The back to back storms we have had the past few weeks had me craving for a piping hot bowl of Sinigang. It’s one of my favorite Filipino soup dishes because of its tangy and savory flavor from ingredients such as tamarind, guava, lemon or kamias. You can easily buy a packet of Sinigang powdered mix, but I prefer using real ingredients without any additives or preservatives which also allows me to control the amount of sodium in this recipe.
I initially tried making Sinigang using a jar of tamarind paste but it wasn’t tangy enough so I looked for other options at the Filipino grocery store. I found some frozen kamias and remembered my mom using it in recipes so decided to give it a try. Kamias is called Bilimbi in English and it is abundantly available in the Philippines. It has a very sour taste and perfect for making Sinigang.
I used pork spare ribs in this recipe with the kamias and it turned out so good!
- 1 tbsp oil of your choice
- 3 lbs pork spareribs, cubed
- 1 large onion, quartered
- 3 large tomatoes, quartered
- 1 8oz (pack) frozen kamias
- 6 cups water
- 4 pieces gabi (or taro), peeled and halved
- 1 bunch kangkong or bokchoy or spinach
- fish sauce to taste
In a pot over medium heat, add oil and sear pork ribs, 1-2 minutes each side. Remove and set aside.
In the same pot, add onion and tomato. Saute for 3-4 minutes until onions begin to brown.
Add frozen kamias and return pork ribs to the pot. Add water and bring to a boil.
Reduce heat, cover and cook for 60 minutes until pork is fork tender.
Add gabi and cook for 10 minutes.
Add kangkong and cook for another 2 minutes.
Remove from heat and serve hot.