Scribd Logo
Upload

Welcome to Scribd!

  • 313 views

    Sinigang Recipe: Sinampalukang Manok

    Uploaded by

    ERICKSON FRANCISCO
    This document provides a recipe for Filipino pork sinigang, a sour pork soup. The main ingredients are pork belly or pork cuts with bones, vegetables like spinach, string beans, eggplant, and taro, and a souring agent like tamarind or sinigang mix. To make it, the pork is seared in oil with onion then simmered in water and tomatoes until tender. The souring agent, vegetables and seasonings are added toward the end so the soup remains sour and the vegetables crunchy. Sinigang is often served with fish sauce for dipping.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Sinigang Recipe: Sinampalukang Manok

    Uploaded by

    ERICKSON FRANCISCO
    313 views6 pages
    This document provides a recipe for Filipino pork sinigang, a sour pork soup. The main ingredients are pork belly or pork cuts with bones, vegetables like spinach, string beans, eggplant, and taro, and a souring agent like tamarind or sinigang mix. To make it, the pork is seared in oil with onion then simmered in water and tomatoes until tender. The souring agent, vegetables and seasonings are added toward the end so the soup remains sour and the vegetables crunchy. Sinigang is often served with fish sauce for dipping.

    Original Title

    sinigang recipe

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This document provides a recipe for Filipino pork sinigang, a sour pork soup. The main ingredients are pork belly or pork cuts with bones, vegetables like spinach, string beans, eggplant, and taro, and a souring agent like tamarind or sinigang mix. To make it, the pork is seared in oil with onion then simmered in water and tomatoes until tender. The souring agent, vegetables and seasonings are added toward the end so the soup remains sour and the vegetables crunchy. Sinigang is often served with fish sauce for dipping.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    313 views6 pages

    Sinigang Recipe: Sinampalukang Manok

    Uploaded by

    ERICKSON FRANCISCO
    This document provides a recipe for Filipino pork sinigang, a sour pork soup. The main ingredients are pork belly or pork cuts with bones, vegetables like spinach, string beans, eggplant, and taro, and a souring agent like tamarind or sinigang mix. To make it, the pork is seared in oil with onion then simmered in water and tomatoes until tender. The souring agent, vegetables and seasonings are added toward the end so the soup remains sour and the vegetables crunchy. Sinigang is often served with fish sauce for dipping.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 6

    panlasangpinoy.

    com

    Sinigang Recipe
    Vanjo Merano
    6-7 minutes

    Sinigang is a sour soup native to the Philippines. This recipe uses


    pork as the main ingredient. Other proteins and seafood can also
    be used. Beef, shrimp, fish are commonly used to cook sinigang.
    The chicken version, on the other hand, is called sinampalukang
    manok. I prefer to use either pork belly or buto-buto when cooking
    sinigang. The latter refers to cuts with bones intact. These are
    either pork neck bones, chopped spare ribs, and chopped baby
    back ribs. Pork shoulder and ham can also be used when cooking
    sinigang.

    The quality of this dish depends on the souring agent. This is the
    ingredient that makes the soup sour. The most common and widely
    used is unripe tamarind. It is known as sampaloc in the Philippines.
    Other fruits such as guava, tomato, bilimbi or kamias, green
    mango, pineapple, and wild mangosteen or santol can be used to
    make the sinigang taste sour.
    I grew-up eating pork sinigang at least once a week with a saucer
    of fish sauce and crushed siling labuyo on the side as my dipping
    sauce. During rainy days, I enjoy my sinigang meal with rice and a
    few pieces of fried tuyo. These are small fish that were salted and
    dried under the sun. It is a good combination as far as I am
    concerned.

    How to Cook Sinigang

    Pork Sinigang is delicious and easy to prepare. Note that this


    recipe will require to saute the onion and pork. Start by heating
    cooking oil in a cooking pot. Saute the onion until it gets soft. Add
    the sliced pork. We are using pork belly (or liempo) for this recipe.
    You may also use other pork slices such as shoulders or parts with
    bones. Add some fish sauce and continue to cook until the pork
    turns light brown.
    It is time to add the liquid. This recipe calls for water. You may want
    to use half water and half beef broth if you prefer your sinigang to
    be really flavorful. Let the liquid boil and then add the tomato and
    taro (gabi). The tomato needs to blend in with the broth while the
    taro will need to cook for a longer time so that it will start to release
    starch that will make the soup thicker.

