Ingredients with Measurements:
- 1 lb pork belly, sliced into bite-sized pieces
- 1 onion, chopped
- 2 tomatoes, chopped
- 2 cloves garlic, minced
- 1 bunch kangkong (water spinach), leaves and tender stems only
- 1 eggplant, sliced
- 1 radish, sliced
- 2-3 pieces green chili peppers
- 1 packet 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 the onions, tomatoes, and garlic until fragrant.
2. Add the pork belly and cook until browned on all sides.
3. Pour in the water and bring to a boil.
4. Add the sinigang mix and stir until dissolved.
5. Add the radish and eggplant and simmer until tender.
6. Add the kangkong and green chili peppers and cook for another 2-3 minutes.
7. Season with salt and pepper to taste.
8. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 1 hour
Temperature:
- Medium-high heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 15g
- Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with other cuts of pork or beef.
- Kangkong can be substituted with spinach or bok choy.
- Green chili peppers can be omitted or substituted with bell peppers.
Variations:
- Chicken sinigang can be made by substituting chicken for pork.
- Seafood sinigang can be made by using shrimp, fish, or squid instead of pork.
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.
Storage instructions:
- Leftovers can be stored 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 or individual bowls.
- Garnish with chopped green onions or cilantro.
Garnishes:
- Chopped green onions or cilantro
Pairings:
- Steamed rice
Suggested side dishes:
- Grilled or fried fish
- Fried tofu
Troubleshooting advice:
- If the sinigang is too sour, add more water or use less sinigang mix.
- If the sinigang is too salty, add more water or omit the salt.
Food safety advice:
- Make sure to cook the pork thoroughly to avoid foodborne illness.
Food history:
- Sinigang is a Filipino sour soup that is traditionally made with tamarind or other sour fruits.
Flavor profiles:
- Sour, savory, and slightly spicy
Serving suggestions:
- Serve hot with steamed rice.
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Region: Philippine