Pork Sinigang

Name: Pork Sinigang
Total time: 5400 s
Yield: 2-4 person
Cuisine: American
Ingredients: 1 lb pork (you can use pork ribs, pork butt or pork belly) rub salt and wash. I typically like to soak my pork with vinegar and salt for at least 30mins then I wash again, set aside; 3-4 cups stock or water. When I was younger whenever we cook Sinigang. We cook rice first. We wash the rice 3x before cooking. The 2nd, we wash the rice. we set aside that liquid and use that; 1-2 pcs diced tomato Roma. You can use cherry tomatoes if you like; 1 pc bay leaf; 1/4 tsp oregano (optional); 3 cloves crushed garlic; 1 tbsp oil; 1/4 cup sweet onion; 1 sachet Sinigang mix (you can get from Asian store. At home we use fresh young tamarind for the sour taste); Veggies of your choice you can just use 1 or 2 kinds of the following (Okra, Kang-kong, ice berg, string beans, daikon, mustard leaves etc); 2 tbsp fish sauce or you can just use salt and pepper, I know some people don’t like Fish Sauce; 1 tbsp ginger crushed or julienne whichever is easier for you

Paulette Marie @AtlasRedKitchen

San Fernando City, Central Luzon, Philippines

Comfort food

Paulette Marie @AtlasRedKitchen

San Fernando City, Central Luzon, Philippines

Comfort food

Saved

Ingredients

1 hour 30 minutes

2-4 person

1 lbpork (you can use pork ribs, pork butt or pork belly) rub salt and wash. I typically like to soak my pork with vinegar and salt for at least 30mins then I wash again, set aside
3-4 cupsstock or water. When I was younger whenever we cook Sinigang. We cook rice first. We wash the rice 3x before cooking. The 2nd, we wash the rice. we set aside that liquid and use that
1-2 pcsdiced tomato Roma. You can use cherry tomatoes if you like
1 pcbay leaf
1/4 tsporegano (optional)
3 clovescrushed garlic
1 tbspoil
1/4 cupsweet onion
1 sachetSinigang mix (you can get from Asian store. At home we use fresh young tamarind for the sour taste)
Veggies of your choice you can just use 1 or 2 kinds of the following (Okra, Kang-kong, ice berg, string beans, daikon, mustard leaves etc)
2 tbspfish sauce or you can just use salt and pepper, I know some people don’t like Fish Sauce
1 tbspginger crushed or julienne whichever is easier for you

Saved

Steps

1 hour 30 minutes

1

Prep: Wash, cut everything and set aside. I have cutting boards for meat, for my veggies and for my fruits and I do not interchange it.
2

Heat oil and sauté, ginger first then add garlic, onion. I like adding bay leaf and oregano while I sauté for more flavor and a little salt.
3

Saute well
4

Add your choice of meat (in my sample photo I used pork ribs and asked the butcher to cut it for me about 2x2 but again however you like your meat) add first sauce, tomatoes. Saute well.
5

Add your stock or water. 3-4 cups will depend on how wide or narrow your pot is. I would pour just enough to cover all the meat in liquid. And the SINIGANG mix (original tamarind is the usual choice, if you like your soup a little thick you can add sinigang mix with gabi)
6

Let it boil. When it reaches boiling point. Cover your pot with lid and Let it simmer until meat is tender. I would usually let it simmer 45mins.
7

When your meat is tender add veggies.
8

Do not over cook your veggies. Add the hard veggies and the leafy veggies soon as you put it in the pot you can turn of the stove because you want the crunch in your leafy veggies and not soggy
9

Serve with rice and we usually have fish sauce and kalamansi (this is a small citrus fruit) her we use lemon and fish sauce.
10

Some people just boil the meat, ginger, onion, no garlic, bay leaf, tomatoes, fish sauce let it simmer until meat is tender then add SINIGANG mix. Finally add veggies. do not over cook your leafy veggies.