Pork Sinigang

One of the most popular dishes in the Philippines is Sinigang. It is one of those comfort foods and it usually reminds me of having it prepared by mother during Sunday lunch. The food is distinct for its sour taste from the flavor of the tamarind. Just like most dishes, it is best served with plain rice. There are several variations of sinigang: pork sinigang, shrimp sinigang, milkfish sinigang, beef sinigang, or sinigang sa miso.

The Filipino food recipes is pork sinigang, but you can substitute it with your choice meat or seafood if you want and just follow this easy to follow instructions.

Ingredients:
• ¾ kilo pork, cut into 1 inch chunks
• 3 tomatoes, sliced
• 2 onions, diced
• 5 cloves garlic, minced
• 100 grams kangkong (river spinach)
• 100 grams string beans
• 2 pieces horse radishes, sliced
• 3 pieces gabi (taro root), peeled
• 2 pieces sili pag sigang (green finger pepper)
• 200 grams sampalok (tamarind)
• 3 tablespoons patis (fish sauce)
• 1 litter rice water

Instructions:

1. Make a tamarind concentrate. Boil sampalok in water until the shells of the fruit cracks. Remove from heat to cool down then peel off the shell. Pour the water with the sampalok into a bowl. Remove gently the meat of the tamarind from the seeds, and then strain them.
2. Sauté garlic and onions in a pot and then the tomatoes. Simmer for 5 minutes.
3. Add the pork and patis into the pot and then pour in the rice water and the tamarind concentrate. Bring it to a boil, let it simmer for 15 minutes, and then add in the gabi. Simmer for another 15 minutes or until the pork gets tender.
4. Add the horse radish and let it simmer for another 10 minutes. Add the string beans, kangkong, and sili pag sigang, and let it boil for another 2 minutes.
5. Serve hot.

Note: if you do not want to hassle with making tamarind concentrate, you can buy a packet of tamarind seasoning.