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home > recipes > meat > pork sinigang
1/2 kilo pork belly/liempo or ribs, cut into serving pieces 1 medium sized onion, quartered 1 medium sized ripe tomato, diced 1 tamarind boullion or 1tsp tamarind powder mix (Sinigang sa sampaloc mix) 1 bundle kangkong/water spinach, cut into 1-1/2" length 1 bundle sitaw/string beans, cut into 1-1/2" length 1 labanos/white radish, sliced 2 pcs green finger chili/sili pang sigang 2 tsp patis/fish sauce (or salt) 1 liter of water salt to taste Wash meat carefully. Put pork in casserole, add water, onion, tomato, fish sauce. Let it boil. Simmer pork until tender, then add radish, cook for 5 minutes, then add string beans. Simmer for another 5 minutes and add kangkong, finger chili, and tamarind powder. Add salt to taste. Turn off heat when kangkong stems are cooked. Tips: Serve this with fish sauce and cut green finger chili from the sinigang You may use fresh unripe tamarind. wash around 10 pcs of the tamarind and let it boil with the pork. when the tamarind is soft enough to mash, remove from the broth and mash, pour some of the broth and strain. throw away the shell, seeds and pulp. When using fish, you may saute garlic, onions, tomato, miso (fermented soy bean paste) and the fish before adding the vegetables. replace the kangkong and sitaw with mustard leaves. If you're using shrimp or prawns, put the shellfish at the same time with the kangkong leaves since shrimp and prawns cook very fast. you may also add shrimp boullion cubes for extra flavor. For crabs, put it in the same time as the radish. it is advisable to cut the crab in half to cook faster and for the tamarind flavor to penetrate the crab meat.

Pork Sinigang


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keyword: sinigang
ethnicity: filipino
recipes for meat
recipes by philpot
Email Address:
(posted July 21, 2009)

1/2 kilo
pork belly/liempo or ribs, cut into serving pieces
1 medium sized
onion, quartered
1 medium sized
ripe tomato, diced
1
tamarind boullion or 1tsp tamarind powder mix (Sinigang sa sampaloc mix)
1 bundle kangkong/water
spinach, cut into 1-1/2" length
1 bundle sitaw/string
beans, cut into 1-1/2" length
1 labanos/white
radish, sliced
2 pcs
green finger chili/sili pang sigang
2 tsp
patis/fish sauce (or salt)
1
liter of water
salt to taste

Wash meat carefully.

Put
pork in casserole, add water, onion, tomato,
fish sauce. Let it boil.

Simmer pork until tender, then add radish, cook for 5 minutes, then add string beans.

Simmer for another 5 minutes and add kangkong, finger chili, and tamarind powder.

Add
salt to taste.

Turn
off heat when kangkong stems are cooked.

Tips:

Serve this with
fish sauce and cut green finger chili from the sinigang

You may use fresh unripe
tamarind. wash around 10 pcs of the tamarind and let it boil with the pork. when the tamarind is soft enough to mash, remove from the broth and mash, pour some of the broth and strain. throw away the shell, seeds and pulp.

When using
fish, you may saute garlic, onions, tomato, miso (fermented soy bean paste) and the fish before adding the vegetables. replace the kangkong and sitaw with mustard leaves.

If you're using
shrimp or prawns, put the shellfish at the same time with the kangkong leaves since shrimp and prawns cook very fast. you may also add shrimp boullion cubes for extra flavor.

For crabs, put it in the same time as the
radish. it is advisable to cut the crab in half to cook faster and for the tamarind flavor to penetrate the crab meat.


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