Pork in Guava Soup

photo(298)Sinigang, a dish simmered in a souring agent, is a signature recipe  in the Philippines. Pork, beef or fish are usually used as main ingredients, along with some choice vegetables.  The tamarind fruit is most commonly used as the souring agent, but  another great alternative is the guava fruit.  While fresh guava fruit may not always be available in mainstream supermarkets, many Asian or Latino groceries would occasionally carry them.  Not to worry if you can’t find fresh guava where you live.  Powdered guava seasoning is easy to find, in the same grocery section where you would find the tamarind seasoning mix.  Some Asian groceries may also carry frozen guava fruit.

For this recipe, I used frozen guava fruit, but also added some tamarind seasoning mix to give this dish a little more “kick.”


1 lb pork butt or belly, cut into two-inch cubes

1 large onion, quartered

2 medium tomatoes, quartered

6 pcs. small guava fruit, halved

1 cup long beans, cut into 2-inch pieces

2 pcs green chiles

2 small bunches, bok choy, leaves and stems separated

1 tbsp Mama Sita tamarind seasoning mix

2 tbsps fish sauce

Ground pepper to taste


In a large pot, add pork pieces and pour water until meat is barely covered. Add onions and tomatoes and bring to a boil.  Add guava pieces.  Turn heat to low and let simmer for about 15 minutes. Add fish sauce, and pepper to taste. Add tamarind seasoning mix.  Add long beans and green chiles and continue cooking for about 5 minutes.  Turn off heat and add bok choy.  Serve warm with steamed rice.


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