Sinigang na Baboy

Filipino soup cooked with pork with a sour, tangy taste. Some declare this is the national dish of the Philippines. Serve over rice with a dash or two of Patis or lemon juice. Oh so yummy!

Sinigang na Baboy (Filipino Sour Pork Stew)

1 tablespoon vegetable oil

1 large onion, chopped

2 cloves garlic, chopped

1 teaspoon salt

2 plum tomatoes

1 pound boneless county-style pork ribs

5 cups water, more if needed

3 mild long green chilies (optional)

3 Baby Bok Choy

1/2 pound Sitaw (Asian Long Beans), trimmed

1 tablespoon Patis (Fish sauce)

1 (1.41 ounce) package tamarind soup base (such as Knorr®)

Cut green chilies in half lengthwise, remove ribs and seeds. Cut root from Bok Choi and cut stalks into 2-inch pieces. Cut tomatoes into 1/2-inch dice. Cut pork into 1-inch serving pieces.

Heat the vegetable oil in a large soup pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook 1 minute. Season with salt.

Stir in the tomatoes, and pork pieces. Cover and reduce heat to medium-low. Turn the pork occasionally, until browned. Pour in the water and bring to a boil, then reduce heat. Continue simmering until the pork is almost tender and cooked through, about 30 minutes.

Stir in green chilies (if using), Bok Choy, Sitaw, Patis and tamarind soup base; cook until vegetables are tender, 15 minutes.

Serve over rice.