Pork Sinigang Pork In Tamarind Broth Food

PORK SINIGANG (PORK IN TAMARIND BROTH)

Steps:

• Wash the pork thoroughly and put it in a big pot, fill it with 2 quarts water, bring to a boil in a high heat.
• Skim the scum (dirty froth) that might float on top just before it boils, watch it because if you miss that moment, it'll disintegrate and it will end up floating in your soup like "cobwebs"... not good.
• After skimming the scum off add in the gabis (taro roots), tomatoes and onion and half the amount of green chili that you're using.
• Season with patis (fish sauce).
• Bring to a boil again then lower heat to "gentle boil" or simmer.
• If you have a pressure cooker, use it to shorten cooking time.
• When meat is a little tender, add one large packet of sinigang mix, then boil some more until the meat is fork-tender.
• Add the okra and the rest of the green chili peppers.
• Cook for five minutes, then add in the kangkong leaves, and the last packet of sinigang mix, don't add it all at once, have a taste again, add a little or the whole pack depending on how tart you want it.
• Bring to boil and cook for another five minutes more or depending on how you want your veggies, al dente or mushy.
• Taste it, adjust seasoning if necessary.
• Serve hot with steamed rice and unbuckle your belts.

SINIGANG (TAMARIND BROTH WITH PORK AND VEGETABLES)

Steps:

• In a large pot, heat the oil over medium-high until shimmering. Add the garlic and cook until toasted, 1 minute. Add the pork, season with 1 1/2 tablespoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the tamarind, onion, fish sauce, serrano chiles and 10 cups water, and bring to a boil over high.
• Once the mixture comes to a boil, lower the heat to medium, cover and simmer until the pork is softened but not fully tender, about 1 1/2 hours.
• Stir in the daikon, cover and continue to simmer until daikon is tender and the pork is yielding, about 30 minutes.
• Uncover and discard the chiles. Add the long beans, eggplant, tomatoes and spinach and cook, stirring occasionally, until the vegetables are tender, about 20 minutes.
• Stir in the lemon juice. Serve over rice.