Pork Sinigang Recipe

PORK SINIGANG

Sinigang is a Filipino soup or stew characterized by its sour and savory flavor most often associated with tamarind (sampalok). It is one of the popular viands in Philippine cuisine.

Sinigang is traditionally tamarind based. Other versions of the dish derive their sourness
from ingredients such as guava, calamansi, bilimbi, or unripe mango.

Seasoning powder or bouillon cubes based on tamarind is also used in place of natural fruits.

Meat in sinigang (e.g., fish, pork, beef, shrimp, or chicken) is often stewed with tamarinds, tomatoes, ginger, and onions. Other vegetables commonly used in the making of sinigang include okra, taro corms (gabi), daikon (labanos), water spinach (kangkong), yardlong beans (sitaw) and eggplant (talong). Most Filipinos like to cook sinigang with green finger pepper in order to enhance the taste while adding a little spice to the dish.

Reference: http://en.wikipedia.org/wiki/Sinigang

Ingredients:

• 1 kg pork (liempo), cut into chunk cubes
• 12 pcs tamarind (or 1-1/2 small pack of Knorr Sinigang Mix w/ gabi)
• 3 medium onion, quartered
• 3 medium-sized taro roots, cut into quarters
• 5 medium tomatoes, quartered
• 2 pcs horse radish, sliced
• 1 bundle stringbeans(sitaw), cut into 2 inches long
• 1 bundle water spinach(kangkong), cut into 2 inches long
• 2 pcs medium eggplant, cut diagonally
• 3 pcs Okra, cut into 3-parts diagonally
• 2 pcs long green pepper(siling haba)
• 1-1/2 liters of water
• Fish sauce to taste

How To Cook:

1. Boil the tamarind until it's soft. Pound and let all the juices strain...then set it aside. (if you are using Knorr Sinigang Mix w/ gabi skip this step). 
2. In a casserole,put the water and  bring pork to a boil cover for 3-5minutes, then remove scum from the broth. 
3. Add tomatoes, taro,  onion and tamarind juice (or Knorr sinigang mix w/ gabi) lower fire and simmer until pork is tender. 
4. Add the radish, okra, eggplant, long green pepper and stringbeans  (add water if necessary) and let it cook for 10 minutes.
5. Add the water spinach (kangkong) and season with fish sauce or salt to taste,  let it cook for another 3 minutes , turn-off the fire and let it cover for 2 minutes and its ready to serve.

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