This is my hubby’s favorite Filipino dish. I can serve this for a whole week without any complain. 😉 It’s easy to cook too! I’m just starting to cook and believe when I say so. Thanks to the inventor of instant mix or powder mix that we don’t have to do it the hard way anymore. Although it’s much better and fresher to use the natural way of getting the soury flavor of tamarind. But since its difficult for me to get a fresh sampaloc, I’m going to show you the easy way and incorporate sinigang mix in this recipe.
2 lbs of Pork Belly cut into cubes
1 small radish cut into small pieces
1 medium Onion sliced thinly
1 small tomato diced
1 eggplant cut diagonally
1 cup of Sitaw or string beans cut in 2 inches length
3 cups of Kangkong or water spinach
2 pcs. Of Siling Mahaba or finger peppers
1½ pack of Sinigang Mix (I prefer the one with sili)
1 tsp. vetsin (optional)
1 tbsp. patis
1½ quarts of water
In a large pot add water and bring to a boil. Then add the pork cover and let it simmer for 3 minutes. Remove scum from the broth then add onions, tomatoes, siling haba, vetsin and cook for ten minutes or until the pork is tender. Then add the sinigang mix, Labanos, and eggplant then simmer with cover for 10 minutes. Finally add the kangkong and sitaw and let it cook for another five minutes and voila! You can now enjoy your hot pork sinigang.
Let it cool for five minutes before serving with rice!