The fight between Sinigang or Adobo being the top Filipino dish is honestly so bizarre because each dish has its own star quality. Plus, with a the many classic Filipino dishes, are you sure these are the only top Filipino dishes you could bring to the table? Come on! We got tons of Filipino classics and they could all be crowned as top tier. No need to have them fighting with each other, especially because if given the chance, you will have them both anyway!
With that cat out of the bag, shall we make one of them? We shall! As we have been craving something that would have our face scrunching up from deliciousness, let’s go for Sinigang today, okay? Sinigang is a sour soup that is native here in the Philippines. It could come with different proteins such as pork, beef, fish, and even seafood. Today, though, we are going to focus on only one and that is none other than Pork Sinigang as that is what has been stalking us in our dreams lately.
Pork Sinigang is clearly a well-loved Filipino dish, there is no ounce of doubt about that. Different pork cuts can also be used in making Pork Sinigang, it just depends on your proference, really. You can go for pork belly or “buto-buto” which is a type of pork cut with bones intact. It is said to be more flavorful if you go for “buto-buto” which could be of pork neck bones, spare ribs, and even baby back ribs! So many options, right? Well, we kid you not when we say that’s not all, because you could also use pork shoulder and ham if you want some delicious Pork Sinigang on your table!
Aside from the fact that a variance of pork cuts can be used in Sinigang, its distinct sour soup could also be achieved through using different souring agents such as tomato or kamias, among others. The most commonly used souring agent is none other than unripe tamarind or better known as sampaloc here in the Philippines. Through this, your Pork Sinigang will truly be able to have you making that famous “mukhasim” look!
Alongside pork and tamarind, a bunch of vegetables also makes Pork Sinigang the scrumptious dish that it is. Greens like Kang-Kong and String Beans can also be added to this sour soup, together with tomatoes and gabi for a more filling and flavorful Sinigang experience!
That said, there is no need for you to overthink what else to put into your Pork Sinigang because you could definitely follow our recipe on it. Just follow our recipe below and you are good to go!
AuthorwhattoeatphBoil the tamarind for 5-6 minutes. Remove the tamarind from the pan and mash it.
Set aside tamarind juice.
In a pot, bring the pork to a boil. Then, remove the scum.
Boil meat again for 45-60 minutes or until meat is tender.
Add onions, tomatoes, gabi or taro, raddish, salt, ground black pepper and tamarind juice. Then, bring to a boil.
Add string beans, eggplants, okra, green chili peppers, fish sauce, and water spinach
Let it simmer for a few minutes or until the pork meat is cooked. Serve in a bowl and enjoy!
Ingredients
Directions
Boil the tamarind for 5-6 minutes. Remove the tamarind from the pan and mash it.
Set aside tamarind juice.
In a pot, bring the pork to a boil. Then, remove the scum.
Boil meat again for 45-60 minutes or until meat is tender.
Add onions, tomatoes, gabi or taro, raddish, salt, ground black pepper and tamarind juice. Then, bring to a boil.
Add string beans, eggplants, okra, green chili peppers, fish sauce, and water spinach
Let it simmer for a few minutes or until the pork meat is cooked. Serve in a bowl and enjoy!
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