Fall has finally made it to Hong Kong! I was a bit nervous that I had “jinxed it” by bringing out all my winter clothes and hanging them up in my wardrobe, but I think it’s safe to say that the blistering summer heat is on its way out.
After sweating through the streets of Hong Kong all summer, I am so freaking excited for winter weather. One of my favorite things to do is eat in bed (sorry, Peter!) and I can’t wait to cuddle up under the blankets with a big warm bowl of soup.
To get a head start and to ward off the impending cold and flu season, I made a big batch of sinigang. Sinigang is a Filipino soup. Traditionally it is flavored with tamarind but you can easily sub in the sour flavor simply with lemon juice (when I say sour think hot and sour soup without the spice).
You get the healing benefits of the fragrant onions and ginger and the big boost of vitamin K, vitamin B-6, vitamin C and other antioxidants from the bok choy.
Many people also add chunks of tomatoes to their broth. I skip the the tomatoes for Peter’s tastes and I am a big fan of the mild taste of bok choy but if you prefer to use other vegetables, you could easily substitute the bok choy for broccoli or green beans.
This recipe is for sinigang na baboy which is pork sinigang but you can also make sinigang na isda (fish sinigang), sinigang na hipon (shrimp sinigang) or sinigang na manok (chicken sinigang).
Use whatever you have on hand then chop and pop everything in to a pot to simmer. I like my soup really sour so I use the juice from a full lemon when cooking and serve up my bowl with a heavy sprinkle of black pepper and a scoop of rice.
Sinigang comes together so easily that if you’ve already been hit by a cold, you can still muster up enough energy to cook up this warm, healing soup.
- 1 tsp oil
- 1 small onion, diced
- 1 in piece ginger, minced
- 6-8 cups water
- 1.5 lbs pork, chopped
- 3 big handfuls of bok choy, bottoms cut off
- juice of 1/2-1 lemon, to taste
- 1 tbsp salt
- 2 tsp pepper
- additional salt and pepper, to taste
- In a large pot, heat oil over high heat
- Add onion and ginger
- Stir to cook until onions are soft
- Add water, pork, bok choy, lemon juice, salt and pepper
- Bring to a boil then simmer for 30-40 minutes until pork is cooked through and bok choy is tender
- Salt and pepper to taste
- Serve with rice