Sinigang is a sour soup native to the Philippines. This recipe uses pork as the main ingredient. Other proteins and seafood can also be used. Beef, shrimp, fish are commonly used to cook sinigang.
Ingredients:
1 kg pork belly (or pork ribs), cut into cubes
1 pc onion, chopped
1 pc radish (labanos), cut into thin diagonal pieces
2 pcs taro (gabi), cut into halves
3 pcs tomatoes, cut into quarters
2 cups kangkong, leaves and stalks
3 pcs green chili (siling haba)
3 tbsp fish sauce
15 pcs tamarind (sampalok pods), or sampalok paste/powder
4 cups water
salt and pepper, to taste
2 tbsp cooking oil
Cooking Procedures:
Fill a cooking pot with water, Add-in the tamarind pods and bring to a boil. Simmer until tender and skin begin to burst.
Transfer to another plate and mash the tamarind with a fork or any other hard object.
Pour-in the tamarind liquid in another bowl while using a strainer. Repeat this process until all of the juice of the tamarind is extracted. Set aside.
In a cooking pot, pour-in and heat the cooking oil in low to medium heat.
Add-in the chopped onions. Saute for 2 to 3 minutes or until aromatic and tender.
Add-in the pork belly cubes, and fish sauce. Cook for 5 minutes or until lightly browned.
Pour-in the water and let it boil. Let it simmer for 15 to 20 minutes in medium heat.
Add-in the tomato wedges and sliced taros. Simmer for another 20 to 30 minutes or until the pork belly is tender.
Add-in the tamarind juice and season with salt and pepper as needed. Mix until well-incorporated.
Add-in the radish. Cook for 3 minutes.
Add-in the green chili, and kangkong stalks. Cook for another 3 to 5 minutes.
Add-in the kangkong leaves. Cover the pot and turn off the heat. Let it cook in residual heat for about 3 - 5 minutes.
Transfer to a serving bowl. Prepare fish sauce as needed.
Pakabusog ka!
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