Sinigang na Baboy

One of my favorite lutong bahay recipe is the Sinigang. There are a lot of variations when it comes to cooking a "sinigang" recipe one of which is the "Sinigang na Baboy" or Pork Sinigang. Here, I'm going to share to you the ingredients and how to cook "sinigang na baboy". Our main ingredients in cooking sinigang is the "sampalok" or tamarind. You may use the powdered one or the real sampalok. In here, what I'm going to use is the real Tamarind, for me the "asim" is natural and I liked it better than the powdered one but if you want to use the processed "pampaasim" you may do so.

Pork Sinigang

Ingredients:

3/4 kilo Pork, cut into chunks
3 tomatoes, sliced
2 onions, diced
5 cloves of garlic, minced
100 grams Kangkong (river spinach)
100 grams String beans
2 pieces horse radishes, sliced
3 pieces gabi (taro), pealed
200 grams sampalok (tamarind)
3 tablespoons of patis (fish sauce)
1 liter of rice wash or water

Cooking Procedure:

1. Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour sampalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.

2. In a pot, saute garlic and onion then add the tomatoes. Let simmer for 5 minutes.

3. Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.

4. Add the horse radish, simmer for 10 minutes then add the string beans and kangkong. Let boil for 2 minutes.

5. Serve hot.
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