Easy Pork Sinigang Recipe

Name: Easy Pork Sinigang Recipe
Prep time: 20 min
Total time: 90 min
Yield: 1 dish
Ingredients: 2 lbs of pork soft bone or pork neck bones; cut into 2" cubes (substitute with pork neck); 1 medium yellow onion; quartered; 4 yellow hot chile peppers (Santa Fe grande chili peppers); 3 tablespoons fish sauce; 1 tablespoon vegetable oil; 1 bunch baby spinach (for a traditional recipe; use Kang-Kong aka water spinach); 1 bunch Chinese long beans (sitaw) or string beans; cut into 2" length; 2 medium tomatoes; quartered; 2 small taros (gabi); quartered; 1 packet of instant sinigang mix; 8½ cups of water

Published on January 15, 2017 | In Filipino | By balutcrew |

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- Prep Time
- 20 Minutes
- Cook Time
- 90 Minutes
- Yield
- 1 dish
- Difficulty Level

This traditional soup-based dish is also known as Filipino pork tamarind soup and is the perfect companion during chilly winter nights or rainy days. Not only is this recipe easy to make, the recipe yield enough to feed an entire family of 4 or more with room for leftover for the next day. We’ve made this recipe for two and the entire dish lasted about two days; two dinners and two lunches (brown bagged for work). Since this is an “easy” sinigang recipe, we will be using readily available ingredients alongside with references to traditional ingredients found commonly in Asian supermarkets instead. For example, we’ll be using baby spinach instead of water spinach which the traditional dish calls for since water spinach is not readily available outside of Asian supermarkets. We’ll also be using a packet of sinigang mix instead of making the tamarind base from scratch for the scope of this dish. The taste is indiscernible from the traditional version of the dish. Sinigang is served with Jasmine rice and eaten in a bowl filled with rice and mixed with the sinigang soup.

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Ingredients

2 lbs of pork soft bone or pork neck bones, cut into 2" cubes (substitute with pork neck)
1 medium yellow onion, quartered
4 yellow hot chile peppers (Santa Fe grande chili peppers)
3 tablespoons fish sauce
1 tablespoon vegetable oil
1 bunch baby spinach (for a traditional recipe, use Kang-Kong aka water spinach)
1 bunch Chinese long beans (sitaw) or string beans, cut into 2" length
2 medium tomatoes, quartered
2 small taros (gabi), quartered
1 packet of instant sinigang mix
8½ cups of water

Instructions

Heat oil in a stock pot at medium-high and sauté quartered yellow onions until semi-translucent, about 5 minutes.
Add pork cubes and sauté until they are brown on all sides, about 8 minutes.
Add fish sauce and water to stock pot, turn heat to high until liquid begins to boil.
Add quartered tomatoes and taro into stock pot. Lower heat and allow the soup to simmer for an hour, until pork cubes have become tender.
Add instant sinigang mix and chili peppers to the stock pot and stir to combine. For an added heat kick, cut 1/2" off the stem ends of the chilis and expose the seeds before adding.
Add Chinese long beans into stock pot or substitute and simmer for 15 minutes.
Turn off heat, add spinach into stock pot and then cover the pot with lid. Since the spinach wilt easily and quickly, it is added in the final step. Enjoy with white rice preferably Jasimin rice.