Pork Sinigang (Pork and Vegetables in Tamarind Broth)
A community recipe by SheryllNot tested or verified by Nigella.com
Introduction
This dish, in my opinion is one of the Philippines' best. Although its prepared in several different ways throughout our country, the end result is practically the same...a tangy and savory soup that's sure to give you comfort and make you sweat. =>
This dish, in my opinion is one of the Philippines' best. Although its prepared in several different ways throughout our country, the end result is practically the same...a tangy and savory soup that's sure to give you comfort and make you sweat. =>
Ingredients
Serves: 4-6
- ¾ kilogram pork belly (or ribs, cut into 2 inch chunks)
- 3 tomatoes (sliced in half or quartered)
- 2 onions (quartered)
- 150 grams river spinach (leaves, with the stem on)
- 100 grams green beans (cut in 2 inch bite size pieces)
- taro (known in the Philippines as Gabi - 3 pieces, peeled and cubed)
- green finger chillies (2 pieces)
- 1 teaspoon salt
- 4 tablespoons tamarind (or tamarind paste)
- 3 tablespoons thai fish sauce (nam pla)
- 1 litre water
- 1⅔ pounds pork belly (or ribs, cut into 2 inch chunks)
- 3 tomatoes (sliced in half or quartered)
- 2 onions (quartered)
- 5⅓ ounces river spinach (leaves, with the stem on)
- 3½ ounces green beans (cut in 2 inch bite size pieces)
- taro (known in the Philippines as Gabi - 3 pieces, peeled and cubed)
- green finger chillies (2 pieces)
- 1 teaspoon salt
- 4 tablespoons tamarind (or tamarind paste)
- 3 tablespoons thai fish sauce (nam pla)
- 1⅘ pints water
Method
Pork Sinigang (Pork and Vegetables in Tamarind Broth) is a community recipe submitted by Sheryll and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Additional Information
You can substitute river spinach with ordinary spinach but you have to add them after you remove the pot from the heat, just before serving.
You can substitute river spinach with ordinary spinach but you have to add them after you remove the pot from the heat, just before serving.
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