Ingredients
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2 lbs pork bellyor buto-buto
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1 bunch spinachor kang-kong
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3 tbsp fish sauce
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1 bunch string beans(sitaw), cut in 2 inch length
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2 pieces medium sized tomatoquartered
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3 pieces chilior banana pepper
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1 tbsp cooking oil
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2 l Water
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1 large onionsliced
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2 pieces taro(gabi), quartered
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1 pack sinigang mixgood for 2 liters water
Directions
Pork sinigang has got to be one of the most popular comfort foods in the Philippines. This recipe is boiled pork in a sour broth usually with fresh tamarind. There are other things you can use as a souring agent such as kamias, fresh mango, or ripe guava (bayabas) and don’t forget the calamansi, especially when fish is used for this dish. It is one of the most popular substitutes when it comes to tamarind. Most Filipinos like to cook sinigang with green finger pepper in order to enhance the taste while adding a little spice to the dish.
This particular soup dish uses pork as the main ingredient, though beef, shrimp, fish, and even chicken (this is known as sinampalukang manok) can be used. The bony parts of the pig known as “buto-buto” are usually preferred for this dish. These parts can be either the neck bone, chopped spare ribs, chopped baby back ribs or pork belly. Sometimes pork kasim and pigue (pork ham) are also used.
How to Make Pork in Tamarind Soup:
- Heat the pot and put-in the cooking oil.
- Sauté the onion until its layers separate from each other.
- Add the pork belly and cook until the outer part turns light brown.
- Put in the fish sauce and mix with the ingredients.
- Pour in the water and bring to a boil.
- Add the taro and tomatoes then simmer for 40 minutes or until the pork is tender.
- Put in the sinigang mix and chili.
- Add the string beans (and other vegetables if using them) and simmer for 5 to 8 minutes.
- Put in the spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in the pot.
- Serve hot. Share and enjoy!
