Featured Recipe: Pork Sinigang!

I had pork sinigang this lunch, but I think there was something missing in the sinigang that I ate during the lunch hour. Yeah. The fruitiness of the tamarind was lacking! Fruitiness or sourness of sinigang is what makes it unique as a soup dish most Filipinos loved! So, here's the catch! Below is a personal recipe of the Filipino Dish Pork Sinigang that I mastered already! I want to share to you how I cook this recipe that will not lack of sourness or fruitiness! Enjoy cooking!


Sinigang is a soup-base meal usually contains any sour fruit (tamarind, kamias, guava, kalamansi). This dish is on top my list when it comes to my favorite dishes. Others say that sinigang is hard to cook. I'd say, "it is not!". All you have to do is boil all the ingredients and that's it, you're all done. The following is my own procedure of cooking this delicious meal containing natural and artificial flavors. This version of sinigang is the simplest version, it does not contain a lot of vegetable ingredients.

Ingredients:

1 kilo pork (kasim), cut into big chunks or cubes
3 tomatoes, cut into pieces
1 large onion, cut into 4 pieces
1 medium-sized gabi (taro), skinned and sliced into small pieces
1/4 kilo tamarind (sampalok)
5-8 pieces okra, cut into three pieces
1 bundle of kangkong (leaves and stem)
4 cups of water or hugas-bigas (rice wash)
1 small pack of tamarind soup base mix (optional)
salt

How to Cook:

1) Boil first the pork kasim for about 5 minutes in a separate pot to extract the "escoma" or blood juice. Remove from heat and clean the meat.

2) In a pot, add in 4 cups of water or hugas-bigas. Put the cleaned pork kasim, onion, tomatoes and gabi (taro). Bring to a boil. Don't forget to put enough salt.

3) When boiling, put in the tamarind (sampalok). Cover and let it boil until the tamarind opens.

4) Remove the tamarind from the pot and squeezed out its juice using a strainer or put the tamarind in a separate casserole, put in some soup from the pot, and squeeze out juice of the tamarind from the casserole. Repeat this procedure three times to get the taste of tamarind. If the soup is too sour, add in some more salt. If the soup lacks in sourness, put 1 pack of tamarind soup base mix. (Don't put too much salt! Who wants their dish to be too salty, right?)

5) When the pork kasim is tender, put in the okra and the kangkong leaves in the pot and simmer until the okra and the kangkong is cook. Serve hot.

:: Makes 6-8 servings. The best sinigang is served with a white color soup. The whitish color comes from the tamarind extract! It only means that the tamarind juice really mixed well with the soup. Unlike when you used a tamarind soup base mix where the soup is transparent. Natural is still the best! You can also use beef for this ingredient, but only it takes more time to cook! :)


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