Sinigang

2 lbs pork belly or buto-buto
1 bunch spinach or kang-kong
3 tablespoons fish sauce
12 pieces string beans sitaw, cut in 2 inch length
2 pieces tomato quartered
3 pieces chili or banana pepper
1 tablespoons cooking oil
2 quarts water
1 piece onion sliced
2 pieces taro gabi, quartered
1 pack sinigang mix good for 2 liters water

Recipe

Heat the pot and put-in the cooking oil
Sauté the onion until its layers separate from each other
Add the pork belly and cook until outer part turns light brown
Put-in the fish sauce and mix with the ingredients
Pour the water and bring to a boil
Add the taro and tomatoes then simmer for 40 minutes or until pork is tender
Put-in the sinigang mix and chili
Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes
Put-in the spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in the pot.
Serve hot. Share and enjoy!

History

Sinigang comes from the verb “sigang” meaning “to stew” – therefore, sinigang means “stewed”.

The stew, or soup really as it’s a lighter broth, simmers a protein in a sour broth with vegetables. The sourness comes from sour fruits, typically tamarind and never vinegar.

While this is a soup, it is not like a western soup course as an appetizer. Rather, it is considered a main dish as it is cooked in abundance for a family or gathering.

And much like other soups cooked in hot and humid Southeast Asia, sinigang’s sourness and heat help refresh and cool one down during even the hottest months of the year.