Sinigang Recipe & Video

Pork spare ribs, chopped into small pieces. You can buy these ribs already chopped at most Asian butchers. If you like pork belly, you can replace some of the ribs with pork belly for a meatier and fattier soup. If you don't eat pork, other meats can also be used, but if using a boneless meat, you need to use chicken stock or pork stock instead of water to ensure good flavour.

Salt

Seedless tamarind pulp or premade tamarind paste. This is the a souring agent and is the most important ingredient in this soup! Store bought tamarind paste is fine, but if you start out with tamarind pulp which will get you even better flavour. In the video I show you how to make just enough for this recipe, but if you want to make tamarind paste in bulk, which is what I do, watch this DIY tamarind paste tutorial. Seedless tamarind pulp or premade tamarind paste. This is the a souring agent and is the most important ingredient in this soup! Store bought tamarind paste is fine, but if you start out with tamarind pulp which will get you even better flavour. In the video I show you how to make just enough for this recipe, but if you want to make tamarind paste in bulk, which is what I do, watch this DIY tamarind paste tutorial.

Red onion

Tomato

Fish sauce

Baby bok choy, water spinach or other greens that you like in soup

Long beans (aka string beans) or green beans, cut into 1"-2" pieces

Taro root, both larger or smaller roots will work, so choose whatever you prefer. Larger ones are a little starchier.

Thai chilies, or another hot pepper.

Directions at hot-thai-kitchen.com

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