Sinigang Na Baboy Pork And Vegetables In Tamarind Broth Recipes

Steps:

• In a large pot, heat the oil over medium-high until shimmering. Add the garlic and cook until toasted, 1 minute. Add the pork, season with 1 1/2 tablespoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the tamarind, onion, fish sauce, serrano chiles and 10 cups water, and bring to a boil over high.
• Once the mixture comes to a boil, lower the heat to medium, cover and simmer until the pork is softened but not fully tender, about 1 1/2 hours.
• Stir in the daikon, cover and continue to simmer until daikon is tender and the pork is yielding, about 30 minutes.
• Uncover and discard the chiles. Add the long beans, eggplant, tomatoes and spinach and cook, stirring occasionally, until the vegetables are tender, about 20 minutes.
• Stir in the lemon juice. Serve over rice.

Steps:

• Heat the cooking oil in a pot. Saute the garlic, onion and tomatoes until they start to soften. Add the pork cubes. Cook, stirring, until the meat changes color Pour in enough water (or rice washing) to cover. Add the finger chilis. Season with patis. Bring to the boil, cover and simmer for an hour to an hour and a half, or until the pork is tender About 20 minutes before the pork is done, add the taro wedges. Meanwhile, place a fine sieve over a bowl. Pour in the tamarind with the boiling water. Press the boiled tamarinds through a fine sieve to get the juice and as much of the pulp as you can. For a more detailed tutorial (and more illustrative photos), click here to view how to extract tamarind juice About ten minutes after adding the taro (gabi) to the pot, add the eggplant wedges. When the eggplants are almost done, add the kangkong to the pot, pressing them down gently into the broth. Let boil for five minutes. Taste the broth and add more patis if necessary Serve the soup hot