Sinigang is wifey’s favorite Filipino dish, and it's mine too. This version is loaded with pork, shrimp, and lots of veggies in that sour, savory broth we both love and this shortcut version is ready in just about 30 minutes.
I'm keeping this version easy by using thinly sliced shabu shabu pork that cooks in minutes, along with shrimp and a packet of sinigang mix. No need to simmer meat for hours. It's a hearty, protein-packed meal that's perfect when you want something comforting without spending all day in the kitchen. And since I’ve been eating less rice, I load up on lots of extra veggies.
Pork and Shrimp Sinigang
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Servings: 4–5
Ingredients
1 lb thinly sliced shabu shabu pork belly
1 lb large shrimp, peeled and deveined
6 cups water or low-sodium chicken broth
1 packet (1.4 oz) sinigang tamarind soup mix
1 medium onion, quartered
2 Roma tomatoes, quartered
1 cup daikon radish, sliced into half-moons
1 small zucchini, sliced
1 cup sitaw (long beans) or green beans, cut into 2-inch pieces
1 cup mushrooms, sliced
2 cups baby bok choy or kangkong
2 long green chili peppers
1 tbsp fish sauce, or to taste
1. In a large pot, bring 6 cups of water or chicken broth to a boil. Add the onion and tomatoes and simmer for 8–10 minutes until the tomatoes soften.
2. Stir in the sinigang soup mix and simmer for another 2 minutes.
3. Add the daikon radish and cook for 4–5 minutes until it begins to soften.
4. Add the zucchini, green beans, mushrooms, and whole green chili peppers. Simmer for another 2–3 minutes until the vegetables are almost tender.
5. Add the thinly sliced pork belly, separating the slices as you drop them into the broth. Cook for 2–3 minutes until the pork is fully cooked.
6. Add the shrimp and simmer for another 2–3 minutes until they're pink and opaque.
7. Stir in the spinach and cook for 1–2 minutes until wilted.
8. Season with fish sauce to taste.
Sour, savory goodness without having to simmer pork for hours
