Pork Sinigang Recipe

Ingredients

Measurements made for a family of four.

• Meats
• Pork Belly: 1 to 1.5 pounds (450-680 grams), cut into chunks
• Vegetables
• Okra: 6-8 pieces, ends trimmed
• Eggplant: 1 large or 2 medium, cut into chunks
• Water Spinach (Kang Kong): 1 bunch, cut into 2-3 inch pieces
• Radish: 1 medium, sliced into rounds
• Tomatoes: 2 large, quartered
• Onions: 1 large, quartered
• Sili (Chili Pepper): 2-3 pieces, whole or sliced (adjust to taste)
• Long Beans: 1 bunch (about 200 grams), cut into 2-3 inch pieces
• Seasonings
• Sinigang Powder: 1 packet (typically about 40 grams)
• Patis: 2-3 tablespoons (adjust to taste)
• Misc
• Water: 6-8 cups (1.5-2 liters), depending on desired soupiness
• Tamarind: 1/2 cup (120 ml) of tamarind paste or 1-2 pieces of fresh tamarind (or adjust to taste if using another sour agent)
• Salt: To taste (start with 1 teaspoon and adjust as needed)

Cooking Instructions

Now that you have gathered all of our ingredients, let us cook!

1. Prepare the Ingredients:
1. Cut the pork belly into chunks,
2. Trim the ends of the okra.
3. Cut the eggplant into chunks.
4. Cut the water spinach into 2-3 inch pieces.
5. Slice the radish into rounds.
6. Quarter the tomatoes.
7. Quarter the onion.
8. Slice the chili peppers or leave them whole.
9. Cut the long beans into 2-3 inch pieces.
2. Boil the Pork:
1. In a large pot, add the pork belly chunks and enough water to cover the meat.
2. Bring to a boil, then lower the heat and let it simmer until the pork is tender, about 30-40 minutes.
3. Skim off any scum that rises to the surface to keep the broth clear.
3. Add the Aromatics:
1. Add the quartered onions and tomatoes to the pot.
2. Continue to simmer for another 10 minutes to let the flavors meld.
4. Season the Broth:
1. Add the sinigang powder and mix well.
2. Pour in 2-3 tablespoons of patis (fish sauce), adjusting to taste.
5. Add the Vegetables:
1. Add the sliced radish and cook for 5 minutes.
2. Add the okra, eggplant, long beans, and sili (chili peppers).
3. Simmer until the vegetables are tender, about 5-7 minutes.
6. Add the Sour Agent:
1. Stir in the tamarind paste (or add fresh tamarind pieces) and continue to simmer for a few more minutes. Adjust the sourness to your preference.
2. Taste the broth and adjust the seasoning with salt and more patis if needed.
7. Finish the Greens:
1. Add the water spinach (kang kong) last. Cook just until wilted, about 1-2 minutes.
8. Serve:
1. Ladle the sinigang into bowls, ensuring each serving has a mix of pork, vegetables, and broth.
2. Serve hot, often with steamed rice on the side.