SINIGANG NA BABOY (시니강 나 바보이)
(Sour Soup Pork)
500 gm boney pork
3-4 medium tomatoes - sliced
1 big onion - sliced
1 Tbsp sea salt
1-2 green chilis - pointed ends cut off [optional]
6-8 cups water
souring agent (tamarind puree, lemon and/or lime)
1 aubergine (eggplant) - sliced 1 inch thick and quartered
1 bunch long string beans (sitaw) [optional] - cut into 2 inch pieces
2 taro roots (gabi) - peeled and quartered
spinach leaves or kangkong - washed and plucked from stems
PROCEDURES
1. Combine tomatoes, onion, and sea salt in a big pot. Mix and mash them a little bit with your fingers. Add chilis (optional) and pork.
2. Pour just enough water to cover them and bring to boil. Cook for about 3 minutes. Mash the tomatoes with a sandok (cooking spoon).
Pour in the rest of the water, bring to boil and simmer until pork is tender (about 1 1/4 hours).
3. Add taro, aubergine and sitaw. Bring to boil and simmer until taro is almost cooked (about 5 minutes).
4. Add the souring agent and spinach (for tamarind puree I use about 1/2 cup of it plus a squeeze of lemon/lime). Cook for 1-2 minutes. Taste soup and adjust seasonings accordingly. Serve.
EATING SINIGANG: Eat sinigang with steamed rice and patis. Patis is a fish oil sauce,(similar to 가나리엣찰) so as you can imagine, it's pretty salty. You can find patis in either the Asian section of the grocery store or in an Asian mart. The brand that I like to use is Rupinas, mainly because that's what my parents bought when I was growing up, but there are other brands out there. You can serve the sinigang with the patis by having a small dish and small serving spoon on the side so that people can use however much they like for their own plates.
I like to eat sinigang with a lot of broth spooned over the rice and a teaspoon or so of patis sprinkled on top of that, but really, you should be more sparing with the patis.
(Sour Soup Pork)
500 gm boney pork
3-4 medium tomatoes - sliced
1 big onion - sliced
1 Tbsp sea salt
1-2 green chilis - pointed ends cut off [optional]
6-8 cups water
souring agent (tamarind puree, lemon and/or lime)
1 aubergine (eggplant) - sliced 1 inch thick and quartered
1 bunch long string beans (sitaw) [optional] - cut into 2 inch pieces
2 taro roots (gabi) - peeled and quartered
spinach leaves or kangkong - washed and plucked from stems
PROCEDURES
1. Combine tomatoes, onion, and sea salt in a big pot. Mix and mash them a little bit with your fingers. Add chilis (optional) and pork.
2. Pour just enough water to cover them and bring to boil. Cook for about 3 minutes. Mash the tomatoes with a sandok (cooking spoon).
Pour in the rest of the water, bring to boil and simmer until pork is tender (about 1 1/4 hours).
3. Add taro, aubergine and sitaw. Bring to boil and simmer until taro is almost cooked (about 5 minutes).
4. Add the souring agent and spinach (for tamarind puree I use about 1/2 cup of it plus a squeeze of lemon/lime). Cook for 1-2 minutes. Taste soup and adjust seasonings accordingly. Serve.
EATING SINIGANG: Eat sinigang with steamed rice and patis. Patis is a fish oil sauce,(similar to 가나리엣찰) so as you can imagine, it's pretty salty. You can find patis in either the Asian section of the grocery store or in an Asian mart. The brand that I like to use is Rupinas, mainly because that's what my parents bought when I was growing up, but there are other brands out there. You can serve the sinigang with the patis by having a small dish and small serving spoon on the side so that people can use however much they like for their own plates.
I like to eat sinigang with a lot of broth spooned over the rice and a teaspoon or so of patis sprinkled on top of that, but really, you should be more sparing with the patis.
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