Sinigang na baboy

Sour Filipino pork soup with tamarind pulp, daikon and green beans.

Menu portion77 min614 kcal per menu portion

Soup · 4 servings · Quantities for the whole recipe (4 servings).

Display quantities

Cut 800 g pork shoulder into 3 cm cubes, 160 g onion into wedges, 300 g tomatoes into eighths and 350 g daikon into half-moons. Use 120 g edible tamarind pulp without seeds or skins.
Bring pork, onion and 700 g water to a boil. Simmer gently at 95 °C for 40 minutes and skim foam from the surface.
Add tomatoes, daikon and 250 g trimmed green beans. Cook for 12 minutes at 95 °C until the beans are tender and daikon translucent.
Stir in 120 g tamarind pulp and simmer for another 3 minutes at 95 °C. Serve hot with all the broth, meat and vegetables.

Menu components

Nutrition, allergens and calories are for the default choice – the first alternative of every slot.

Contains none of the 14 main allergens.

Derived from ingredients – check the package label.

Nutrition per menu portion

A dash means the value is unknown, not zero.

Nutrition, allergens and calories are for the default choice – the first alternative of every slot.

Energy from macronutrients

Share of energy from protein, fat and carbohydrate (4 / 9 / 4 kcal per g), not share by weight.

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

Nutrition is a calculated estimate, not a laboratory measurement.
The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Some process effects could not be resolved in this calculation.
Menu nutrition is the sum of its component recipes, each scaled to one menu portion.