Sinigang, a delectable dish with a sour soup, is perfect for any time and any day, but it is especially fitting for the cooling months. Its sourness can be adjusted based on the amount of souring agents you add into the soup. Even the flavor profile could change based on what main ingredient you use as it can vary from pork and beef to seafood.
The succulent pork, softened from having boiled alongside the other ingredients, melts in your mouth with every bite. It bounces with the slightest pressure, and can easily be cut into smaller pieces with the edge of your spoon, making it even more enticing to enjoy.
Pork Sinigang
Ingredients
- 1 kg. pork
- Water, for boiling
- 8 cups water
- Pork bones, blanched
- 2 pcs. onion
- 3 pcs. tomato
- 2 pcs. fresh taro
- 1 pc. radish (labanos)
- 1 bunch lady's finger (okra)
- 2 pcs. eggplant
- 1 bunch long beans (sitaw)
- 4 cups fresh tamarind (sampaloc)
- 2 bunch water spinach (kangkong)
- Season with fish sauce
Instructions
- In a pot, heat the water and put the pork in. Let it simmer. After letting it cook for a while, drain the water and rinse the pork. Once the pork has been rinsed, add it back into the pot with a fresh batch of lukewarm water.
- While leaving the pork to start boiling, prepare the aromatics. Add the onions, tomatoes, and gabi (otherwise known as taro). Season with salt. Cover and let it simmer until the pork becomes tender.
- As it is left to simmer, prepare the other vegetables. Cut the gabi, radish, okra, eggplant, and sitaw (otherwise known as long beans).
- Check on the soup and skim off the scum. Let it simmer for 30 to 45 minutes until the pork becomes tender.
- Once the pork can easily be pierced by a fork, add the radishes and gabi. Add the sampaloc (otherwise known as tamarind) and let it boil until it becomes soft. Once it has become soft, mash them and transfer them into a bowl. Leave it to cook for a few more minutes until the gabi becomes tender. The overcooked gabi can be mashed and added back into the soup.
- Leave it to continue boiling. Add a spoonful of broth into the bowl of sampaloc. Continue to mash the tamarind, then add the pulp back into the pot when the rest of the vegetables have softened.
- Once the second batch of taro has softened, add the eggplant, okra, long beans, and green chilies. Mix everything together and let it cook. Add the kangkong leaves last. Season with patis. Cover and leave it to cook.
With a flavorsome and tender pork, crisp vegetables, and mouth-watering sour soup that seeps into the freshly cooked rice—this Pork Sinigang is a delicious dish that will warm you from the inside. Indulge in the hot soup that carries the essence of all its ingredients, and dance to the tune of the souring agent you have used.
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