Is there a problem so big and so heavy that a warm bowl of Pork Sinigang can’t fix? I bet there’s none! It might be a big chocolate cake for some, carrot cupcakes for others and even ice cream for many but for me, nothing beats Pork Sinigang paired with warm steamed rice. It simply is warm, inviting and comforting. Simply perfect for the upcoming rainy days! No, scratch that. This one’s perfect for any day and any weather. I’ll let you in a little secret. There even were midnights when I would wake up and crave for the Sinigang that I know is resting in our fridge. It surprises my mom to find out that all the Sinigang was gone over the night!
But with a Sinigang so tasty she shouldn’t act all surprised, right?
Anyway, John’s Sinigang is just equally delicious! The vegetables are fresh and tender, the meat soft and nice, and the soup is just the right kind of sour. Whenever we have this in our table, all diets and portion control are set aside and we leave our dining room feeling super satisfied but still wanting for more. This one really is my kryptonite.
For this recipe, we used pork meat, kangkong and okra. I remember a similar Sinigang post where we used Salmon Belly and a different set of vegetables. This one’s my favorite so far! But we’ll be sure to add in here the other Sinigang variations that we know of. Until then, keep in touch! 🙂
- 1 lbs. Pork, cut into square pcs
- 1 bundle String Beans, washed and cut into 2-inches length
- 1 bundle Kangkong, washed
- 1 Radish, sliced
- 2 pcs large Tomatoes, washed and cut into quarters
- 1 small Onion, peeled and cut into quarters
- 1 Sinigang Mix
- Put meat, onion and tomato with 1.2L water in a pot over medium heat. Cook until the meat is tender.
- Add the radish and string beans. Cook for 2 to 3 minutes.
- Add the kangkong. Cook for 5 more minutes or until the vegetables are of desired tenderness.
- Add the Sinigang mix and salt to taste. Simmer for another 3 more minutes,
- Serve warm and enjoy!
Sinigang – Filipino sour soup
Kangkong – water spinach