Pork Sinigang

Finally had time to cook pork sinigang, a quintessential Filipino dish.

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I however deviated from the usual pork cuts like sirloin and ribs. I instead went for hocks and feet.

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).

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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.

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If using real tamarind, I’d put them tamarinds on top of everything and let it cook, then take it out to a separate bowl, pour some hot water, crush, then strain and pour back to the pot.

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 :

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…and use some tool like small knife or fork to stabilize when chopping to keep your hands off.

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This dish is all worth the trouble though. If I have foreign friends who’d like to try some Filipino food, this would be first.

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3 responses to “Pork Sinigang

  1. i never thought of putting gloves when dealing with taro.. thanks for the tip! most probably, i’ll be using a grocery plastic as well.. hehehe..

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