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

Traditional Pork Sinigang sa Sampaloc by Chris Urbano

 

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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.

Author: Chris Urbano

Recipe type: Dinner

Cuisine: Filipino

Ingredients

• 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)
• Okra
• 4 medium tomatoes
• 500 grams Sampaloc (Tamarind)
• 6 pcs siling pang sigang

Procedure

1. Boil sampalok in a saucepan until soft, reserve the sampalok water + crush / drain sampalok to extract all the sour goodness.
2. While sampalok is boiling, fry garlic, onion, then pork to braised and add 1 litre of water and bring to  boil
3. Add  patis, salt pepper and tamarind extract, simmer soup for around 20 minutes
4. Add chilli, tomatoes and radish and boil for another 5 minutes
5. Add eggplant and snake beans and simmer for another 5 minutes
6. Add pechay and remove from heat
7. Serve with fresh cooked rice

3.5.3226

If you like this recipe, please do help me bring it to its rightful place– the international menu. Share this recipe and the latest episode on Maputing Cooking   🙂