Learn how to cook Pork Sinigang

Pork Sinigang Sinigang is a Filipino soup or stew characterized by its sour and savory flavor most
often associated with tamarind (sampalok). It is one of the popular viands in Philippine cuisine.
Pork Sinigang is traditionally tamarind based. Seasoning powder or bouillon cubes based on
tamarind is also used in place of natural fruits. Pork meat in sinigang is stewed with tamarinds,
tomatoes, garlic, and onions. Other vegetables commonly used in the making of sinigang include
okra, gabi, daikon (labanos), water spinach (kangkong), yardlong beans (sitaw) and eggplant (talong).
Most Filipinos like to cook sinigang with green finger pepper in order to enhance the taste while adding
a little spice to the dish.

Pork Sinigang Ingredients:

1 kilo Pork into small chunk cubes (you can now buy Pork Sinigang cut in Supermarkets)

2 medium size onion, quartered

2 medium size tomato, quartered

1 radish, sliced diagonally

4 gabi (taro root), cubed

2 medium size eggplant, sliced diagonally

1 bundle sitaw, cut into 2 inches length

1 bundle kangkong leaves

2 tbsp Sampaloc / Tamarind Sinigang mix

3 Siling haba

Salt or Patis

Pork Sinigang Cooking Instructions:

Wash the pork cubes thoroughly. Put in a large pot, cover with enough water then let it stay
there for 5 to 10 minutes, this process will lessen the scum that rises to the surface when you
boil the meat. Now throw the reddish water after minutes.

Add water again enough to cover the meat and bring to a boil, and simmer for 1 to 1 1/2
hours or until pork meat are tender. Take out all scum that rises to the surface. To add more
water, make sure you add boiling water not just tap water, adding tap water will cause the
meat shrink back.

When the meat is already tender add gabi (taro root), and simmer for 8-10 minutes or until
gabi are tender and start to disintegrate.

Add onion, tomato and sinigang mix and simmer for 3-5 minutes. Season with salt or patis
(fish sauce). Add in eggplant, sitaw, and radish, cook for 3-5 minutes.

Then add kangkong leaves and sili haba. Cook for another 2 minutes or until vegetables are
cooked. Serve hot.