Pork Sinigang (Pork In Tamarind Broth)
Pork sinigang is my favorite filipino dish because not only it is delicious but it is also easy to cook.
Ingredients
- 1 kilo Pork Belly 2 lbs / pork liempo / cut into big chunks or cubes
- 3 pcs Tomatoes medium size / quartered
- 2 pcs Red Onion large size / quartered
- 5 pcs Taro Roots gabi root (filipino term) / medium size / cut into cubes
- 8 pcs Green Chili Peppers or more
- 2 packs Sinigang Mix large pack / 2 liter pack
- ½ kilo Okra
- 4 cups Water Spinach kangkong leaves (filipino term)
- 1 bunch String Beans sitaw (filipino term)
- Fish Sauce patis (filipino term) / to taste
Instructions
- Wash the pork thoroughly and put it in a big pot, fill it with 2 quarts water, bring to a boil in a high heat.
- Skim the scum (dirty froth) that might float on top just before it boils, watch it because if you miss that moment, it’ll disintegrate and it will end up floating in your soup like “cobwebs”… not good.
- After skimming the scum off add in the gabis (taro roots), tomatoes and onion and half the amount of green chili that you’re using.
- Season with patis (fish sauce).
- Bring to a boil again then lower heat to “gentle boil” or simmer.
- If you have a pressure cooker, use it to shorten cooking time.
- When meat is a little tender, add one large packet of sinigang mix, then boil some more until the meat is fork-tender.
- Add the okra and the rest of the green chili peppers.
- Cook for five minutes, then add in the kangkong leaves, and the last packet of sinigang mix, don’t add it all at once, have a taste again, add a little or the whole pack depending on how tart you want it.
- Bring to boil and cook for another five minutes more or depending on how you want your veggies, al dente or mushy.
- Taste it, adjust seasoning if necessary.
- Serve hot with steamed rice and unbuckle your belts.
Notes
1.) Typically sinigang uses buto-buto (the cut of meat with bones for making soup stocks), you may use that. Use less okra if you’re adding sitaw, we don’t like string beans so I don’t always add it. you may also add radish if you like, which I don’t so you won’t see any in this recipe.
2.) Don’t throw away the leftover soup, you can heat it next time, strain it and serve alongside your next meal. You can keep left-overs for 1 day, reheat to boiling before serving.
Tried this recipe?Let us know how it was!