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Sinigang Na Baboy (Filipino Pork Soup)
My mom always knew what to make me when I not feeling well or on a rainy day. This soup is the cure to anything that you are feeling especially hangovers. My husband loves it when I make this soup for him when he is feeling under the weather and now I want to pass it to you. I promise that this is better than Chicken noodle soup
- 1 lbs Boneless Country Style Ribs or Pork Shoulder, Chopped
- 1 Large Onion, Chopped
- 4 Cups Water
- 2 Packets Tamarind also know and Sampalok (Knorr or Mama Cita Brand), Can be found in any asian or filipino store
- 2 Bunches Chinese Bok Choy, Chop off majority of white part or to your liking
- 2 Large Tomatoes, Finally chopped preserving juice
- 2 med Potatoes (preferbly red), cubed
- Add chopped pork and 4 cups of water to large pot and boil till the meat is half way cooked. 10-15 minutes.
- After meat is half way cooked start off with adding only 1 packet of the tamarind and continue to add more to your liking but no more than 2 packets. To much tamarind will cause your soup to be too sour.
- After getting your soup taste to your liking add your chopped tomatoes and the juiced saved, along with everything else BUT the Bok Choy.
- Let cook about 45-50 minutes
- Add Bok Choy This soup taste best with a fresh pot of rice. So if you cook rice start it about 5 minutes prior to adding the bok choy so that way when your rice is done so is your soup.
- If you decide not to pair with rice just cook for another 15 minutes after you add the Bok Choy