Ingredients with Measurements:
- 1 lb pork belly, sliced into bite-sized pieces
- 1 cup kadyos (pigeon peas), fresh or canned
- 1 cup unripe langka (jackfruit), sliced into bite-sized pieces
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 2 tbsp fish sauce
- 1 tbsp tamarind paste or 2-3 pcs tamarind fruit
- 8 cups water
- 2 cups kangkong (water spinach) leaves
- 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 onion, garlic, and tomatoes until fragrant.
2. Add the pork belly and cook until browned.
3. Add the kadyos and langka, and stir for a few minutes.
4. Pour in the water and bring to a boil.
5. Add the fish sauce and tamarind paste or tamarind fruit. Simmer for 30-40 minutes or until the pork is tender.
6. Add the kangkong leaves and cook for another 2-3 minutes.
7. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 450
Fat: 28g
Carbohydrates: 25g
Protein: 25g
Sodium: 1000mg
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or beef.
- Kadyos can be substituted with black beans or kidney beans.
- Langka can be substituted with taro or eggplant.
- Kangkong can be substituted with spinach or bok choy.
Variations:
- Add other vegetables such as okra, radish, or green beans.
- Use chicken or shrimp instead of pork.
- Make it spicy by adding chili peppers or chili flakes.
Tips and Tricks:
- If using fresh tamarind, soak it in hot water for 10-15 minutes before using.
- To make the sinigang more sour, add more tamarind paste or tamarind fruit.
- Adjust the amount of water depending on how soupy or thick you want your sinigang to be.
Storage Instructions:
Store leftover sinigang in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat sinigang in a pot over medium heat until heated through.
Presentation Ideas and Garnishes:
Serve sinigang in bowls and garnish with chopped scallions or cilantro.
Pairings and Suggested Side Dishes:
Serve sinigang with steamed rice and fried fish.
Troubleshooting Advice:
- If the sinigang is too sour, add a pinch of sugar to balance the flavor.
- If the sinigang is too salty, add more water and adjust the seasoning.
Food Safety Advice:
- Make sure to cook the pork thoroughly to avoid any foodborne illnesses.
- Store leftover sinigang properly in the refrigerator to avoid spoilage.
Food History and Flavor Profiles:
Sinigang is a popular Filipino soup dish that is known for its sour and savory flavor. It is traditionally made with tamarind, but other souring agents such as guava, calamansi, or kamias can also be used.
Serving Suggestions:
Serve sinigang as a main dish for lunch or dinner.
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Region: Philippine