Sinigang is a world class recipe waiting to be discovered globally!
Its one of the rare dishes that has a bit of all the flavours – salt, sweet, sour , and bitter. While normally sinigang is more on the sour side, the singang with pork and sampaloc is right sa interseksyon ng sour / savoury / salty.
While you can use a cheaper cut like pork shoulder as a soup and boil the meat longer – for a special occasion try with the prok neck cut – absolutely delicious
- 750grams Pork neck
- 1 large onion
- ½ bulb garlic
- 1 inch ginger
- 2pcs aubergine (talong)
- 1 bunch water spinach kangkong / pechay
- 1 bunch snake beans (sitaw)
- 2 pcs taro root (gabi)
- 4 medium tomatoes
- 500 grams Sampaloc (Tamarind)
- 6 pcs siling pang sigang
- Boil sampalok in a saucepan until soft, reserve the sampalok water + crush / drain sampalok to extract all the sour goodness.
- While sampalok is boiling, fry garlic, onion, then pork to braised and add 1 litre of water and bring to boil
- Add patis, salt pepper and tamarind extract, simmer soup for around 20 minutes
- Add chilli, tomatoes and radish and boil for another 5 minutes
- Add eggplant and snake beans and simmer for another 5 minutes
- Add pechay and remove from heat
- Serve with fresh cooked rice
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