Sinigang na Baboy (Filipino Pork in Sour Tamarind Soup)

[Photographs: Vicky Wasik]

This rich and tart stew is one of the classics of the Filipino kitchen. Many variations exist, but this one features tender chunks of pork in a broth made sour with tamarind and calamansi (a type of citrus) juice. Hearty vegetables like taro and daikon radish add heft while others, like roasted green beans and (optionally) okra, garnish it. All of the specialty Filipino ingredients in this recipe can be ordered online, including bottled calamansi juice, though frozen calamansi is even better, so if you live near a Filipino market, we recommend shopping there.

Feel free to use this recipe as a jumping-off point. A fish version can be made by stewing salmon heads, collars, and steaks in place of the pork. You can also play with other methods of souring the soup instead of the tamarind; rhubarb, lemon, guava, or tomatillo each would add an interesting twist.

A collage of some of the products called for in this recipe