Ingredients with Measurements:
- 1 lb pork belly, sliced into bite-sized pieces
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 eggplant, sliced
- 1 radish, sliced
- 1/2 cup bagoong (shrimp paste)
- 4 cups water
- 1 pack tamarind soup mix
- 1 block tofu, cubed
- 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. Remove from the pot and set aside.
2. In the same pot, sauté the onion and tomatoes until softened.
3. Add the eggplant and radish and sauté for a few minutes.
4. Add the bagoong and mix well.
5. Pour in the water and tamarind soup mix. Bring to a boil.
6. Add the pork belly back to the pot and simmer for 30 minutes or until the pork is tender.
7. Add the tofu and simmer for another 5 minutes.
8. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 20g
Carbohydrates per serving: 15g
Protein per serving: 30g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Tofu can be substituted with mushrooms or spinach.
Variations:
- Add other vegetables such as okra or string beans.
- Use fresh tamarind instead of tamarind soup mix for a more authentic flavor.
Tips and tricks:
- Use a non-stick pot to prevent the bagoong from sticking to the bottom.
- Adjust the amount of bagoong according to your preference.
- Serve with steamed rice.
Storage instructions:
Refrigerate leftovers in an airtight container 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 steamed rice on the side.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Serve with a side of crispy fried fish.
Suggested side dishes:
Steamed rice and a side of sautéed vegetables.
Troubleshooting advice:
If the soup is too sour, add a pinch of sugar to balance the flavors.
Food safety advice:
Make sure to cook the pork thoroughly to prevent any foodborne illnesses.
Food history:
Sinigang is a popular Filipino soup that is known for its sour and savory flavor. It is usually made with tamarind, but other souring agents such as guava, calamansi, or kamias can also be used.
Flavor profiles:
Sour, savory, and slightly salty.
Serving suggestions:
Serve hot with steamed rice and a side of crispy fried fish.
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Region: Philippine