This dish is probably one of the more popular dishes amongst locals in the Philippines. Your thinking, no, it’s not… it’s adobo! (I laughed a little writing this, no idea why.) If you’re filipino, adobo is what you serve when you have people of a different ethnicity coming over for dinner, it’s a safe dish that’s loved by mostly everyone you give it to….

Sinigang on the other hand, is a dish you serve when you have close family coming over. It’s a dish that’s warm, and “chill” (Like when your bff’s come over, raid your fridge and eat stuff without needing to ask). You’ll either love it or hate it. It’s sour, and you can literally put anything in it.

I’ve struggled for a long time looking for a recipe using anything other then the packet seasoning (which is doped with all kinds of stuff). And when I finally found one, it looked like way to much work – plus, I couldn’t find all the ingredients for it.

So, here I am, with a craving worse than a hAngry pregnant lady, and no ingredients. I consult Dr. Google and I find a recipe with LEMONS!!! They just never crossed my mind when the thought came to making this.. I just thought it was too foreign for my supposed-to-be authentic filipino soup, but I tried it anyway and I was happy I did.

I altered this recipe from Manila Spoon and it made my “winter is coming” persona, into a smiling and welcoming one.

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Here’s what you need:

Ingredients:

 

  • 1 kilo pork ribs
  • 1 large tomato, cut into quarters
  • 1 onion, roughly cut
  • 1 thumb size of ginger, sliced
  • 2 lemons
  • 2 teaspoons tamarind paste (I only used this because I had some left over from making Pad thai )
  • 1 1/2 tablespoons fish sauce
  • 1 large eggplants, cut into cubes
  • 10 small radishes
  • 2 small bunches of bok choy
  • 1 cup string beans, cut.
  • 1 liter water

 

Instructions:

  1. In a pressure cooker, sear pork. Add tomato, ginger, onion and season with salt and pepper. Give a quick stir and add water. Cook in pressure cooker for 15 minutes or until meat is tender.
  2. Add the tamarind paste and fish sauce. Add lemon (little by little, taste to see if it’s sour enough).
  3. Pour in the rest of the ingredients and cook until the vegetables are cooked though, about 10 minutes on medium heat.
  4. Serve piping hot and enjoy!

*  You can use any kind of protein for this (I’ve tried this with salmon, prawns, and pork) and whatever vegetables you have in your kitchen, it all works great. 

This…. *drool* -WINTER IS HERE!

pork sinigang