Filipino Pork Sinigang

Filipino - World Cuisine

Sinigang is one of my favorite Filipino dishes. It's an absolute comfort food with a sour taste from lemon. Serve with rice.

Brief

Prep 20 mins

Cook: 1hr

Total: 1hr20 mins

Servings: 8

Yield: 8 servings

Filipino Pork Sinigang

Ingredients

2 ½ pounds pork neck bones

2 pounds pork spareribs

water to cover

1 tablespoon salt

1 ½ onions

quartered

2 tomatoes

quartered

or more to taste

1 taro

peeled and cut into large chunks

½ cup fresh lemon juice

2 tablespoons fish sauce

1 pound bok choy

chopped

1 large leek

chopped

5 head-on shrimp

Margo's Chicken Adobo

World Cuisine

Directions

Step 1

Place pork neck bones and spareribs in a stockpot with water to cover. Add salt and bring to a boil skimming the fat off the surface of the broth. Reduce heat; add onions tomatoes and taro. Boil until pork meat is very tender 30 to 40 minutes.

Step 2

Stir lemon juice and fish sauce into the broth. Continue boiling until flavors come together about 15 minutes. Add bok choy leek and shrimp. Cover reduce heat simmer until shrimp are opaque and bok choy is tender about 10 minutes more.

Nutritional Information

Filipino Pork Sinigang

Servings Per Recipe:8

Calories: 546.5

% Daily Value *

Protein: 58.2g 116%

Carbohydrates: 11g 4%

Dietary Fiber: 2.1g 9%

Sugars: 4.7g

Fat: 29g 45%

Saturated Fat: 10.1g 51%

Cholesterol: 184.4mg 62%

Vitamin A Iu: 3181.8IU 64%

Niacin Equivalents: 7.2mg 56%

Vitamin B6: 0.4mg 28%

Vitamin C: 45mg 75%

Folate: 69.4mcg 17%

Calcium: 120.8mg 12%

Iron: 2.2mg 12%

Magnesium: 48.2mg 17%

Potassium: 560mg 16%

Sodium: 2199.6mg 88%

Thiamin: 0.3mg 29%

Calories From Fat: 261.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.