Pork Sinigang is tamarind based. It is cooked with pork and a variety of local vegetables. The soup is sour in taste but delicious and healthy. Just make sure the cut of pork is lean and has as little fat as possible to make it healthy. It is usually served as a daily lunch and is one of the oldest and most favorite of all Filipino dishes. Sinigang is also perfect for rainy days and cool seasons due to being a sour soup. Imagine sipping a hot bowl of sinigang soup at lunch while listening to a rain dropping on your roof. This dish can be incredibly perfect if you pair it with a spicy soy sauce dip on the side.
You may also want to try sinigang with langka (KBL).
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[btn color=”orange” target=””]Ingredients:[/btn]
- 3/4 kg pork cut into cubes
- 1/2 bundle string beans or sitaw ( optional)
- 2 small tomatoes, sliced
- 1 bundle spinach or kangkong
- 3/4 tbsp. fish sauce
- 2 pieces sili pangsigang
- 3 small gabi or taro, cut into bite-sizes
- 2 small radishes (labanos), thinly sliced
- 2 small egg plant sliced (optional)
- 1 liter water ( amount is optional)
- 1 pack tamarind soup base ( to taste)
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- Servings: 4
- Time: 50 minutes
- Level: Easy
- Cuisine:Filipino
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Recipe Rating:
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[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- Boil water in a big pot. Add onions, tomatoes, a dash of salt, and put in pork meat. Simmer over low heat for at least 45 minutes or until meat is tender.
- When pork is tender, add gabi (taro) and simmer for few minutes until gabi is half cooked.
- Place in siling pang sigang, string beans, eggplant, radish etc. Season with fish sauce. Simmer for about 10 minutes or until the vegetables become tender.
- When gabi is half cooked, add tamarind soup base according to taste.
- Lastly, add spinach and Kangkong. Let kangkong soaked and cooked. Turn off heat.
- Serve hot with steamed rice and fish sauce on the side. Enjoy!
