Sinigang

Sinigang na baboy, one of the most popular Philippine dishes, is attributed to its slightly sour taste and not to the meat’s flavor. It consists pork simmered in a sour broth or other souring agents like unripe tamarind leaves, guavas, tomatoes, and kamias. Some of the vegetables which are combined with the soup are usually kangkong (water spinach), gabi (taro), siling labuyo (red chili), and malunggay leaves. To complement the flavor of the dish, there are several other vegetables cooked in sinigang such as okra, string beans, sitaw, eggplant, and tomatoes. There are varieties of Sinigang such as Sinigang na baboy, Sinigang na baka, Sinigang na isda, and Sinigang na hipon. Though considered a soup, it is not eaten as it is, but rather served with rice which makes a delightful dish.

Ingredients:

• 1 Kilo Pork (cut into chunk cubes)
• 12 pcs Tamarind (Sampaloc) or sampaloc mixed
• 1 big Onion (diced)
• 6 big tomatoes (quartered)
• 2 pcs Radish (sliced)
• 1 bundle Sitaw Stringbeans (cut into 2″ long)
• 1 bundle Kangkong (cut into 2″ long)
• Salt and Patis to taste
• 6 cups water

Procedure:

1. Boil Tamarind to soften or boil the mixed sampaloc. Pound and strain all juicesand set aside.

2. In a casserole, bring pork to a boil, lower fire and simmer until pork is tender.

3. Add onions, tomatoes and Tamarind juice.

4. Add in all the vegetables.

5. Season with salt and Patis to taste.

6. Serve hot.

Sources:

http://kumain.com/sinigang-na-baboy/

http://www.thephilippineisland.com/philippine-recipes/filipino-sinigang-na-baboy-sour-soup-pork-recipe.html

Image source:

http://shawcute.wordpress.com/2009/11/22/sinigang-na-baboy/