I watched a Korean making Pork Sinigang yesterday in Youtube and it was a bit hilarious. When you’re a Filipino, it’s so easy to forget that some people need a recipe for sinigang. It’s nice to see too, that despite other people’s aversion to sour dishes and strong tastes, they are trying our traditional Filipino food.
So today, since it’s a bit chilly, and everyone is in a foul mood, I decided to put this recipe up. It’s a definite palate pleaser and evenjust a picture of it can make you happy. I’d choose sinigang over adobo any day, as the best comfort food for the sick, the tired, and the hungry. It’s really asim kilig. Just a slurp of the soup can ease your unease.
For my sinigang, I like it sour and “malapot” or thick, hence I usually use Sinigang Mix with Gabi. This recipe uses Sampalok (this is how we made it in the province) but feel free to use the mix and add it in the same order.
There are a lot of flavors available now in the market -there’s a mango flavored sinigang, pineapple flavored sinigang, the quintessential guava flavored sinigang, calamansi, santol, and even watermelon! Aside from the gabi variant, my favorite is guava also because of the thickness, though it is not as sour as the others. I also saw a rosemary flavored sinigang mix on the supermarket the other week.
Pork Sinigang Recipe
- 1 kilo pork, cubed
- 5 cups water
- 1 onion, sliced
- 4 pieces tomatoes, sliced
- 10 pieces sampalok
- salt or patis (fish sauce) to taste
- 2 pieces radish, sliced
- siling pangsigang (finger chili)
- 1 pc gabi (taro) sliced
- 1 bundle kangkong, cut into 2 inch lengths
In a casserole, boil pork in water until tender. Add onion, tomato, gabi, and sampalok.
Remove sampalok when tender then mash to extract the juice. Strain the juice then add back to the pot.
Add remaining vegetables and cook until done. Season with patis to taste.
Sinigang is best with patis and finger chili dip. Just mash the cooked chili in a tablespoon of patis and prepare loads of rice!