Yumms

One of my absolute favorite dishes is Sinigang. It is a famous filipino dish that I have grown up eating. Sinigang is basically a soup with pork inside and some kang kong which is a type of vegetable. You usually eat Sinigang with rice. You pour the soup all over the rice and then mix it in with the pork and the kang kong. The pork in this instance is pure meat, no bones or skin. It has a nice tangy flavor that you'll want to savor in your mouth. It has a bit of a sour edge to it and the pork and kang kong go very well with the soup itself. There are many variations of Sinigang such as shrimp and other meats.

Ingredients:

• 3/4 kilo Pork, cut into chunks
• 3 tomatoes, sliced
• 2 onions, diced
• 5 cloves of garlic, minced
• 100 grams Kangkong (river spinach)
• 100 grams String beans
• 2 pieces horse radishes, sliced
• 3 pieces gabi (taro), pealed
• 2 pieces sili pag sigang (green finger pepper)
• 200 grams sampalok (tamarind)
• 3 tablespoons of patis (fish sauce)
• 1 liter of rice wash or water
  
  
  How to cook:
  
  

  • Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
  • In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
  • Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
  • Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
  • Serve piping hot.