PORK SINIGANG
Filipino soup cooked with pork. Serve with rice and for additional sauce, use soy or fish sauce. If you want to, you can add what Filipinos call gabi gabi, which is a small taro root. When peeled they look like potatoes. You can add 5 to 6 of them when you add the water and make sure they are cooked through. Take them out when they are cooked because they can get too soft.
Provided by Robyn Michelle
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt. Stir in the ginger, tomatoes, and pork chops. Cover and reduce heat to medium-low. Turn the pork occasionally, until browned. Pour in the water and tamarind soup base. Bring to a boil, then reduce heat. Continue simmering until the pork is tender and cooked through, about 30 minutes. Stir in green beans and cook until tender.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 12.2 g, Cholesterol 63.5 mg, Fat 9.1 g, Fiber 3 g, Protein 26.5 g, SaturatedFat 2.4 g, Sodium 2598.3 mg, Sugar 3.2 g
PORK SINIGANG
This recipe, adapted from the chef Tom Cunanan of Bad Saint in Washington, D.C., really needs fresh white rice when you serve it. It serves as the plain, blank canvas for all the tartness of the tamarind and the richness of the ribs. At Filipino meals, it's quite common to have a variety of sawsawan - sauces and condiments on the table at mealtime. The idea is for everyone at the table to customize their dishes exactly to their liking.
Provided by Ligaya Mishan
Categories dinner, meat, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Wash ribs and pat dry with paper towels. Season generously with salt and pepper. Set aside.
- Snap or pinch off any remaining stems of the dried shiitake mushroom caps and discard. Process mushroom caps to a fine powder in a food processor; you should have 1 1/2 cups of mushroom powder. Set aside.
- Tie the peppercorns and bay leaves in a sachet made of loose cheesecloth and set aside.
- In a large Dutch oven or large heavy-bottomed pot over medium-high heat, add oil and sauté the onion, garlic, tomatoes and long pepper. After the onions have softened and the tomatoes have started to release their juices, reduce heat to medium and stir in the mushroom powder and 1 cup water. Cover and cook for 3 minutes.
- Add pork ribs to the pot and stir to combine with aromatics. Cover and cook for 3 minutes.
- Add 9 cups water and the sachet containing the peppercorns and bay leaves.
- Put tamarind pulp in a fine mesh sieve and submerge sieve in pot. Cover and bring to a boil. Once the pot has reached a boil, break up the tamarind pulp with a wooden spoon. It should have softened considerably. As you're breaking it up, take care to keep it contained in the sieve.
- Reduce heat to a low simmer and cook ribs for about 60 to 75 minutes, or until the meat is soft and pulls easily off the bone. Meanwhile, keep the pot covered, removing cover only to skim foam off the top, as necessary, and to periodically stir the tamarind pulp in the sieve to help release its tartness. To increase the tartness of the broth even more, force pulp through the sieve with the back of a wooden spoon. Once broth has reached the desired level of tartness, remove the sieve from the pot and discard the tamarind solids. (Depending on the taste of the cook, the tamarind pulp may be removed well before the ribs are tender.) Season broth with salt to taste.
- Add eggplant and okra; cover and cook for 5 minutes. Add long beans and radishes; cover and simmer for 3 more minutes. Check the seasoning of the broth and adjust, if necessary.
- Turn off heat and discard the sachet. Ladle into bowls, and serve immediately with steamed jasmine rice. Put fish sauce in a small bowl on the table for people to add to their soup, as desired.
Nutrition Facts : @context http, Calories 504, UnsaturatedFat 19 grams, Carbohydrate 35 grams, Fat 33 grams, Fiber 8 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 965 milligrams, Sugar 18 grams, TransFat 0 grams
SINIGANG
This is a recipe is one of my favorites. It's kind of a sour soup, but not so much soup as you with a compliment with the rice. You can use pork, shrimp, fish, or chicken. The sinigang packets and fish sauce you can find in an asian market.
Provided by MacaroniMandy
Categories Stew
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat Oil, add garlic & onion. Lightly brown.
- Add tomatoes.
- Add patis, (fish sauce).
- Add meat until brown.
- Add water
- Bring to rolling boil (if using seafood add now & cook for 20 minutes).
- Reduce to medium low.
- Cook meat for 40 mins
- Add Sinigang packet.
- Add spinach / bok choy and simmer for another 5 minutes ( it won't take long only until wilted)
- Serve with steamed rice, & extra patis. Enjoy!
Nutrition Facts : Calories 190.9, Fat 5.6, SaturatedFat 0.8, Sodium 1055.1, Carbohydrate 28.3, Fiber 11.5, Sugar 15, Protein 16.8
BOILED PORK WITH LEMON (SINIGANG NA BABOY)
Filipino is one of my favorite cuisines to cook as well as eat. By cooking the rice before it is added to the soup, you will enjoy the crunchy texture with the other flavors in this delicious soup.
Provided by SassyMom3
Categories Pork
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute garlic in oil until brown.
- Add pork and cook 'till brown.
- Add water, onion, tomatoes, and lemon juice.
- Bring to a boil and simmer until pork is tender.
- When tender, add the potatoes and simmer 'till fork-tender.
- Add the green vegetable, hot peppers, and salt or patis to taste.
- Cook for another 5-7 minutes.
- Serve hot with the plain rice.
Nutrition Facts : Calories 683.1, Fat 36, SaturatedFat 11.6, Cholesterol 136.1, Sodium 553, Carbohydrate 37.5, Fiber 7.3, Sugar 4.6, Protein 52.8
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