Gastronomic Pork Sinigang
If there is one dish that would rival the popularity of Adobo, that would be the Sinigang. Sinigang is a famous soup dish with a sour and flavorful taste. Did you know that Filipinos’ love for sour food started long time ago? Way back when we didn’t have refrigerators to store our food, we used vinegar as a natural preservative and have grown accustomed and fond of sour foods ever since.
The sour taste usually comes from the addition of tamarind but there are also other options in achieving its trademark sour taste. Other ways include the addition of kamias or bilimbi fruit, guava, tomatoes, or the convenient Sinigang mix sold in the sari sari stores and supermarkets.
Like the Adobo, Sinigang can be cooked using different meats such as chicken, pork, beef, and fish. In this recipe, we will make the classic Pork Sinigang with vegetables such as white radish, okra, string beans, and siling haba or green finger pepper. Check out the rest of the recipe and let me know what you think!
- 1 kilo pork (either ribs or shoulder cut), cut in 1 1/2 inches cubes
- 3 tomatoes
- 1/2 medium red onion
- 1 liter of water
- 1 pack Knorr Sinigang mix
- ½ cup sitaw (string beans) cut into 2″ long
- ½ cup okra (lady fingers), cut into half
- 1/2 cup kangkong (river spinach)
- 1 labanos (white radish), sliced
- 2 pcs sili haba (green finger pepper)
- 2 tbsp. fish sauce
Pour water into a stock pot. Add pork, tomatoes and onion and bring to a boil or until pork is tender.
Add the horseradish and simmer for 10 minutes.
Add the string beans, kangkong and sili panigang and simmer for another 3-5 minutes.
Add the Knorr Sinigang mix and fish sauce, simmer for 2 minutes.
Serve it hot with rice and that’s it! Enjoy Pork Sinigang!
Tita Kathy’s tip:
If you cannot find a Knorr sinigang mix in your local grocery stores, replace it with the tamarind seeds, 10 pieces would do. Just boil the tamarind seeds until soft then mash it. Drain the extract and add it to the dish along with your tomatoes and onion. Until next time!