Ingredients with Measurements:
- 1 lb. pork belly, sliced
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 tbsp. bagoong (shrimp paste)
- 1 bunch kangkong (water spinach), cut into 2-inch pieces
- 2 cups tamarind juice
- 4 cups water
- 2 green chili peppers
- Salt and pepper to taste
Special Equipment Needed:
- Large pot or Dutch oven
Step-by-Step Instructions:
1. In a large pot or Dutch oven, sauté the pork belly until browned. Remove from the pot and set aside.
2. In the same pot, sauté the onion and tomatoes until softened.
3. Add the bagoong and stir for a minute.
4. Add the pork belly back into the pot and pour in the tamarind juice and water. Bring to a boil.
5. Reduce heat and let simmer for 30 minutes or until the pork is tender.
6. Add the kangkong and green chili peppers. Simmer for another 5 minutes.
7. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 360
Fat: 25g
Carbohydrates: 10g
Protein: 23g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or beef.
- Kangkong can be substituted with spinach or bok choy.
- Tamarind juice can be substituted with calamansi juice or vinegar.
Variations:
- Use fish instead of pork for a seafood sinigang.
- Add other vegetables such as eggplant, okra, or radish.
Tips and Tricks:
- Use fresh tamarind if available for a more authentic taste.
- Adjust the amount of bagoong according to your preference.
- To make the tamarind juice, soak 1 cup of tamarind pulp in 2 cups of hot water for 30 minutes. Strain and discard the pulp.
Storage Instructions:
Refrigerate leftovers in an airtight container for up to 3 days.
Reheating Instructions:
Reheat in a pot over low heat until heated through.
Presentation Ideas:
Serve in bowls with steamed rice on the side.
Garnishes:
- Sliced green onions
- Chopped cilantro
- Sliced chili peppers
Pairings:
- Steamed rice
- Crispy fried fish
Suggested Side Dishes:
- Grilled eggplant
- Stir-fried bok choy
Troubleshooting Advice:
- If the sinigang is too sour, add a pinch of sugar to balance the flavors.
- If the sinigang is too salty, add more water and adjust the seasoning.
Food Safety Advice:
- Make sure the pork is cooked through before serving.
- Store leftovers in the refrigerator promptly.
Food History:
Sinigang is a popular Filipino soup dish that is typically sour and savory. It is believed to have originated from the indigenous people of the Philippines who used tamarind as a souring agent.
Flavor Profiles:
Sour, savory, salty
Serving Suggestions:
Serve hot with steamed rice and garnishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine