Sinigang na Baboy

Sinigang na Baboy is the ultimate relaxing meal! Made from pork ribs, vegetables, and tamarind flavored broth, it is either delicious and delicious in itself or is served with boiled rice.

Today has been a cold and wet day, with intermittent rains. It was the kind of season in which piping hotpot sniffing babies were demanded, which I made for lunch.

Crispy soft vegetables and fleshy ribs and thicker than tamarind sour, my steam soup bowl provided much-needed comfort against the harsh weather outside. It was delicious, filling, and warming!

What is Sinigang

Senegang is a classic Filipino soup characterized by its sour and delicious medley flavors. It is a popular casual meal in the Philippines, usually served on its own or paired with boiled rice to avoid the cold on rainy days.

Like Adobe, the term sinigang refers to a way of cooking more than a particular dish because it comes with so many variations. It can be made from proteins such as pork, fish, prawns, beef and chicken and souring agents such as tamarind, guava, green mango, kalamansi, kamyas, butwan, santol and other indigenous fruits.

Ingredients

Pork- While you can use mater and lean portions such as pork shoulder (cosm), I recommend cutting the bones for better flavor, such as spare ribs, pork belly with ribs, hawks and Nucleus, tail bone or neck bone
Tomatoes- Use ripe, juicy tomatoes.
Onion- peel and quarter
Fish Sauce – Brings Imami Flavor You can replace it with salt if you wish.
Gabi adds starchy ingredients to the dish and thickens the broth.
Molly (Labanus)
Sitavo (long beans), eggplant, okra, bok choy – these are the vegetables I have used but feel free to use other locally available products like kang kang (water spinach) and peaches.
Tamarind – can be fresh beans, paste, or powder mix.
Banana or Finger Chili Pepper (Siling Haba) – Adds Mild Heat; Optional and can be omitted.

How to make from scratch

I usually use packaged tamarind mixture as fresh fruit is not always available in my area. Although these powdered flavors are simple and easy to use, nothing kills pork from the start! Just follow the steps below to know how to use green tamarind beans.

Wash tamarind beans under cold, running water to remove any dirt or grime from the skins.
Put in a saucepan with about 1 cup of water and bring to a boil. Cook for about 4 to 5 minutes until soft and tender skin peels off.
Using a fork, mash the tamarinds to release the pulp.
Place the tamarind and liquid in a thin mesh strainer over a bowl. Continue to mesh with a fork, returning some liquid to the strainer once or twice to remove the juice completely.
Dispose of seeds and skins. Pour the tamarind juice into the pot.

How to serve and store

Pork Sein Gong is delicious on its own or with boiled rice. Serve with fish sauce and chili peppers on the side for dipping for full experience.
Store leftovers in a container with a tight fitting lid and refrigerate for 3 days.
Reheat a sauce at an internal temperature of 165 F or in the microwave at intervals of 2 to 3 minutes until completely heated, stirring well after each break to distribute the heat.

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