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PORK SINIGANG (PORK AND VEGETABLES IN TAMARIND BROTH)

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Serves: 4-6

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This dish, in my opinion is one of the Philippines' best. Although its prepared in several different ways throughout our country, the end result is practically the same...a tangy and savory soup that's sure to give you comfort and make you sweat. =>

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Ingredients

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  • 0.75 kilograms pork belly (or ribs, cut into 2 inch chunks)
  • 3 tomatoes (sliced in half or quartered)
  • 2 onions (quartered)
  • 150 grams river spinach (leaves, with the stem on)
  • 100 grams green beans (cut in 2 inch bite size pieces)
  • taro (known in the Philippines as Gabi - 3 pieces, peeled and cubed)
  • green finger chilli (2 pieces)
  • 1 teaspoon salt
  • 4 tablespoons tamarind (or tamarind paste)
  • 3 tablespoons Thai fish sauce (nam pla)
  • 1 litre water

Method

  1. In a pot filled with 1 litre rice wash or water, put in the pork, onions, and salt. Bring to a boil for approx. 15-20 mins.
  2. Add the taro cubes and the tamarind powder and simmer in med heat for another 30 mins.
  3. Add the string beans and more water (if a lot of the liquid has evaporated), and simmer for another 10 mins in low heat.
  4. Pour in the fish sauce, add the chillies and river spinach, and simmer for an additional 2 mins. Best served hot.

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