- 2 pounds pork belly, cut into 2-inch cubes
- 1 cup unripe tamarind (boiled, peeled, pulp separated from the seeds)
- 1 medium onion, quartered
- 4 pieces small tomatoes, quartered
- 4 tablespoons fish sauce
- 2 pieces medium-sized taro (gabi)
- 4 pieces finger peppers
- 1 cup string beans (or grean beans,) cut into 2-inch length
- 1 piece radish (labanos)
- 8 pieces okra (optional)
- 1 piece eggplant (optional)
- 3 cups water spinach (kangkong or bokchoy and/or mustard greens)
- salt to taste
- 12 cups water
- Boil two cups of water and add the tamarind. Bring to a rapid boil until the tamarind softens for about 10-15 minutes. Drain the tamarind, peel and separate the pulp from the seeds. Using a muslin cloth, extract the juice or pulp. This will be the souring agent for the sinigang.
- In a stock pot put 10 cups of water. Add the pork, onion, tomatoes and taro. Season with fish sauce. Bring to a boil then simmer for 40 minutes or until pork is tender.
- Add the souring agent and the pepper.
- Add the string beans and other vegetables and simmer for 5 to 8 minutes.
- Add the spinach and/or other vegetable greens. Season with salt. Turn off the heat and cover the pot. Let the spinach cook using the remaining heat in the pot.
- Serve hot with steamed rice and fish sauce with crushed chili peppers on the side.
Source: Filipino Food Aficionado
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