In case you might want to know, here’s how I cooked:
Ingredients: Pork (of course…but not shown here); vegetables: gabi or taro, radish, eggplant, string beans -not shown); spices: garlic, red unions, pepper corns (crushed),tomatoes; souring agent- I used the commercial Knorr’s sinigang sa sampalok mix (sampalok is Tagalog of tamarind).
Boil the pork with the ingredients except the souring agent; when it boils, bring down the heat and simmer for a long time (I did 1hour), until the pork is very tender. Put taro and radish, then add string beans and eggplants after 5 minutes. When string beans and eggplants are half done, add sinigang sa sampalok mix. Add salt to taste. Add a pinch of MSG (monosodium glutamate) granules for that more savory taste; it’s ok to do without MSG too, tomatoes imparts a lot of umami to the soup already.
As to how much powder to add, read the instructions on the sachet, be free to adjust according to sourness you want.
So there. A wonderful dish. You’ll never mistake with this one. The soup is definitely delectable. This is one dish that I’d feel bad not consuming up to the last drip of soup- I’d keep any leftover in the fridge, reheat, and repeat until all consumed.
Note in cooking: avoid stirring very often because the gabi or taro will be broken down. Note also that if you add the souring agent before the veggies are cooked, the veggies will turn brownish and you may not like it.
Caution: Be careful prepping the gabi or taro. Its juice will make skin itch a few minutes after contact, particularly the soft-skinned areas of your hand, like between fingers and inner side of wrist. The itch is somewhat intense,will last several minutes, and very uncomfortable (dipping in hot water will alleviate the discomfort). Wear gloves, or if you’re like the thrifty me, use grocery plastics like :