Speedy Pork Sinigang
Photo: Jeffery Cross
This deliciously sour Filipino soup traditionally involves hours of simmering. To make it weeknight-friendly, we've replaced long-cooking pork ribs with bacon and pork tenderloin, and used apple cider vinegar and lime instead of harder-to-find tamarind.
How to Make It
Step 1
1
Cook bacon in a large saucepan over medium-high heat until lightly browned but not crisp, 3 minutes. Drain bacon on paper towels. Meanwhile, add onion to bacon fat in pan and cook until beginning to soften, about 4 minutes. Add ginger and garlic and cook until softened and fragrant, about 2 minutes. Chop bacon.
Step 2
2
Add vinegar, brown sugar, broth, fish sauce, green beans, daikon, and tomatoes. Increase heat to high and bring mixture to a boil. Cook until beans are almost tender, about 5 minutes.
Step 3
3
Add pork, reduce heat to medium, and cook until pork is cooked through, about 4 minutes. Stir in bacon and spinach and turn off heat.
Step 4
4
Ladle into bowls, sprinkle with green onions, and serve with lime wedges on the side.
Step 5
5
*Silverskin is the shiny, translucent membrane covering the meat. To remove it, insert a sharp knife under one end, pull it up toward you so it's taut, and slide the knife under to cut a section free. Repeat to finish trimming.
Ingredients
4 slices bacon (4 oz.)
1/2 onion, sliced into half-moons
1 tablespoon finely chopped fresh ginger
3 garlic cloves, finely chopped
1/2 cup apple cider vinegar
2 tablespoons brown sugar
4 cups low-sodium chicken broth
2 tablespoons fish sauce
1/4 pound green beans, halved crosswise
1/4 pound daikon radish, peeled, halved lengthwise, and thinly sliced
3 canned plum tomatoes, roughly chopped
1 pound pork tenderloin, silverskin removed*, meat cut into 1-in. chunks
2 cups baby spinach
Thinly sliced green onions, for serving
Lime wedges, for serving
Directions
Step 1
1
Cook bacon in a large saucepan over medium-high heat until lightly browned but not crisp, 3 minutes. Drain bacon on paper towels. Meanwhile, add onion to bacon fat in pan and cook until beginning to soften, about 4 minutes. Add ginger and garlic and cook until softened and fragrant, about 2 minutes. Chop bacon.
Step 2
2
Add vinegar, brown sugar, broth, fish sauce, green beans, daikon, and tomatoes. Increase heat to high and bring mixture to a boil. Cook until beans are almost tender, about 5 minutes.
Step 3
3
Add pork, reduce heat to medium, and cook until pork is cooked through, about 4 minutes. Stir in bacon and spinach and turn off heat.
Step 4
4
Ladle into bowls, sprinkle with green onions, and serve with lime wedges on the side.
Step 5
5
*Silverskin is the shiny, translucent membrane covering the meat. To remove it, insert a sharp knife under one end, pull it up toward you so it's taut, and slide the knife under to cut a section free. Repeat to finish trimming.
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