Siningang Na Baboy Sa Sampalok

Pork Sinigang or Sinigang na Baboy is a sour soup that is part of the cuisine of the Philippines. The soup dish uses pork as the main ingredient, although beef, shrimp, fish and chicken can be used. (if chicken is used, the recipe is known as sinampalukang manok). Bony portion of pork known as “buto-buto” are generally used for this recipe; pork neck bone, chopped spare ribs, chopped baby back ribs, and pork belly. On occasion, pork kasim and pigue (pork ham) are also used.

Ingredients

  • 1 kg pork belly (or buto-buto)
  • 1 bunch spinach (or kang-kong)
  • 3 tablespoons fish sauce
  • 1 bunch string beans (sitaw), cut in 2 inch length
  • 2 pieces medium sized tomato, quartered
  • 3 pieces chili (or banana pepper)
  • 1 tablespoon of cooking oil
  • 2 liters water
  • 1 large onion, sliced
  • 2 pieces taro (gabi), quartered
  • 1 pack sinigang mix (good for 2 liters water)

Cooking Instructions

  1. Heat the pot and put-in the cooking oil
  2. Sauté the onion until its layers separate from each other
  3. Add the pork belly and cook until outer part turns light brown
  4. Add in the fish sauce and mix with the ingredients
  5. Pour the water and bring to a boil
  6. Add the taro and tomatoes then simmer for 40 minutes or until pork is tender
  7. Add in the sinigang mix and chili
  8. Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes
  9. Add in the spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in the pot.

Serve hot…

 

Sinigang Notes

Sinigang is traditionally tamarind-based. Variations of the dish derive their sourness from ingredients such as guava, calamansi, bilimbi (balimbíng), or unripe mango.

Seasoning powder or bouillon cubes with a tamarind base are commercial alternatives to using natural fruits.

Meat in sinigang (e.g., fish, pork, beef, shrimp, or chicken) is often stewed with tamarinds, tomatoes, garlic, and onions. Other vegetables commonly used in the making of sinigang include okra, taro corms (gabi), daikon (labanós), water spinach (kangkóng), yardlong beans (sitaw) and eggplant (talóng). Most Filipinos like to cook sinigang with green long peppers in order to enhance the taste and add a little spice to the recipe.

Sinigang variations

  1. Sinigáng sa Misô – miso added to the soup, with a tamarind base
  2. Sinigáng sa Bayabas – uses guava as the sour soup base
  3. Sinigang sa Mangga – uses unripe mango as the sour soup base
  4. Sinigang sa Kalamansi – uses calamansi or lemon as the sour soup base
  5. Sinigáng na Isdâ – Fish Sinigang
  6. Sinigáng na Baboy – Pork Sinigang
  7. Sinigáng na Hipon – Shrimp or Prawn Sinigang
  8. Sinigang na Baka – Beef Sinigang
  9. Sinampalukang Manók – Chicken with tamarind leaves

Sinampalukang manók or sinampalukan (from sampalok) is not considered a variation of sinigang because the chicken has to be sautéed in ginger first instead of all the ingredients being placed simultaneously into the pot and brought to a boil. Sinampalukan is also distinguished by its use of shredded tamarind leaves, and is usually made together with ginger, onions, tomatoes, eggplant and spinach.

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