PORK SINIGANG

PORK SINIGANG

Pork Sinigang

PORK SINIGANG –  is one of the most popular native dish in the Philippines. This particular soup dish uses pork (pork neck bone, chopped spare ribs, chopped baby back ribs, and pork belly) as the main ingredient though beef, shrimp, fish, and even chicken can be used. The most common used as souring agent is the tamarind fruit. Vegetables such as string beans, radish, taro, eggplant can be added to this dish.

NUMBER OF SERVINGS: 2-4

SOUR PORK SOUP INGREDIENTS:

• 1/2 kilo pork belly (or buto-buto,pork neck bone, chopped spare ribs, chopped baby back ribs)
• 1 swamp cabbage (or kang-kong)
• 1  tablespoon fish sauce
• 1 bunch string beans (sitaw), cut in 2 inch length
• 3 pieces small sized tomato, quartered
• 1 onion chopped
• 1/4 teaspoon msg
• 1/4 teaspoon peppercorn
• 1/2 tablespoon salt
• 2 tablespoon tamarind powder
• 5 cups of water
• 1 Small radish cut diagonally
• 4 pieces. okra cut in two parts
• 1 eggplant cut diagonally
• 1  pieces taro (gabi), quartered
• 1 pork broth cube
• 3 pieces. chili finger

PROCEDURES:

1. In a casserole put water, add the pork meat, tomatoes, fish sauce, salt, msg, pepper corn, pork broth cubes, onions and taro,  bring to boil(high heat) for 30-45 minutes or until pork is tender.

2. Add the tamarind powder, chili finger then add the string beans, radish, eggplant, okra.

3. Simmer for 3 minutes until vegetables partly cooked.

4. Add the swamp cabbage then boiled.

5. Serve hot.