Pork Sinigang
Pork sinigang is a popular Filipino dish that consists of pork (usually belly or ribs) simmered in a sour broth, typically made from tamarind (the traditional souring agent) or sometimes other sour fruits like kamias or green mango. It’s known for its tangy, savory, and slightly salty flavor.
Ingredients
- 1 kg pork liempo pork belly or pork ribs, cut into serving pieces
- 3 medium kamatis tomatoes, quartered
- 1 thumb-sized piece of luya ginger, sliced thinly
- 2 pieces siling pangsigang green chili
- 1 medium sibuyas onion, quartered
- 1 tablespoon patis fish sauce, or to taste
- 1 packet sinigang mix tamarind soup base
- 6 cups water
- 2 medium gabi taro, peeled and quartered (optional)
- 1 bunch kangkong water spinach, leaves separated from stems
- 1 bunch sitaw string beans, cut into 2-inch pieces
- 5-6 pieces okra trimmed
- Salt and pepper to taste
Instructions
- Sauté the aromatics – Heat oil in a pot over medium heat. Sauté onions and tomatoes until soft, then add ginger and cook until aromatic.
- Cook the pork – Add the pork pieces and cook until lightly browned. Pour in the fish sauce and stir well.
- Simmer - Once the pork has rendered juices, pour in the water and bring to a boil. Lower the heat and let the pork simmer for about 45-60 minutes until tender.
- Season – Add the sinigang mix. Stir well and let it simmer for another 5 minutes.
- Add root vegetables – If using gabi, add it at this stage and cook until soft, about 10 minutes.
- Add other vegetables – Add sitaw, okra, and cook for another 3-5 minutes until tender.
- Finish with greens – Add kangkong leaves, stir, and let it cook for another minute.
- Adjust seasoning – Taste and add salt and pepper if needed.
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