Sinigang na Lechon/Roasted Pork in Tamarind Soup
Most people sauté garlic, onions and tomatoes with the meat but I think it only add up to the oil content of the dish. Straight boiling of the meat will taste the same.
Ingredients
Scale
- 750 g Lechon/Roasted Pork, cut into chunks
- ¼ kg unripe tamarind, boiled and juices squeezed out or
- a packet of instant tamarind soup base
- 200g of swamp cabbage leaves
- 200g okra, cut into 1-inch pieces
- 1 horse radish, sliced
- 5 pcs, taro/gabi, cut into pieces
- 6 cups water or rice wash
- 3 tbsp fish sauce
Instructions
- Boil lechon chunks in a pot with water or rice wash. Simmer for 15 minutes for the soup to be infused with the flavor of the lechon.
- Add the tamarind juices/instant tamarind soup base.Stir.
- Add fish sauce, taro/gabi and horseradish. Simmer for 5 minutes.
- Add okra and simmer for another 2 minutes.
- Add the Swamp Cabbage and simmer for another 2 minutes.
- Serve with steamed rice.