Ingredients with Measurements:
- 1 kg pork belly, sliced into bite-sized pieces
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tomatoes, chopped
- 1 eggplant, sliced
- 1 radish, sliced
- 1 bunch kangkong (water spinach)
- 2 tbsp Pinakurat vinegar
- 1 pack sinigang mix
- 8 cups water
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
Step-by-Step Instructions:
1. In a large pot, sauté onion and garlic until fragrant.
2. Add pork belly and cook until browned.
3. Add tomatoes and cook until softened.
4. Pour in water and bring to a boil.
5. Add sinigang mix and Pinakurat vinegar. Stir well.
6. Add eggplant and radish. Simmer for 10 minutes.
7. Add kangkong and simmer for another 5 minutes.
8. Season with salt and pepper to taste.
9. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Medium heat
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 400
- Fat: 25g
- Carbohydrates: 10g
- Protein: 35g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or beef.
- Kangkong can be substituted with spinach or bok choy.
Variations:
- Add other vegetables such as okra or string beans.
- Use different types of vinegar such as cane vinegar or apple cider vinegar.
Tips and Tricks:
- To make the sinigang more sour, add more sinigang mix or tamarind paste.
- To make the sinigang less sour, add more water or use less sinigang mix.
- To make the pork belly more tender, simmer for a longer time.
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 steamed rice on the side.
- Garnish with chopped scallions or cilantro.
Garnishes:
- Chopped scallions or cilantro.
Pairings:
- Serve with a side of pickled vegetables or a fresh salad.
Suggested Side Dishes:
- Steamed rice
- Pickled vegetables
- Fresh salad
Troubleshooting Advice:
- If the sinigang is too sour, add more water or use less sinigang mix.
- If the pork belly is tough, simmer for a longer time.
Food Safety Advice:
- Make sure to cook the pork belly thoroughly to avoid any foodborne illnesses.
Food History:
- Sinigang is a Filipino soup dish that is known for its sour taste. It is typically made with meat, vegetables, and a souring agent such as tamarind or vinegar.
Flavor Profiles:
- Sour, savory, and slightly spicy.
Serving Suggestions:
- Serve hot with steamed rice and a side of pickled vegetables or a fresh salad.
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Region: Philippine