Sinigang is a Filipino dish famous for the variety of ingredients one can use as well as for its taste. Though considered a soup, it is not eaten as is, but rather combined as a viand with rice. Sinigang is typically sour and is most often likened to Thailand’s tom yam. Sinigang’s characteristic taste is attributed to the ingredient that gives its sour taste, not to the meat’s flavor.
1 1/2 lb Pork riblets or pork ribs,
-country style,cut to pieces
5 c Water
4 md Tomatoes, sliced
1 md Onion, sliced
1 1/2 ts Salt
1 md Icicle radish, cut into
-(or 10 red radishes, pared)
1/4 lb Green beans
1/2 lb Spinach (or cabbage,
-mustard greens or
5 md Sampaloc (tamarind)
-[available as powdered pkg]
1. In a large pot, bring water and pork to a boil. Add tomatoes, onion,
salt and tamarind. Simmer 1 hour or until pork is tender.
2. Optional: Remove tamarind and mash with some broth. Strain juice back
3. Taste for seasoning. Bring to a boil. Add green beans and radish. for
4. Add spinach, cover and remove from heat. Let stand 5 minute to finish
Variations: Beef (stewing, brisket, shank or plate) may be used in place
of pork. Adjust cooking time for each.
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