Recipe: Filipino Pork Sinigang

Sinigang is a Filipino soup or stew characterized by its sour flavor - a not too distant cousin of the Thai tom yum soup. Filipino restaurants usually list sinigang as a soup, however, it is not eaten like a western soup. Traditionally and at home it is served like a main dish, directly spooned from a serving bowl onto the plate (or smaller individual bowls) and eaten with rice.


This twist on an old filipino classic was inspired during a visit to my sister in Brisbane who was quizzing me on what I eat back in Sydney. She "suggested" (which in big sister speak means ordered! ;p) me to try and avoid using packet mixes (left, but they're soooo convenient) as they often contain too much MSG and too many artificial flavours, and that natural is always better.  I said I would give it a try. If our ancestors could do it, so could I...


In this recipe I have tried to avoid using the powdered soup base or bouillon cubes that most filipinos use nowadays (see above), and tried to make it the traditional way using tamarind and vinegar as souring agents. Surprisingly (or maybe not so), i think it actually tastes a lot better made this way. The sweetness of the taro and the flavour of the meat really come through, and is not overpowered by the stock. So here it is, my version of pork sinigang....


Ingredients: 

• 700g pork cut into chunks (i prefer pork ribs or knuckle)
• 3 tablespoons of pure tamarind paste
• 3 tablespoons of white vinegar
• 2 tablespoons fish sauce (or to taste)
• 2 whole tomatoes, quartered
• 1 onion, quartered
• 2 whole green chillies
• 1 bunch of kang-kong, or regular spinach
• 1 large taro, cut into chunks
• 1 bunch string beans
• 1 litre of water
• any other veges that you like (e.g. mushrooms)

Instructions:

1. Place the pork, tamarind paste, water, half of the tomatoes, and onion into a pressure cooker and boil for 20 minutes on high heat. Release the pressure and check the meat. It should be tender but not falling of the bone.  

2. Remove the lid and continue to boil on a gentle simmer. Season the soup with the vinegar and fish sauce to taste. Add the remaining tomatoes, taro and green chillies and continue to boil for another 5 minutes or until they are cooked through.

3. Add the remaining soft vegetables (string beans, mushroom etc - except the spinach) and boil for another 5 minutes or until they are cooked through.

4. At the very last minute, and once all the other ingredients are cooked, throw in the kang-kong or regular spinach. Simmer for another minute or two to gently wilt.

Garnish and place into a large serving bowl for all to enjoy. Bon appetit!

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