One of Filipino favorite main course, sinigang na baboy is an easy-to-cook dish that even a newbie in the kitchen can cook it for a starter’s cooking lesson.
What You Need:
- 1/2 kg. pork
- a bundle of kangkong (watercress) leaves
- a bundle of sitaw (string beans)
- taro, sliced
- 1 medium-size onion
- 3 pieces green chili (siling pangsinigang)
- Knorr Sinigang Mix (Sampalok Original or the with Gabi variant)
- a liter of water (or more)
3 pieces tomatoes
What to Do:
1. Rinse the pork. Make sure that blood or hair are removed.
2. In a pot, pour a liter of water and the pork. Do not cover the pot while bringing the meat to a boil. Scums will form upon boiling and you must remove it.
3. After removing the scum, add water and the sliced onion. Cover the pot and let it boil until the pork is tender.
4. Add the taro (gabi) and string beans (sitaw). These are hard vegetables, thus, they need to be put in first to boil and soften.
5. Add the kangkong stalks (and tomatoes), green chili and the Knorr Sinigang mix. Stir slowly until the powder mix blend with the water. Let it boil for one to two minutes or until the kangkong stalks become soft and darker than its color when uncooked.
Some versions I saw have tomatoes and eggplant slices included, but the common version I see and usually eat are the ones without. Also, tomatoes tend to spoil the food easily. The more native and original version of sinigang includes actual tamarind fruit instead of an instant sinigang mix, you might want to try it as well. 🙂