Sinigang or Pork Stew in Tamarind Broth is one of the top favourite dish in the Philippines. It is characterized by its sour flavour coming from the tamarind, when I was young I remember my grandmother uses the real tamarind and squeeze it on the broth once it is boiled, nowadays there are a lot of ready made mix available in the supermarket even here in New Zealand we have the Philippines and Thailand packet, I remember also when we are living in Malaysia they don’t have this packets instead they have the preserved fruit version of it. You can also cook sinigang by not using the tamarind but other sour fruits, the ones I had tasted was the kamias (averrhoa bilimbi), santol (wild mangosteen), calamansi (calamondin), green mango, guava but nothing beats the tamarind. Several vegetables can be added as well like kangkong (water spinach), okra, sitaw (string beans) and eggplant.
Pork Belly : 800g, cubed
Red onions : 1 large
Sinigang (tamarind) mix : 1 packet or Tamarind : 400g
Tomatoes : 2 medium, chopped
Kangkong (water spinach) : 1 bunch
Taro : 8 small pieces
Okra : 200g medium sized, cut into two
- Place pork in a pot, pour water in pot until the pork is barely covered bring to a boil. If using tamarind place it on a muslin cloth and tie the ends.
- Add the taro and chopped tomatoes, bring to a boil then simmer for 45 minutes
- Add the sinigang mix or if using tamarind extract all the juice by wringing the muslin cloth multiple times then remove once all juice is extracted.
- Add okra and cook for 5 minutes
- While boiling add the kangkong leaves and cover, turn of the heat.
- Season with pepper and fish sauce