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| Pork Sinigang |
| Written by Robert | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Tuesday, 19 August 2008 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 Ingredients: 1 kilo Pork, cut into chunks 2 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), peeled, cut into halves 2 pieces sili haba (green finger pepper) 200 grams sampalok (tamarind) 3 tablespoons of patis (fish sauce) 1 liter water Sinigang Cooking Instructions: 1. Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour sampalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again. 2. In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes. 3. Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. 4. Continue to simmer for another 15 minutes or until the pork is tender. 5. 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 hot. Sinigang 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.
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