One of the best native recipe of Filipinos is Sinigang. Just like the Adobo, sinigang has lots of variations. You can either choose pork, fish, beef and even chicken. Though I have never tried chicken, they all share the same sour soup taste. I even saw the famous mountaineer, "Romy Garduce" using corned beef as a substitute. Kindly check out my own version of Pork Sinigang. Truly a delicate Filipino Recipe.
Toi's Pork Sinigang
- Kilo Pork or Ribs (Cut into 1 inch slices)
- 10-15 pcs Tamarind (Sampaloc) (or one packet of any commercial sinigang mix)
- Onion (diced)
- 5 big tomatoes (quartered)
- 1 piece Radish (sliced)
- 1 bundle Sitaw Stringbeans
- 1 bundle Kangkong (river spinach
- Salt and Patis(Fish Sauce) to taste
- 3 pcs. Gabi (Taro)
- cups water
Cooking Directions1. Boil Tamarind to soften. Pound, remove seed, keep the meaty part and strain all juices and set aside.
2. In a casserole, bring pork to a boil, drop in the taro, lower fire and simmer until pork is tender.
3. Bring in the onions, tomatoes and Tamarind juice (OR sinigang mix).
4. Add in all the vegetables .
5. Season with salt and Patis to taste.
6. Best Served hot under cold weather. Yum! Yum!
1 comment:
Hi!
Your Sinigang looks really delicious!
I'm collecting a list of the best sinigang recipes in my blog, and I included your sinigang recipe (just a link though, hope you don't mind). You can see it at
http://kumain.com/sinigang-recipes/
Keep in touch!
Tanya Regala
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