Ingredients with Measurements:
- 1 lb pork belly, sliced into bite-sized pieces
- 1 onion, sliced
- 2 tomatoes, sliced
- 1 cup miso paste
- 1 bunch kangkong (water spinach), leaves and tender stems only
- 1 eggplant, sliced
- 1 radish, sliced
- 2 green chili peppers
- 1 liter water
- 2 tbsp vegetable oil
- Salt and pepper to taste
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
2. Add the sliced pork belly and cook until browned on all sides, about 5-7 minutes.
3. Add the sliced onion and tomatoes and cook until softened, about 3-5 minutes.
4. Pour in the water and bring to a boil.
5. Add the miso paste and stir until dissolved.
6. Add the sliced eggplant, radish, and green chili peppers.
7. Reduce the heat to medium-low and let simmer for 10-15 minutes, or until the vegetables are tender.
8. Add the kangkong leaves and tender stems and cook for another 2-3 minutes.
9. Season with salt and pepper to taste.
10. Serve hot with steamed rice.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for browning the pork belly
Medium-low heat for simmering the soup
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 350
Fat: 23g
Carbohydrates: 12g
Protein: 25g
Substitutions for ingredients:
- Pork belly can be substituted with pork shoulder or pork loin.
- Kangkong can be substituted with spinach or bok choy.
- Radish can be substituted with daikon or turnip.
Variations:
- Use chicken instead of pork for a lighter version.
- Add other vegetables such as okra, taro root, or green beans.
- Use shrimp paste instead of miso for a different flavor.
Tips and tricks:
- Brown the pork belly well to add depth of flavor to the soup.
- Use a wooden spoon to stir the soup to prevent the miso from sticking to the bottom of the pot.
- Adjust the amount of miso paste according to your preference.
Storage instructions:
Refrigerate leftover soup in an airtight container for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in a large bowl with steamed rice on the side.
Garnishes:
Garnish with chopped scallions or cilantro.
Pairings:
Serve with a side of pickled vegetables or fried fish.
Suggested side dishes:
Steamed rice, garlic fried rice, or crusty bread.
Troubleshooting advice:
- If the soup is too salty, add more water and adjust the seasoning.
- If the soup is too thick, add more water or broth.
Food safety advice:
- Make sure to cook the pork thoroughly to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
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, umami
Serving suggestions:
Serve hot with steamed rice and a side of pickled vegetables.
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Region: Philippine