Pork Sinigang (Sinigang na Baboy) Recipe

Pork Sinigang or "Sinigang na Baboy" or pork stew, it is sour and savory taste most often associated with tamarind (sampalok) popular in the Philippines and is related to the Malaysian dish "Singgang". 

In this particular soup dish, uses pork as the main ingredient. Though beef, shrimp, fish, and even chicken can be used. Bone parts of the pig known as “buto-buto” is usually preferred for this dish. These parts can be either of the following: pork neck bone, chopped spare ribs, chopped baby back ribs, and pork belly. Sometimes pork kasim and pigue (pork ham) are also used.

Pork Sinigang is also known as "Sinigang na Baboy"

There are several ways on how to cook pork sinigang, it depends on the ingredient availability like the sour based you will use and the veggies you will include. In the U.S. instead of tamarind fruit as the sour based, they use tamarind powder which is available in the Asian stores.

Pork Sinigang Recipe

Good for serving 6-8 persons

Prep time 15 mins

Cook time 30 mins

Total time 45 mins

Ingredients:

• 1-kilo Pork, cut into chunks
• 3 tomatoes, cut into 2 pieces
• 2 onions, cut into 2 pieces
• 100 grams river spinach (Kangkong)
• 100 grams String beans (optional)
• 6 pieces, medium size Okra (optional)
• 2 pieces horse-radish, sliced
• 3 pieces medium taro (gabi), peeled and cut into 2 to 3 pcs.
• 2 pieces green finger pepper (sili pang-sigang)
• 200 grams tamarind (sampalok)
• 3 tablespoons fish sauce
• 1.5 liter of rice wash or water
• 1 tsp. of salt

Cooking Instructions:

1. In a large pot, put the pork, onion, tomatoes, taro, tamarind and salt.
2. Add the rice wash or water, then let it boil in a high heat.
3. Once it is boiling, observe if the tamarind shell show cracks.
4. If they are cracks, removed the tamarind and put it to a bowl with one cup of soup (boiled water from the pot) then let it cool.
5. Peal off the shells and with a strainer, pour tamarind (including water) into another bowl. Gently massage the tamarind meat off the seeds, strain again.
6. Continue to simmer until the pork is tender.
7. Add horse radish and simmer for 5 minutes into medium heat
8. Then add the string beans, okra, sili (for spice-optional) and tamarind based. Let boil for 2 to 5 minutes.
9. Add fish sauce and salt to taste.
10. Put kangkong leaves. Let boil for another minute.
11. Serve hot.

Note:

• Bypass the instruction 3, 4 & 5 if you will use tamarind powder.
• You can add other veggies like eggplants and banana blossom.
• If kangkong is not available you can substitute pechay or pak choy and sweet potato leaves.

Author : phils

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