Pork Sinigang


1 kilo of pork cut in chunks (preferably with meat, fatty matters and some bones)

1 big onion quartered

2 tomatoes quartered

1 labanos (radish) peeled and cut

5 pieces of okra (optional)

1 cup of sitaw (string beans) cut

1 cup of kangkong (water spinach)

5 taro or gabi (peeled and cut in cubes)

2 green chili (siling haba)

1 cup of tamarind (sampaloc) you can replace this with sinigang mix

1 and half liter of water

2 tablespoons of cooking oil



In a deep casserole start by pouring the cooking oil, put your onion, tomatoes and pork. Sauté them for about five minutes. Then add your water. Cover and wait until it boils. As soon as it boils add up your sampaloc (tamarind) or your sinigang mix and cover it once again. After the second boil, fetch all the sampaloc and put them in a bowl. Add some hot water from the casserole to help you in pressing out the juice. Strain and pour back the gathered sampaloc juice. Put your gabi, horserradish, okra and sitaw (string beans). Let it simmer for another five minutes. And lastly add your kangkong , chili and put some salt to taste.

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