dishes. I’ve had sinigang, but I hadn’t really heard of tamarind and was surprised that it is so popular in Mexico. My closest co-worker is Mexican (like her family came to the states when she was 6 or 7) and when I asked her if she knows what tamarind is, she said that they use it in candy and in drinks! Another co-worker is Puerto Rican and she’s also familiar with tamarind, but also with Philippine cuisine because her mama is married to a Filipino!
Anyway, I wanted to make sinigang but didn’t want to just use a packet because the packet contains some ingredients I’d rather just stay away from (MSG, caramel color, etc) if I can help it. I happened to find tamarind puree at my local health food store so I didn’t have to make an extra trip to the oriental market. That was a big plus for me! I acquired the ingredients that I wanted to use, but then I couldn’t really find a recipe that calls for puree rather than paste or concentrate. I referenced three different recipes to make my version of sinigang because each one had something I liked and didn’t like.
These days I lean toward an animal-based style of eating. This calls for limiting certain vegetables and unfortunately many of those vegetables are what traditionally goes into sinigang (string beans, tomato, eggplant, daikon). I looooooove bok choy so I decided to compromise and keep that one in my recipe. I also threw in yellow squash so there could be some substantial vegetable content.
As always, I used my Instant Pot for this. President’s Day weekend, the Instant Pot Duo Plus 9-in-1 was on sale for $80something when it’s regularly $129. I was tempted to get it and upgrade mine because the one I have is so old, but at the same time it works just fine and I don’t need 2 more functions than what I already have. So I didn’t get it. Maybe I’ll consider it if there’s a good Memorial Day sale.
Instant Pot Pork Sinigang
A sour and savory soup
- 2 lbs pork butt (cut into 2-inch chunks)
- 2 tsp salt
- 1 tbs fish sauce (+ more on the side )
- 2 tbs tamarind puree
- 1 medium onion (sliced)
- 5 gloves garlic (smashed)
- 3 pieces lemongrass bottom ends (smashed)
- 1 head bok choy (bottom stems and leaves separated)
- 8 c water
Cut pork and prep vegetables.
Add pork to Instant Pot along with tamarind, fish sauce, squash, onion, garlic, lemongrass, and salt.
Close lid and use soup function to pressure cook for 30 minutes.
When time is up, quick release. Turn on sauté mode. Add bok choy, mix, and let cook for about 10 minutes or until desired doneness.
Serve. Add more fish sauce and/or salt to taste.
If you do not have an Instant Pot, you can make this message stovetop. Put pork and water in a pot on medium-high heat. When it reaches a boil, turn the heat down. Skim off the scum from the top and sides of pot. Add all ingredients, except bok choy and squash. Simmer for 90 minutes, until pork is tender. Add squash and bok choy and simmer for an additional 10 minutes.
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