**A Delicious and Spicy Filipino-Style Pork Soup**
Well, yes, that's exactly what you want - a delicious and flavorful soup, and I'm excited to share with you my version of this popular Filipino dish. And have you just diluted this add a little water? Perfect! You get a nice tamarind juice as a drink, which is perfect for those who like a bit of acidity in their food.
As we take a look at the broth, it's clear that it's all about the bones and the ribs. The ribs are right, and now I'm gonna add some green beans - or regular green beans, as they didn't have long beans at the store. These will take just a couple of minutes more to cook, so we can make this soup in about 10 minutes.
Now, I want to add just a little more water to make sure everything is covered. And for those who like a spicy kick, I'm using Thai peppers - which are more spicy than banana peppers, and they're the only ones I have in the freezer. So, just crushed, but I'll leave them whole so no one accidentally eats one.
The beans are just about al dente, and if you like softer beans, definitely add a few minutes before cooking. You don't have to do the ones I use - whatever vegetables you want. Now, I'm gonna fork the taro just to make sure it's cooked. Yes, it should split easily - that's how we know it's done.
I'm also adding some bok choy or water spinach - whatever you can find. Bok choy is very common in the Philippines, and if you can't find that, this will do just fine. Stir that in, and I don't like to cook bok choy for too long - residual heat from the broth is enough.
Of course, we need to finish seasoning this soup with tamarind, which gives it a sour flavor - but not too sour. You can adjust the amount of tamarind to your taste. Now, let's add some tomatoes and onions, which will give it a nice sweetness and depth of flavor.
As I stir everything together, I can see how rich and flavorful this broth is becoming. And when we're done, we'll have a delicious and spicy Filipino-style pork soup that's sure to warm your belly and your soul.
**Tasting the Soup**
Let's taste this! Mmm... Oh that's good! A little spicy, but not too much. I will add some more tamarind - quite a bit actually, because I like it sour. And there we have it - my Filipino-style pork soup is complete!
As we sit down to enjoy this meal, remember that this dish is all about being gracious and enjoying the simple things in life. The pork is so tender, and the ribs are quite fatty, making it super juicy. The broth is rich and tart, yet has a natural sweetness from the onions and tomatoes.
And look at that - the taro actually imparts an aroma into the broth, making it super nice. It's amazing how something as simple as taro can elevate a dish like this to new heights.
This soup is perfect for warming up on a cold night, especially when it's rainy and chilly outside. I can really use this right now, and I hope you will too. So, give it a try, and don't forget to send me a photo of your creation on social media!
**The Recipe**
If you're interested in trying out this recipe for yourself, it's available on my Pais Kitchen channel, where all my non-Thai recipes are posted. And if you haven't subscribed yet, please do so right now - and I'll see you next time for another delicious adventure!
"WEBVTTKind: captionsLanguage: enhey everyone welcome to pai's kitchen today we're gonna do yet another Filipino dish this one has been requested of me many times and it is sinigang which is a tamarind soup with lots of meat and vegetables it's really healthy and really delicious however most of the time when people make it at home they get one of these soup packets okay but today I'm gonna show you how I make it from scratch no packages needed and it's gonna be good let's get started now you can make sinigang with any kind of meat but my favorite is pork ribs now these are spareribs that have been cut into small pieces and you can get them cut like this at an Asian butcher Western butchers don't tend to sell ribs cut up like this to sell you a whole rack if that's what you have you can just separate the ribs you end up with bigger pieces and no big deal but it's really important when you make soup from scratch that you use bone-in because the bones will turn your broth into a really flavorful stock okay so I'm gonna start by salting the ribs just give it a bit of a an advanced seasoning before we sear these off and I'm gonna sear the ribs so I can get nice browning and browning is flavor do you like my new pot we match just some vegetable oil any kind of oil you're using there we go now it's sizzling and you might want to do this in couple batches if the pot isn't big enoughmy second batch is nice and brown I'm gonna put my first batch back in yes when you weren't looking I put on the apron because I was getting splashed with all of the sizzling and I'm just gonna cover it with water just enough water to cover the pork perfect and then I'm gonna season this broth with some fish sauce and before I add anything else I want to let the pork simmer for a while because there's gonna be quite a bit of scum and foam floating up and then I want to scoop all that off before I add my vegetables all right that looks much cleaner so the pork still has a good 45 more minutes because I want this fall-off-the-bone tender right so I'm essentially braising the pork but I won the onions and the tomatoes in there to help flavor the broth and I also want the onions to be really really tender if not dissolved into the broth there we go if you need to add a little more water