Thursday, August 12, 2010

Pork Sinigang // Tamarind Spicy Pork Soup


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


    • 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.

    • Instead of sampalok fruit (tamarind), you can substitute it with apackaged seasoning like Knorr, tamarind bouillon cubes or mamasita.

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