Tuesday, May 21, 2019

Pork Sinigang ( Pork Sour Stew)



Sinigang or pork sour soup is one of the most popular dishes in the Philippines. My mom used to cook it with fresh unripe tamarind, boiled in little bit of water and squeeze the pulp then strain to get the sour juice. But nowadays, people make sinigang using powdered sinigang mix, making it easier to prepare. Pork can be substituted with beef, chicken or shrimp. If you are living in another country where Filipino vegetables are not available, any vegetable like carrots, cabbage, spinach, kale or lemon as souring ingredients can be substituted. Sinigang is eaten with boiled white rice and fish sauce with calamansi or lemon juice. One of the secrets of cooking a delicious sour soup is to include the bones. Remember cooking is an art, you can either change the vegetables or tweak it according to your preference. The soup is eaten together with boiled white rice.


Ingredients:
  • 2 lbs. pork belly (or bone-in pork chop or pork ribs)
  • 1 bunch kangkong leaves (water spinach)
  • 3 tbsp fish sauce
  • 1 bunch chinese long beans or green beans, cut in 2-inch length
  • 2 pieces medium sized tomato quartered
  • 3 pieces chili (or banana pepper)
  • 2 liters water
  • 1 large onion quartered
  • 2 pieces taro root (gabi), quartered
  • 1 pack sinigang mix
  • salt and pepper to taste
Directions:
1.     Cut pork into 2 inch pieces and wash.
2.     In a pot combine pork and enough water to cover. Bring to a boil, skimming off scum that accumulates on top.
3.     Once broth clears, add tomatoes, onions, salt, and fish sauce.
4.     Lower heat and simmer for about 1 hour or until meat is tender, add more water to cover the pork.
5.     Once the pork is tender, add half of the sinigang mix and taro, then simmer for 20 minutes or until taro is cooked
6.     Put-in the rest of the vegetables and chili, and simmer until all the vegetables are half cooked.
7.     Add more sinigang mix, salt and pepper according to your taste.
8.     Put-in the water spinach, mix well, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in the pot.

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