Monday, October 8, 2012

Pork Sinigang



pork chunks
tomatoes, slices
onions, slices
garlic, minced
kangkong or spinach
string beans
sinigang mix


1. Boil pork in to tenderize it
2. Saute garlic, onions and tomatoes
3. Add pork, patis and water and let it simmer
4. Add sinigang mix
5. Add gabi and radish
6. Add kangkong/spinach and string beans

If you do not want to use "sinigang mix", all you need to do is to boil sampaloc/tamarind separately and to add it in place of the sinigang mix. I did not bother because I do not have access to sampaloc and it's just easier this way, when you think about it. Hahaha! I am not exactly serving culinary experts so I can do with "instant mixes", right?

Anyway, it took me a while to cook sinigang because the truth is that it is one of my favorite. I have always loved sinigang growing up, so much more than adobo --- actually. Some people love adobo and an have adobo everyday but I love my sinigang and the reason why I never attempted to try it was because I was afraid I'd fail. I want it really sour and I got it! The soup was just amazing, but next time I'll make it more spicy. I can't have shrimps because I am allergic and fish (well, I am not exactly a fan); but serve me hot pork sinigang anytime and I'd be very happy --- with or without rice!

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