Pork Sinigang Recipe

Here’s how I prepare my version of pork sinigang. So EASY!

Ingredients:

* 1/2 kilo pork ribs or pork cubes with fat
* 1 medium onion
* 2 medium red tomatoes (whole)
* sinigang mix good for 1 liter
* string beans (sitaw)
* eggplant
* okra
* kangkong stalks
* finger chili (siling haba)
* 2-3 tablespoons of cooking oil
* 3-4 tablespoons of patis
* water

How to cook sinigang:

1. Sear the meat in hot cooking oil** until they turn brown. Cover the meat with water and simmer for 1 hour or until meat is fork tender. Remove scum and add water as needed.

2. After simmering for an hour, add the tomatoes. Let the tomatoes turn soft and then break them with a ladle. (I enjoy seeing the bloated tomato burst with seeds and flesh! Yummy lycopene!) Flavor with patis then simmer for another 5 minutes.

3. Time to use the trusty sinigang sa sampalok mix! Really, it’s just a matter of pouring the granulated mix on to the broth. Can’t be easier than that. :o)

4. Throw in the chopped vegetables – onions, sitaw, okra, talong. Cook the veggies on high heat. When nearly cooked, add in the kangkong stalks and finger chili. Sing “Twinkle, Twinkle, Little Star” once then turn off the stove and remove the pot from leftover heat.

5. Serve with rice and sawsawang patis.

** Why sear the meat? Searing seems to bring out the flavor of the meat. At the same time, it allows the liquid blood to turn into semisolid mass (coagulation, or something like that) and be part of the scum that you skim off every now and then. I try to rid the meat of excess blood as much as possible so it wouldn’t smell of, uh, blood. :o)

This recipe was first published in my personal blog. Read more about my pork sinigang experience!