Ingredients:
¾ kilo Pork, cut into chunks
3 tomatoes, sliced into 4 parts
2 onions, diced
5 cloves of garlic, minced
100 grams of river spinach or “Kangkong”
100 grams of String beans
2 pieces horse radish, sliced
3 pieces taro or “gabi”, peeled
2 pieces green finger pepper or “sili”
200 grams tamarind or “sampalok”
3 tablespoons of fish sauce or “patis”
1 liter of rice wash or water
Directions:
1. Boil tamarind in water until its shell cracks. Let them cool before peeling off the shells. With strainer, pour peeled tamarind (including water) into a bowl.
2. Gently knead the tamarind meat to squeeze the seeds. Strain again.
3. Saute garlic and onion in a pot. Add tomatoes and simmer for 5 minutes
4. Add fish sauce and pork meat to sautéed spices. Add the rice wash or water. Bring to boil and simmer for 15 minutes.
5. Add taro or “gabi” and continue to simmer for another 15 minutes until pork is tender.
6. Add the horse radish and let simmer for 10 minutes.
7. Add the horse radish and simmer for 10 minutes then add the kangkong, string beans and sili. Let it boil for 2 minutes.
8. Serve steaming hot.
Tip:
1. When tamarind or “sampalok” isn’t sold in a grocery near you, you can substitute it with any commercial souring or “sampalok” seasoning or tamarind bouillon cubes for this pork sinigang recipe.
