Pork Sinigang

by jojo4239

Prep time: 0:30 Overall time: 1:30

Servings:

INGREDIENTS

2.2 lbs pork belly ("liempo" in Filipino)or ribs, cut into 1.5" cubes or 2-3" long for the individual ribs.

1 large onion, coursely chopped

4-5 medium Roma tomatoes, coursely chopped

4-5 Taro roots (try to get the smaller ones since these are a bit sweet and less fibrous), peeled and cut into approx. 2" cubes/chunks ( try to peel and cut these dry as they are slippery when wet), rinse

1 bunch (size of "O" formed by your thumb and forefinger)- string beans or snake beans (available in Oriental store), cut into 2.5" long pieces, rinse

1 white radish or Daikon, peeled and cut cross-sectionally about 1/4" thick

1 medium eggplant (common supermarket type), cut into three section across its length and cut each section into 6-8 portions (like a pizza), try to cut this immediately before adding to the pot to avoid dark discoloration

1 bunch (see string beans) kangkong leaves and stem (available in oriental store), bottom quarter of stems cut and discarded ( tough and fibrous) and the rest cut into 3" long pieces. You can use spinach if you want green leaves kangkong is not available but the effect/taste won't be the same

2-3 large chili peppers ( Hungarian if you do not want it spicy or Cubanelle if mild or Serrano if spicy)

3-5 Okras, cut in half cross-wise (optional)

1 pack Tamarind soup base - available in oriental stores

Fish sauce and salt to taste

INSTRUCTIONS

Combine the pork, onion and tomatoes in a large pot and add water enough to cover. When boiling turn down the heat to slow simmer. You may add a teaspoon of sugar to lessen the "bite" or tanginess of the tomato. Simmer for about 45 minutes or until the meat is tender.

Add the taro cubes and bring to boil for about ten minutes. Add the string beans and boil for about 5 minutes. You may add the okra together with the string beans if using it. Add the daikon and let boil for another 5 minutes. You may now add the tamarind soup base powder and dissolve by gentle stirring. You may use more if you want it more sour. Put some fish sauce (if you want this to be more authentic) or salt to taste. Add the eggplant and chili peppers and let boil for another 5 minutes then add the kangkong or spinach leaves and cook until this is cooked. Adjust salt as desired. Served with steamed/boiled Jasmine rice.

Filipinos typically eat this by adding some soup into the rice and adding some fish sauce to taste and eating the meat and vegetables like main course together with the rice. Soup is sipped on the side.

CHEF COMMENTS

This is a traditional Filipino recipe which is usually served as main dish and occasionally as soup. The beauty of this recipe is you can experiment and use different kinds of vegetables but the the use tamarind (or powdered tamarind soup base in the US) is essential although some select variations (depending on the type of meat used) use guava (with milkfish) or green/unripe mangoes.

* liempo in Filipino
** Peel and cut the Taro root dry as they are slippery when wet
*** Try to cut this immediately before adding to the pot to avoid dark discoloration
**** You can use spinach if you want green leaves kangkong is not available but the effect/taste won't be the same

Tagged: filipino, sinigang add tags

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