Filipino Recipes: Mouthwatering Pork Sinigang
Pork sinigang, which is also called sinigang na baboy, is a soup dish popular for its sour taste. Although the most is the pork sinigang recipe, some use chicken, shrimp, and sometimes fish as the main ingredient of their sinigang. Ideally, the bony pork liempo cut thickly is good for this dish, but any bony part of the meat such as spare ribs, baby back ribs, or neck bone will do (although others prefer the pork kasim and pigue part).
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To achieve the authentic sour taste of the pork sinigang, use sampaloc or tamarind fruit as your souring agent. If you don’t have that in your kitchen, you may use kamias, guava, santol, green mango, or pineapple. But if you want the less hassle way of souring your dish, you can easily buy a sinigang mix at your neighbor’s sari-sari store.
Simple Pork Sinigang Recipe
Contrary to what other people think, cooking pork sinigang is actually very easy. First, saute the chopped onion, then add the pork, followed by fish sauce. Continue stirring until the pork turns light brown in color.
For your liquid to be more flavorful, it’s recommended to use half water and half beef broth. Pour it into the cooking pot and let it boil before adding the tomato and taro. The former will help your soup be thicker while the latter takes longer to cook.
For this particular pork sinigang recipe, a sinigang mix will be used to save time. You can trust that it almost tastes the same with the real one. Remember, add the mix only when the meat is tender enough. If you love spicy foods, this is the time to add chili. Add the veggies toward the end of your cooking to avoid overcooking. If you are planning to add spinach, make sure you add it last.
It’s best served during cold and rainy days with a fish sauce as your condiment.
Now it’s time for you to cook your own sinigang! Just follow the instructions in the easy-to-follow pork sinigang recipe below.
- 2 lbs pork belly (or buto-buto)
- 1 bunch spinach (or kang-kong)
- 3 tbsp fish sauce
- 1 bunch string beans (sitaw), cut in 2-inch length
- 2 pieces medium-size tomato, quartered
- 3 pieces chili (or banana pepper)
- 1 tbsp cooking oil
- 2 liters water
- 1 large onion, sliced
- 2 pieces taro (gabi), quartered
- 1 pack sinigang mix (good for 2 liters water)
- Heat the pot and put in the cooking oil.
- Sauté the onion until its layers separate from each other.
- Add the pork belly and cook until outer part turns light brown.
- Put-in the fish sauce and mix with the ingredients.
- Pour the water and bring to a boil.
- Add the taro and tomatoes then simmer for 40 minutes or until pork is tender.
- Put in the sinigang mix and chili.
- Add the string beans (and other vegetables, if there are any) and simmer for 5 to 8 minutes.
- Put in the spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in the pot.
- Serve hot. Share and enjoy!