By Tish Whip Something Up
Pork Sinigang
10 steps
Prep:15minCook:1h
Pork Sinigang is a delicious and comforting Filipino soup known for its savory and tangy flavors. This popular dish features tender pork simmered in a flavorful broth infused with ripe tomatoes, assorted vegetables, and tamarind extract. The combination of ingredients creates a delightful balance of sourness and richness, making it a beloved favorite among locals and visitors alike.
To prepare Pork Sinigang, succulent pork cuts, such as pork ribs or pork belly, are simmered with fragrant onions and garlic until they develop a delicious browned exterior. Ripe tomatoes are then added, imparting their natural sweetness and lending a vibrant red color to the broth. The tamarind extract or sinigang mix is incorporated to provide the signature tanginess that gives Sinigang its distinctive taste.
In addition to the pork and tomatoes, this hearty soup is traditionally enhanced with a variety of vegetables. Common choices include kangkong (water spinach), radish, and long green chili, adding texture, freshness, and a hint of spiciness to the dish. The vegetables are cooked until tender, while still retaining their vibrant colors and natural flavors.
The result is a piping hot bowl of Pork Sinigang that is best enjoyed alongside steamed rice. Each spoonful offers a delightful medley of flavors, from the tender pork and tangy tomatoes to the refreshing vegetables and savory broth. This classic Filipino dish not only satisfies the taste buds but also provides a comforting and nourishing dining experience.
Enjoy the flavorful and tangy Pork Sinigang!
Updated at: Thu, 17 Aug 2023 00:03:11 GMT
Nutrition balance score
Great
Glycemic Index
46
Low
Nutrition per serving
Calories1550.5 kcal (78%)
Total Fat66.6 g (95%)
Carbs185.5 g (71%)
Sugars28.3 g (31%)
Protein73.7 g (147%)
Sodium3324.7 mg (166%)
Fiber39.5 g (141%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
500 gramspork
preferably pork ribs or pork belly, cut into serving pieces
2tomatoes
medium-sized, ripe, quartered
1taro
large, peeled and sliced
1onion
medium-sized, sliced
3 clovesgarlic
minced
1 bunchkangkong
water spinach, trimmed and separated into stalks and leaves
1radish
labanos, peeled and sliced
1 cupokra
sliced
1green chili
long, siling pangsigang
2 tablespoonstamarind paste
or 1 packet of sinigang mix
Fish sauce
pati, or salt, to taste
6 cupswater
Instructions
Step 1
1. Saute the sliced onion and minced garlic in a large pot until they become fragrant and translucent.
Step 2
2. Add the pork pieces to the pot and cook them until they brown on all sides.
Step 3
3. Pour in the water and bring it to a boil. Remove any foam or impurities that rise to the surface.
Step 4
4. Add the quartered tomatoes to the pot and let them simmer for about 10 minutes until they start to break down and release their flavors.
Step 5
5. Stir in the tamarind paste or sinigang mix, ensuring it dissolves into the broth.
Step 6
6. Add the sliced radish and taro then continue simmering for another 5 minutes until they become slightly tender.
Step 7
7. Season the soup with fish sauce (patis) or salt according to your taste preference. Adjust the seasoning as needed.
Step 8
8. Toss in the kangkong stalks and okra then simmer for a few minutes until they soften.
Step 9
9. Lastly, add the kangkong leaves and long green chili. Cook for another minute, just until the leaves wilt.
Step 10
10. Remove the pot from heat and serve the Pork Sinigang hot with steamed rice.
Notes
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