Filipino Pork Sinigang Recipes

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PORK SINIGANG RECIPE



Pork Sinigang Recipe image

Provided by Panlasang Pinoy Recipes

Number Of Ingredients 8

5 cups rice washing or water
1 kg. sliced pork pata
1 pc. medium onion (sliced)
2 pcs. medium tomato (sliced)
2 pcs. siling panigang
5 pcs. sigarillas (sliced)
2 packs 11g MAGGI MAGIC SINIGANG® Original Sampalok Mix
1 bunch pechay (remove core and rinse)

Steps:

  • Place pork pata and water in a pot. Bring to a boil, skim the scum, add onion, tomato and siling panigang and simmer while covered for 1 hour or until pork is tender.
  • Add sigarilyas. Pour MAGGI MAGIC SINIGANG ® Original Sampalok Mix. Stir in pechay and remove from the heat. Transfer into a serving bowl and serve hot

PORK SINIGANG



Pork Sinigang image

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

1 tablespoon vegetable oil
1 small onion, chopped
1 teaspoon salt
1 (1/2 inch) piece fresh ginger, chopped
2 plum tomatoes, cut into 1/2-inch dice
1 pound bone-in pork chops
4 cups water, more if needed
1 (1.41 ounce) package tamarind soup base (such as Knorr®)
½ pound fresh green beans, trimmed

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



Pork Sinigang image

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

2 pounds St. Louis-style pork ribs, separated and cut in half crosswise
Kosher salt
Freshly ground black pepper
3 ounces dried shiitake mushroom caps
1 1/2 tablespoons whole black peppercorns
5 dried bay leaves
3 tablespoons canola oil
1 large white onion, thinly sliced (about 2 cups)
2 tablespoons minced garlic
3 large Roma tomatoes, cut into eighths (about 3 cups)
1 long pepper or jalapeño, stemmed and halved
7 ounces tamarind pulp
2 Thai eggplant, quartered or 1 Baby Italian eggplant, cut into 1-inch pieces
1/4 pound small whole okra, stems trimmed without cutting into pod
1/4 pound Chinese long beans or green beans, cut into 2-inch lengths
2 watermelon radishes or a 4-inch piece of daikon, sliced into 1/8-inch discs
3 tablespoons fish sauce

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

PORK, VEGETABLE, AND TAMARIND STEW



Pork, Vegetable, and Tamarind Stew image

The finished stew should be decidedly sour, tamarind's calling card, but you're in control of how ­puckery things get. You can sub other vegetables or simplify the array, but be very careful not to overcook them. This recipe is from Bad Saint, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

Categories     Bon Appétit     Philippines     Soup/Stew     Pork     Tamarind     Garlic     Bok Choy     Mushroom     Pepper     Eggplant     Radish     Dinner     Winter     Okra     Stew

Yield Serves 8

Number Of Ingredients 19

10 dried bay leaves
1/2 cup black peppercorns
1 cup dried shiitake mushrooms
3 tablespoons vegetable oil, divided
1 medium white onion, chopped
2 heads of garlic, cloves chopped
2 jalapeños, thinly sliced
3 medium tomatoes, quartered
4 pounds St. Louis-style pork spareribs or skinless, boneless pork shoulder (Boston butt), or a combination of both
1 (8-ounce) package dried tamarind pulp with or without seeds
Kosher salt
4 baby bok choy, halved lengthwise
1 small Japanese eggplant, cut into 1-inch pieces
2 watermelon radishes or globe radishes, cut into 3/4-inch pieces
4 ounces Chinese long beans or green beans, cut into 2-inch lengths
1 cup small okra
1 tablespoon fish sauce; plus more for serving (optional)
Special Equipment
A layer of cheesecloth; a spice mill

Steps:

  • Place bay leaves and peppercorns in center of cheesecloth and tie closed with kitchen twine; set sachet aside. Grind mushrooms in spice mill to a powder.
  • Heat 2 Tbsp. oil in a large heavy pot over medium-high. Cook onion, garlic, and chiles, stirring often, until softened, about 5 minutes. Add tomatoes and cook, stirring often, until partly broken down and very saucy, about 5 minutes. Add ribs, mushroom powder, reserved sachet, and 12 cups water. Bring to a boil, then reduce heat. Place tamarind pulp in a small medium-mesh sieve and partially submerge into simmering liquid (it will soften and start to dissolve as time goes by). Cook ribs, skimming foam from the surface, until very tender (meat should be practically falling off the bone for ribs and shred easily for pork shoulder), 2-2 1/2 hours. Season with salt and push tamarind pulp through sieve with a rubber spatula, tasting as you go, until desired level of sourness is reached. Discard any remaining tamarind.
  • Heat remaining 1 Tbsp. oil in a medium skillet over medium-high. Cook bok choy, eggplant, radishes, beans, and okra, tossing occasionally, until crisp-tender, about 5 minutes. Add 1 Tbsp. fish sauce and toss to coat. Divide vegetables, ribs, and broth among bowls; serve drizzled with more fish sauce, if desired.
  • Do Ahead
  • Ribs can be cooked 3 days ahead. Let cool; cover and chill.

FILIPINO SINIGANG (TAMARIND SOUP)



Filipino Sinigang (Tamarind Soup) image

Make and share this Filipino Sinigang (Tamarind Soup) recipe from Food.com.

Provided by dageret

Categories     Pork

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 10

3 lbs pork ribs, chopped into 1 inch pieces
2 tablespoons minced garlic
1 medium onion, chopped
1 packet sinigang tamarind soup mix (found in international food section)
16 cups water
1 bok choy, chopped in 1 to 2 inch slices
1 daikon radish, chopped in thin round slices (optional)
1 small tomatoes, chopped fine (optional)
2 small potatoes, chopped in large chunks (optional)
salt

Steps:

  • Saute ribs garlic onions and salt to taste until brown.
  • In Separate large pot add water Sinigang tamarind soup packet (found in international food section) to taste I like the whole packet but less is more in this case if it is to sour for you.
  • Remember you can eat this with rice.
  • Then add the tomato and the pork, cook on medium heat for about 40 min and then add the potatoes cook for another 10 min and then add the Daikon Radish and the Bok choy cook about 10 more min.
  • It is good if the meat easily comes away from the bone.
  • You can eat this straight or over rice or both.

Nutrition Facts : Calories 463.9, Fat 34.6, SaturatedFat 12.6, Cholesterol 125.1, Sodium 137.4, Carbohydrate 3.4, Fiber 1.1, Sugar 1.5, Protein 33.3

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