A sour soup dish popular in the Philippines. Pork sinigang or any meat of choice is boiled and cooked in a sour, acidic broth from tamarind (sampalok) or sinigang mix. It's a flexible dish to add your favorite vegetables like eggplants, okra, radish, string beans, and kangkong (water spinach). You can even cook this without any meat.
1tablespoonfish sauceor to taste, optional (you can use salt and pepper to adjust the taste)
Instructions
In a pot, boil pork in 2 liters of water. Cook until tender (40 minutes to 1 hour). Remove floating scum on the surface with a spoon or ladle. Add more water if needed.
Add onion, ginger and tomatoes. Let it boil.
Add the eggplants, and white radish. Cook until fork tender (5 minutes). Next add the string beans, okra, and chili pepper. Cook until tender (5 minutes).
Add the sinigang mix and the fish sauce to taste.
Add water spinach (kangkong) last. (Here you’ll add the shrimp or fish if using them). Let it boil for 2 minutes.
Serve with rice and enjoy!
Notes
Instant sinigang mixes have recipe instructions on the back of the packaging. It’s a fail-proof recipe.
There are many variants of sinigang mixes, I recommend the original flavor but you can also try miso or gabi flavor.
For pork, beef, or chicken, boil the meat first until tender. If using shrimp or fish, add them at the last minute.
You can make this without the meat to make it vegetarian.