Sinigang is a classic dish of Philippines. Sinigang is a soupy concoction of indigenous fruits, seafood, meat or chicken with vegetables such as taro, radish, leeks, onion, celery, tomatoes, bok choy, or water spinach, and chiles. Sourness is at the heart of sinigang. I like the sourness in this soup too, not to mention a little bit spicy, almost like tom yum in a sense. This recipe is great when the weather is starting to get chill. It is comforting to your heart and soul 🙂
Another recipe tested from the Memories of Philippine Kitchen by Amy Besa and Romy Dorotan.
PORK SINIGANG (6 servings)
2 Tbsp canola oil
2 lbs boneless, country-style pork ribs, cut into 2 1/2-by- 1 1/2-inch pieces
5 medium plum tomatoes, cored and diced (about 2 cups)
1 large onion, diced (about 2 cups)
1-2 jalapeno chilies, halved lengthwise and seeded if you want or leave it for a spicier version
2 Tbsp freshly squeezed lemon juice
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1 cup peeled and sliced daikon radish (about 1/2 medium daikon)
1 bunch broccoli rabe, stems trimmed, flowers and stems cut into 2-inch pieces
1 bunch scallions, trimmed and thinly sliced, for serving
COOKING METHOD:
1. Bring a medium pot of water to a boil, then reduce the heat and keep at a steady simmer
2. In a large, heavy saucepan over medium heat, warm the oil. Add the pork, tomatoes, and onion, and saute until the pork turns light brown, 5 to 7 minutes. Stir in the jalapenos, lemon juice, salt, and pepper
3. Add enough of the simmering water to the saucepan to cover the pork mixture. Partially cover and simmer until the pork is tender, 40 to 50 minutes. Taste and adjust the seasoning, if necessary
4. Stir in the daikon and simmer for 5 minutes, or until the vegetables are slightly softened. Add the broccoli rabe, and radish are tender, about 5 minutes. Serve over steamed rice, with the scallions on top
