Pork Sinigang

Pork Sinigang is an all time Filipino favorite. It is a sour soup dish with pork and other vegetables. Tamarind is used to make a sour broth. In this version a dry tamarind mix is used instead. It is best to use red ripe tomatoes, which imparts color and flavor on the broth. Sinigang may vary depending on the ingredient used; there is Sinigang na Hipon, Sinampalukang Manok, Sinigang sa Bayabas, the list goes on.

Nothing beats a hot Pork Sinigang after a hard days' work or on a cold, rainy day. Eat it with hot steamed rice and spice it up with chillies and a some patis.

Ingredients:

1 kg Pork Belly (Liempo), cut into cubes 

1/2 kg Whole Ripe Tomatoes

2-3 pieces gabi, peeled and cut in half

1 piece medium eggplant, cut diagonally

3 pieces Okra, cut in half

1 cup Sitaw cut into two inches  

1 medium sized labanos(daikon), cut in small pieces, diagonally

3 cups of kangkong leaves

1/3 cup Patis (Fish Sauce)

Pinch of salt

1 pack of Knorr Sinigang sa Sampaloc

6 cups of water

Cooking Steps:

1. In a pot bring 8 cups of water to a boil and drop the pork belly. Cook for a few minutes, while removing the scum. Drop in the tomatoes and let cook until soft. Squish the tomatoes with the back of your ladel to let the juices out. Drop in the gabi and labanos and let it cook until both the vegetables and pork are tender. Add in the fish sauce and simmer.

2. Add in  sitaw and okra and cook for 5 minutes. Add in 1 pack of Knorr Sinigang sa Sampaloc. Simmer for 2 minutes. Add in a pinch of salt depending on taste.

3. Lastly, Add in 3 cups of Kangkong leaves, and be sure not to overcook the leaves.

4. Serve immediately with rice.