Tag Archives: sinigang

Sinigang na Pata (Pork Hock in Sour Soup)



SigangnaPata2If you intend to serve the sinigang as a soup (meaning you have another dish for the main course), then, the important thing is to have the best quality broth you can make. That means bones — lots of bones. If, however, you intend to serve the sinigang as the main dish, you need meatier cuts of pork. Otherwise, you’ll be practically serving rice with broth and vegetables and very little meat. But there is an alternative to all that confusion, the sinigang na pata. Pork hocks delivers tasty soup, so let us make a soup great pair as a main course and a regular soup.

2 pounds Pork Hocks, fresh

about 10 cups water

1 onion, sliced

1/2 lb. green beans

1 lb. bok choy, sliced

Tamarind soup mix (sigang mix)

Salt & Pepper to taste

Place pork hocks in a large pan and add 10 cups or enough water to cover, and boil until tender. Skim off the scum from the top as it rises (or if you forget to check like I did, pour off the scummy water and start anew). When the pork is tender, add the onions and sigang mix and let it cook a few minutes. Adjust the seasoning. Add green beans and cook until almost tender; then add the bok choy, cook for one minute and turn off the heat so as not to overcook the vegetables.

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Sinigang na Baka (Beef in Sour Broth)



Sinigang na baka is one of my favorites. It is a sour but tasty dish. The tamarind taste is very delicious and I am sure you’re going to love it.

* Estimated Time: 1 hour

Ingredients:

* 1 kilo beef, cubes (for stewing)
* 12 pieces tamarind (sampaloc)
* 1 big onion, diced
* 6 big tomatoes, quartered
* 2 pieces radish, sliced
* 4 pieces gabi, peeled & cubed
* 1 bundle sitaw (stringbeans) (cut into 2? long)
* 1 bundle kangkong (cut into 2? long)
* salt and patis (fish sauce) to taste
* water

Procedure:

* Place the tamarind in a small pot then bring to a boil or until the tamarind is soften. Pound and strain the juices then set aside.
* In a casserole, bring beef to a boil, place in a lower heat then simmer for an hour or until the beef is tender.Take out all scum that rises to the surface.
* Add onions, tomatoes and tamarind juice.
* Add gabi then simmer for a few minutes.
* Add string beans (sitaw) and kangkong stalks.
* Add kangkong leaves then serve.
* Season with salt and patis to taste then serve.

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Sinigang na Baboy (Pork in Sour Broth)


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
-1? pieces
-(or 10 red radishes, pared)
1/4 lb Green beans
1/2 lb Spinach  (or cabbage,
-mustard greens or
-watercress)
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
into pot.
3.  Taste for seasoning.  Bring to a boil.  Add green beans and radish. for
10 minutes.
4.  Add spinach, cover and remove from heat.  Let stand 5 minute to finish
cooking spinach.
Variations:  Beef (stewing, brisket, shank or plate) may be used in place
of pork. Adjust cooking time for each.

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.

Ingredients:

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

-1? pieces

-(or 10 red radishes, pared)

1/4 lb Green beans

1/2 lb Spinach  (or cabbage,

-mustard greens or

-watercress)

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

into pot.

3.  Taste for seasoning.  Bring to a boil.  Add green beans and radish. for

10 minutes.

4.  Add spinach, cover and remove from heat.  Let stand 5 minute to finish

cooking spinach.

Variations:  Beef (stewing, brisket, shank or plate) may be used in place

of pork. Adjust cooking time for each.

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Thank you very much.