Pork Sinigang kabayan

• 3/4 kilo Pork, cut into chunks

• 3 tomatoes, sliced

• 2 onions, diced

• 100 grams Kangkong (river spinach)

• 100 grams String beans

• 2 pieces horse radishes, sliced

• 3 pieces gabi (taro), pealed

• 2 pieces sili pag sigang (green finger pepper)

• 200 grams sampalok (tamarind)

• 3 tablespoons of patis (fish sauce)

• 1 liter of rice wash or water

Sinigang Cooking Instructions:

• Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
• In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
• Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
• Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
• Serve piping hot.

Sinigang Cooking Tip:

• Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.