    The souring agent for this recipe is a tamarind soup base mix,
    which is more popularly known as sinigang mix. This is a quicker
    alternative to fresh tamarind and it will save you time. Add the mix
    once meat is tender. Add some long green chili, if desired. This will
    make your soup spicy good. Add the rest of the vegetables towards
    the last few minutes. Make sure to add the spinach last.
    This is best served with a condiment composed of fish sauce and
    lots of hot chili pepper.
    Sinigang Alternative Ingredients

    This sinigang version makes use of pork belly. Any cuts of pork can
    be used to make it. Beef and fish can also be utilized.
    I am using spinach in this recipe. It is actually an alternative
    ingredient to kangkong (water spinach), which is the most common
    type of leafy green vegetable used when cooking sinigang.
    Sinigang mix is a powdered product that helps bring-in that good
    sour taste to sinigang. Old school methods requires boiling either
    fresh young tamarind or bilimbi for a long time until the flavors are
    extracted. It is your choice. It is a no-brainer, so I chose flavor and
    convenience.

    Tips in Cooking Pork Sinigang

    Make sure to cook the pork until very tender. I really mean it. You
    don’t want to challenge yourself by chewing the meat with all your
    might while the nice hot broth slowly cools down. Otherwise, enjoy
    the broth first before working on the meat.
    Onion and tomato brings-in flavor to the broth. Cook it during the
    initial steps. Some people like their tomato intact. If you are one of
    these people, I suggest to cook half of the tomato initially and add
    the remaining once the dish is almost done.
    You can still make sinigang even without all the vegetable in the list.
    All you need is pork, green leafy veggies, and the souring agent. Of
    course, water is essential for this recipe.
    Busy people can use a slow cooker to cook sinigang. Make sure to
    add the spinach or kangkong only when you are about to eat. It is
    best to have these fresh.
    Try this Filipino Pork Sinigang Recipe. Let me know what you think.
    We can share ideas and let our opinions be heard by posting a
    comment.
    Pork soup in sour broth with okra, kangkong, eggplant, and string
    beans. This dish is best during the cold weather.
    Course Main Course
    Cuisine Filipino
    Keyword filipino sinigang, pork, pork sinigang, pork soup,
    sinigang, sinigang na baboy
    Prep Time 10 minutes
    Cook Time 1 hour
    Total Time 1 hour 10 minutes
    Servings 6 people
    Calories 892kcal
    2 lbs pork belly or buto-buto
    1 bunch spinach or kang-kong
    3 tablespoons fish sauce
    12 pieces string beans sitaw, cut in 2 inch length
    2 pieces tomato quartered
    3 pieces chili or banana pepper
    1 tablespoons cooking oil
    2 quarts water
    1 piece onion sliced
    2 pieces taro gabi, quartered
    1 pack sinigang mix good for 2 liters water
    Heat the pot and put-in the cooking oil
    Sauté the onion until its layers separate from each other
    Add the pork belly and cook until outer part turns light brown
    Put-in the fish sauce and mix with the ingredients
    Pour the water and bring to a boil
    Add the taro and tomatoes then simmer for 40 minutes or until pork
    is tender
    Put-in the sinigang mix and chili
    Add the string beans (and other vegetables if there are any) and
    simmer for 5 to 8 minutes
    Put-in the spinach, turn off the heat, and cover the pot. Let the
    spinach cook using the remaining heat in the pot.
    Serve hot. Share and enjoy!
    Serving: 6g | Calories: 892kcal | Carbohydrates: 18g | Protein: 20g |
    Fat: 83g | Saturated Fat: 29g | Cholesterol: 108mg | Sodium:
    1067mg | Potassium: 1070mg | Fiber: 6g | Sugar: 8g | Vitamin A:
    6710IU | Vitamin C: 42.8mg | Calcium: 157mg | Iron: 4.5mg

    Watch How to Cook Sinigang

    You might also like

    pFad - Phonifier reborn

    Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

    Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


    Alternative Proxies:

    Alternative Proxy

    pFad Proxy

    pFad v3 Proxy

    pFad v4 Proxy