Sinigang is a sour soup native to the Philippines. This is loved by Filipinos. This recipe uses pork as the main ingredient.I prefer to use either pork belly or buto-buto when cooking sinigang because this part is more tasty. These are either pork neck bones, chopped spare ribs, and chopped baby back ribs. Pork shoulder and ham can also be used when cooking sinigang.
Sinigang recipes don’t even need sampaloc or tamarind to make it sour. There are quite a number of ingredients – kamias, tomatoes, and yes, green mangoes – that can lend its sourness to the broth, too, and make it lip- incredibly delicious.
There are many ways to make a pork sinigang recipe delicious, but we have to admit that this basic sinigang recipe will always be a well-loved version.
I grew-up eating pork sinigang at least twice a week with a saucer of fish sauce and crushed siling labuyo on the side as my dipping sauce. During rainy days, I enjoy my sinigang.
Pork Sinigang is delicious and easy to prepare.
Ingredients
- 2 lbs pork belly or buto-buto
- 1 bunch spinach or kang-kong
- 3 tablespoons fish sauce
- 12 pieces string beans (sitaw), cut in 3 inch length
- 3 pieces tomato quartered
- 3 pieces chili or banana pepper
- 2 tablespoons cooking oil
- 2 quarts water
- 1 piece onion sliced
- 3 pieces taro gabi, quartered
- 1 pack sinigang mix good for 1.5 liters water
LET’S GET COOKING
- FIRST. Begin by washing pork spareribs in cold running water. Then, submerge in a medium pot with a liter of water. Bring to a boil without covering the pot to allow the scum to float. Scums are impurities found in meat, so you have to be meticulous in removing it with a slotted spoon or spatula.
- SECOND. After the broth clears up, it’s time toss in your onions and tomatoes. Then, cover your pot to fully cook your meat. Use a fork to pierce the meat so you can tell if it’s already set and tender.
- THIRD. Then, add the sitaw, kangkong stalks and eggplant into the pot and cook until these turn dark green. This should take just about a couple of minutes.
- FOURTH. Add in your siling sigang, kangkong leaves and the Sinigang Mix. Stir and simmer. It should be done in about a minute.
- FIFTH. All done! Transfer your Sinigang to a serving bowl. This is a happy treat that warms, soothes and satisfies everyone in the family! If you deliberately prepared an extra sour Sinigang, make sure you have enough rice to go with that extra asim taste. Enjoy!
That’s how I prepare a PORK SINIGANG. Hope you like it. Savor ’till the last drop.
SavorDesires 