Sinigang, whether its sinigang na baboy (pork sinigang), sinigang na hipon (shrimp sinigang), sinigang na bangus (milkfish sinigang), sinigang na baka (beef sinigang), sinigang na isda (fish sinigang) or sinigang sa miso, the dish is stewed with tamarind, green pepper, tomato, and onion.
In this post, hopefully, you will learn the basic steps on how to cook pork sinigang. Here is the basic and most common Sinigang Recipe.
Pork Sinigang Recipe
- 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
- 2 pieces sili pag sigang (green finger pepper)
- 200 grams sampalok (tamarind)
- 3 tablespoons of patis (fish sauce)
- 1 liter of rice wash or water
- Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
- In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
- 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.
- Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
Pork Sinigang Cooking Tip:
Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.