Pork Sinigang is a soup base dish. Its taste is a little bit sour and salty. When I make pork sinigang, I always choose the pig's tail portion because it has the fat, lean meat, and bones -all in one, and when cooked it gives the broth added flavor that's really taste good.
Other portion of the meat that you may use as well is the back part of the pig (we usually called "pork chops"). Pork chop also has fat, lean meat and bones and gives also a flavorful broth.
1 kilo – Pig’s tail portion (chopped into chunks)
2 pieces of ripe tomatoes, quartered
1 pc of onion, quartered
15 pieces of unripe tamarind fruit (or a ready pack tamarind powder as substitute)
1 cup gabi root (chopped)
1 pc eggplant sliced diagonally
1 piece of radish, chopped
3 pieces okra
2 cups of kangkong leaves and stems
3 pieces siling haba (green finger pepper)
1-2 teaspoon salt
5 cups of water
Recipe Cooking Procedure:
Make the tamarind soup. In a casserole, boil 5 cups of water with the tamarind fruit in it. Continue cooking until tamarind becomes soft. Pierce the tamarind to bring out further its juice. Filter the soup and discard the tamarind fruit.
Put the pork meat, onion and tomatoes. Put into boiling and cook until the pork becomes tender. Add water if necessary.
Add the gabi and cook for at least 10 minutes.
Add eggplant, radish and green pepper and cook for at least 5 minutes.
Season with salt.
Finally, add the kangkong leaves. Cover the casserole and turn off the fire. The steam of the water will be enough to cook the kangkong.
Always serve hot.
Recipe Cooking Tips:
Tamarind or kamias are seasonal fruits. As an alternative you can use ready pack sinigang powder mix as substitute.