Ingredients with Measurements:
- 1 lb pork belly, sliced
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 cups water
- 2 cups tamarind juice
- 1 cup ubod (heart of palm), sliced
- 1 cup atchara (pickled papaya)
- 1 cup kangkong (water spinach)
- 3 pieces green chili peppers
- Salt and pepper to taste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, sauté the pork belly until browned.
2. Add the onions and tomatoes and sauté until the onions are translucent.
3. Pour in the water and tamarind juice and bring to a boil.
4. Add the ubod and simmer for 10 minutes.
5. Add the atchara, kangkong, and green chili peppers and simmer for another 5 minutes.
6. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 360
Fat: 22g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Tamarind juice can be substituted with calamansi juice or vinegar.
- Ubod can be substituted with bamboo shoots or water chestnuts.
- Atchara can be substituted with pickled cucumber or carrots.
- Kangkong can be substituted with spinach or bok choy.
Variations:
- Add other vegetables such as eggplant, okra, or radish.
- Use fish instead of pork for a seafood version.
- Add coconut milk for a creamier soup.
Tips and tricks:
- Use fresh tamarind for a more authentic flavor.
- Adjust the amount of water and tamarind juice to your desired sourness.
- Add the kangkong and atchara towards the end of cooking to prevent them from becoming too soft.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a large bowl with a side of rice.
Garnishes:
Garnish with chopped cilantro or green onions.
Pairings:
Serve with a side of fried fish or grilled meat.
Suggested side dishes:
Serve with steamed rice and a side of ensaladang talong (grilled eggplant salad).
Troubleshooting advice:
- If the soup is too sour, add a pinch of sugar to balance the flavors.
- If the soup is too salty, add more water and adjust the seasoning.
Food safety advice:
- Make sure to cook the pork thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Sinigang is a popular Filipino soup dish that is known for its sour and savory flavors. It is typically made with tamarind, but other souring agents such as guava, calamansi, or kamias can also be used.
Flavor profiles:
Sour, savory, and slightly sweet.
Serving suggestions:
Serve hot with a side of rice and a salad.
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Region: Philippine