Tamarind Sinigang with Pork Belly & Prawns  Image

Tamarind Sinigang with Pork Belly & Prawns

Make this Tonight - "Filipino Home Cooking"

Prep Time
Cook Time


  • 6oz pork spare ribs
  • 6oz pork belly
  • 8oz prawns or large shrimp, head on, shell on
  • 2 quarts water
  • 1 Roma tomato, quartered
  • 1 white onion, peeled and diced
  • 1 taro root, peeled and diced
  • 1 knob ginger, peeled and sliced
  • 4 pieces okra, whole
  • 16 oz sour tamarind juice or 3/4 cup tamarind paste or concentrate
  • fish sauce, to taste
  • 1 bunch long beans, cut into 3-inch pieces
  • 1 bunch kangkong, cut into 3-inch pieces


  1. Place pork ribs and pork belly in a pot and add water to cover. Bring to a boil and blanch pork for 3 minutes.
  2. Remove the pork ribs and pork belly and place in an ice bath. Discard blanching water.
  3. Portion the pork belly into 2-inch x 2-inch cubes and cut the ribs into individual ribs.
  4. Remove the shells and heads from the shrimp and set the shrimp aside.
  5. Using a mortar and pestle, grind the shrimp shells and heads to extract a liquid.
  6. Using a fine mesh strainer, strain the shells/heads reserving the liquid extracted from them.
  7. In a heavy bottom pot, add 2 quarts cold water along with the portioned blanched pork pieces, tomato, onion, taro, ginger and okra. Add tamarind juice and fish sauce to taste.
  8. Bring to a gentle simmer over medium-low heat, cover with a lid, and cook for 45 minutes or until pork is tender.
  9. Once pork is tender, stir in the reserved blended shrimp juice.
  10. Stir in the long beans and kangkong.
  11. Add the shrimp and allow to simmer for 3 minutes.
  12. Season to taste with fish sauce and serve.