25 March, 2010 at 10:03 pm
Ingredients:
3/4 kilo pork good for stewing
40 g. tamarind soup base
3 small tomatoes
1 medium onion
a bunch of water spinach (kangkong), chopped
a bunch of winged beans, chopped
1 medium size white radish, chopped
a couple of taro root, chopped
5 1/2 cups of water
long green chili, chopped
salt to taste
Directions:
1. Pick the leaves of the water spinach and the soft stem part.
2. Peel and slice the radish diagonally.
3. Slice the winged beans in the same manner.
4. Peel the taro root and slice into half.
5. Slice tomatoes and onion.
6. Boil the pork in water.
7. Season with a little bit of salt and cook until tender.
8. Add in the tamarind soup base, onions and tomatoes.
9. Drop the taro root as it takes quite some time to cook. Let it boil for about 10 minutes.
10. Add in the radish. Cook for roughly about 7 minutes.
11. Add in the winged beans and the stem of the water spinach. Cook till done for a few minutes.
12. The moment the color turns to bright green it should be done.
13. Add lastly the leaves of the water spinach.
14. Boil for 10 seconds.
15. Remove from heat.
Serve hot.
Technorati Tags: filipino foods, philippines, pork sinigang, pork stew recipe, soup
22 October, 2008 at 12:59 am
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.
Technorati Tags: pork sinigang, soup