to get things covered go for it now while that is happy that looks good already while that's happening I'm gonna make my tamarind juice now normally you see me use this sky the pre-made tamarind juice but today I'm gonna actually use the tamarind pulp and I've done the whole video everything you need to know about Tamron so you can definitely check that out up with a link up here but I want to use this today because this is more sour than this one that is not always the case okay I always say that tamarind varies in acidity from batch to batch so your jar tamarind might be very very sour put some hot water over the pulp here and just let that sit until it's cool I mean this still has to go for a while so I'm just gonna let that sit until I'm ready to use it oh yes look at that the pork is now fork tender and the tomatoes and the onions are super soft and delicious woman it smells so good already all right so now I'm gonna start adding vegetables to this and one of the vegetables I'm gonna add is taro and I was surprised to see taro used in this soup because in Thailand most of the time we taro in a sweet application and rarely in savory and the idea of putting it in soup I thought oh that sounds delicious so this is a part of Hotaru root and I bought it from the store already peeled and cut because the whole root is massive and so if I buy it I won't use it all so I'm gonna throw these in gently and so I'm gonna let this go for about five to seven minutes until it's almost almost done and taro comes in big and small varieties kay I prefer the big one because I think it smells better and it's starch here which I prefer but if you like the little taro you can use those as well and I believe that's more traditional all right while the taro is cooking I'm gonna deal with my tamarin now so squish it with my hands just to get the pulp released into the water all right and now I'm just going to strain all the pulp do one last squish in the strainer it kind of helps to actually push it against the strainer get last little bits of pulp out awesome I would suggest tasting how sour this is because then you have an idea of how much to add right oh that's nice and sour well yes that's exactly what you want and have you just dilute this add a little water you get a nice tamarind juice as a drink perfect mmm looks so good look how rich that broth look that's all the bones and the ribs all right so now I'm gonna add some green beans now I would have wanted long beans but they didn't have long beans at the store so I'm stuck with short beans or regular green beans and these will take just a couple of minutes more so the tyro should have a total of about 10 minutes in the pot I'm gonna add just a little more water just to make sure everything is covered and I want to make this spicy now in the Philippines they use banana peppers I'm gonna use Thai peppers cuz it's more spicy and it's the only one I have in the freezer so just crushed so the seats are broken but I'm gonna leave them whole so no one accidentally eats one you do not have to make this fight see this is just my version now the beans are just about al dente and if you like softer beans definitely add this before and you can use whatever vegetables you want you don't have to do the ones I use now I'm gonna just fork the taro just to make sure it's cooked yep and you want it to split easily like that okay so I'm gonna add some bok choy or you can use water spinach that's very common as well I couldn't find any so bok choy will do stir that in and I don't like to cook bok choy very long just residual heat from the broth is enough for me and of course I'm gonna finish the seasoning with the tamarind for this soup you want the sour flavor to be the dominant flavor case it is a sour soup but you can make it sort of you know as sour as you like it obviously look how beautiful that is and the tomatoes will give it a siddha tea as well and sweeten the soup and the onions of like the salt under this broth so good alright let's taste this mmm oh that's good ooh a little spicy I will add some more tamarind quite a bit more actually I like being sour mmm and that is it how easy is that I just love how rich that broth has become now I would normally have this with rice but for you I will taste it straight up that looks like a nice piece now for those of you who have never had this style of ribs before don't worry about being graceful suck the meat off the bone and spit out the bone that's itand if you cook the ribs long enough it'll just fall off the bones easilygood my Filipino friends I love you for having come up with this dish the pork is so tender and the ribs are quite fatty so it's super juicy the broth is rich and tart yet it has a natural sweetness from the onions and the tomatoes and there rips itself notice I didn't add any sugar at all I didn't need to because it's naturally sweet oh my god and the taro actually imparts an aroma the taro aroma into the broth it makes it super nice wow what a great way to warm up on a cold night I can really use this right now because in Vancouver it is rainy and cold so I hope you give it a try the recipe will be on Pais kitchen calm I've just launched it and that's where all my non Thai recipes will be and then hot Thai Kitchen.com is where all the Thai recipes are make this right so give it a try and send me a photo when you try it on Facebook Twitter or Instagram and if you haven't subscribed to the channel please do so right here and I will see you next time for your next delicious adventure\n"
