Pork Sinigang

Pork Sinigang
  • 10 tamarind fruit or 1 package sinigang mix
  • 1 kilo pork belly; (liempo, cut in 1½ inches chunks)
  • 1 onion (sliced)
  • 4 tomatoes (sliced)
  • 1 radish (labanos, sliced)
  • 5 string beans (sitaw, cut in 2” length)
  • 5 pcs okra (cut in half)
  • ½ cup kangkong leaves (river spinach, trimmed)
  • 4 pieces gabi (taro, peeled and quartered)
  • 2 whole siling haba (finger chillies)
  • Salt and pepper to taste
  • Dipping Sauce
  • Fish Sauce (Patis)
  • Calamansi Juice (lemon, freshly squeezed)
  • Bird’s eye chillies (sliced)
  1. Place the tamarind fruits in a clean sauce pan and add one cup of water. Boil until tender, then remove from heat. Mash the fruits and drain the juice. Set aside.
  2. In a stock pot, place pork and cover with 5 cups of water. Boil until pork is tender.
  3. Add onion, tomato, and gabi. Boil until gabi is fork tender. Remove the gabi from the broth and mash it with fork. Add it back to the broth, simmer until the broth thickens.
  4. Add in the radish and string beans. When tender, add the okra and tamarind juice. Simmer for 1 minute. Add kangkong leaves and siling haba. Simmer for one minute and remove from heat.
  5. Season sinigang with salt and pepper and adjust according to your taste.
  6. For the dipping sauce, simply mix together the fish sauce, calamansi juice and sliced chillies.
  7. Serve sinigang with the dipping sauce and fresh steamed rice.


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