Pork Belly Sinigang

Pork Belly Sinigang

Sinigang is a popular sour soup dish in the Philippines usually served with hot rice and a fried dish on the side.  In fact, this is my favorite of all of the soup dishes. In this basic recipe, I used pork belly, spareribs are also commonly used for Sinigang. Other options are beef, fish and shrimp.

Growing up, we used fresh tamarind as a souring agent. Calamansi, guava, Kamias or Bilimbi fruit can also be used. Since, fresh tamarind is rarely found here abroad, the instant Sinigang Mix comes very handy. Eggpant, okra and finger pepper can also be added in this dish.

Ingredients:

• 2lbs - Pork Belly (cut into chunk cubes)
• 1-2 - package Sinigang Mix(depends how sour you want it)
• 1 -  bunch Long String Beans / Sitaw (cut into 3" long)
• 1/2 lb - Taro/ Gabi (sliced diagonally)
• 1-  large Radish  / Labanos (sliced diagonally
• 1- Onion (sliced)
• 2 - Tomatoes (sliced)
• Rice water / Pinaghugasan ng Bigas 
• Salt
• Fish Sauce / Patis to taste

Let's Cook!

1. In a pot, put the rice water together with pork, tomatoes, onion and a dash of salt. Let it boil until the pork is tender.
   

2. Add the Sinigang Mix then stir.
3. Put the Gabi/Taro and simmer until its tender, then add radish followed by the string beans. Make sure not to overcooked the vegetables.
4. Adjust the seasoning with fish sauce.
5. Serve with hot rice...Enjoy!