Sunday, March 27, 2011

Pork Sinigang Recipe

Pork Sinigang Recipe

Sinigang is a Filipino soup or stew characterized by its sour flavor most often associated with tamarind (sampalok). Sinigang is traditionally tamarind based. Other versions of the dish derive their sourness from ingredients such as guava, calamansi, bilimbi, or raw mango among others. Powdered soup base or bouillon cubes for sinigang based on tamarind or calamondin are also used in place of natural fruits. Vinegar is not used for making sinigang sour. A similar dish made with vinegar as the primary souring ingredient would tend to be categorized as paksiw in Philippine cuisine.

Source: Sinigang Pork Wiki

Preparations for Pork Sinigang


10 tamarind seeds or 1 package sinigang mix
1 kilo pork; cut in 1 1/2 inches chunks (liempo, kasim, or ribs)
1 onion; sliced
4 tomatoes; sliced
1 radish (labanos); sliced
5 string beans(sitaw), cut in 2” length
1/2 cup kangkong leaves (river spinach)
4 pieces gabi (taro); peeled and cut in halve
2 whole siling haba (long green pepper)
Soy sauce

Cooking Instructions:

Boil the tamarind seeds, mash, and drain the juice. Set aside.
In a saucepan or stock pot, boil pork until tender. Add onion, tomato, and tamarind juice. Add gabi until tender and thickens the soup. Simmer, then add radish and string beans. When tender, add kangkong leaves. Season with fish sauce according to taste.
Serve or side with fish sauce and lemon (or calamansi) juice or soy sauce with lemon (or calamansi) juice whichever is your preference.