Pork Sinigang - Pinoy Food Recipe

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Pork Sinigang is my favorite dish. It is one of the most delicious Pinoy food dish here in the Philippines. It can be categorized as soup but can also be served as the main dish in the Filipino Families' table. Its sour with kick of a little bit salty taste of this Pinoy food dish makes it more appetizing to the entire meal of an individual. In the old cooking style, we use the tamarind to make the Pinoy food dish sour. But today, there are a lot of artificial souring powder that can be used instead. Here is one of the most common recipes for this Pinoy Food dish.

Ingredients:
3/4 kilo Pork, cut into chunks
3 tomatoes, sliced
2 onions, diced
5 cloves of garlic, minced
100 grams Kangkong (river spinach)
100 grams String beans
2 pieces horse radishes, sliced
3 pieces gabi (taro), pealed
2 pieces sili pag sigang (green finger pepper)
200 grams sampalok (tamarind)
3 tablespoons of patis (fish sauce)
1 liter of rice wash or water

Cooking Procedure:
Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
Serve piping hot.

Cooking Tips:
Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.

To get more Pinoy Food Recipes, subscribe to Pinoy Food Blog. I would also like to suggest Lechon Paksiw in your recipe lists as one of fantastic Pinoy Foods made by Filipinos.

Recipe by: Filipino Food Recipes
Photo by: The Philippine Island

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