Sinigang is a popular Filipino recipe which is traditionally tamarind base. Its sourness and flavor made it one of the favorite recipe of Filipinos. Today, I decided to share a recipe that has been prepared in my family for as long as I can remember.
Sinigang is basically made of meat, ( you can opt for pork, beef, chicken, shrimp,even fish), tamarind, tomatoes, onions, and some vegetables. I consider it one of the most indigenous dishes in the Philippine cuisine. There is something so appetizing about the sourness of the tamarind that is infused not only in the soup base, but also on the meat itself.
The recipe I am going to share with you today is pork Sinigang, I personally favor using pork as the main ingredient for this dish.
- 500 grams pork belly, sliced into medium cubes
- 1 bunch of spinach ( kangkong in tagalog)
- 1 bunch of string beans, cut into smaller strips
- 1 medium size eggplant, sliced
- 1 medium sized gabi or taro cut into cubes
- 1 tomato, sliced
- 3 green chili (banana pepper)
- 1 onion, sliced
- 1 pack of sinigang mix
- 3 tbsp of cooking oil
- 2 tbsp oyster sauce (or fish sauce if you prefer)
- 2 liters of water
- Heat the pot and put the cooking oil
- Saute the onion until fragrant and the layers separate
- Put the sliced pork and cook in low heat until the outer part of the meat becomes medium brown. This will take approximately 10 minutes
- Put the oyster sauce cook for another 1 minute
- Mix the eggplant, string beans, taro and tomato. Cover the lid and cook in low heat until the vegetables are soft
- Pour the water and the chili and bring to boil
- Put the pork sinigang mix and simmer for about 30 minutes until the pork is really soft
- Put the spinach, cook for about 5 minutes more
- Serve with rice. Enjoy your pork sinigang!
Go and try this pork sinigang recipe. Leave me a comment and tell me how your dish turned up. 🙂