Pork Sinigang or “sinigang baboy” in tagalog, is a favorite Filipino food dish that can be prepared and cooked easily. My mother always prepare this cuisine every weekend for the family to enjoy. If you want to learn how to prepare sinigang baboy, then this post is for you.
Sinigang can also be applied to shrimp (shrimp sinigang), milk fish (sinigang bangus), beef sinigang (sinigang baka), maya-maya (sinigang na maya-maya sa miso), salmon sinigang and chicken hinalog (sinapalukang manok). Traditional sinigang seasonings includes bayabas and sampalok to make it more sour and tasty. Today, sinigang instant mixes are easily available in the market which makes the preparation more simple.
Estimated average cooking and preparation time is 1 hour. Below are the ingredients and preparation instructions.
3/4 kilo pork (chunk cuts)
2 onions (diced)
3 tomatoes (sliced)
5 cloves of garlic (minced)
2 pieces horse radish (sliced)
100 grams string beans
100 grams water spinach (kangkong)
3 pieces pealed taro (gabi)
200 grams tamarind (sampalok)
2 pieces green pepper
3 tablespoons fish sauce (patis) and
1 liter of purified water
- Put the tamarind into a cooking pot and boil. Once the shell cracks, peal and use a strainer to pour the tamarind into a bowl together with the boiled water.
- Gently press the flesh of the tamarind and strain again.
- Put the sauté garlic, onions and tomatoes into the cooking pot and let it simmer for not over 5 minutes.
- Add pork, fish sauce and water respectively. Boil together then simmer for not over 15 minutes then add gabi. Simmer for another 15 minutes until the pork becomes more tender.
- Put in the horse radish then simmer for 5 minutes. Then add the string beans, water spinach and green pepper all together.
- Boil for another 5 minutes and serve hot.
There you go. You are now ready for you own pork sinigang dish. Now you can enjoy this delicious food right at your own home through your own cooking skills. I hope this post helped you with your cooking endeavors. Until next time!