This dish is perfect for any type of the day. It could be rainy or even a typical day with the family. It has this sour, savory addicting taste that any age would love to.
Sinigang, a sour tasting soup originating from the Philippines, is usually served as a main dish with rice. Many people make this dish for special occasions such as a birthday or a baptism, but its not for any special purpose, just a common dish of the Filipino culture. Sinigang is often composed of a type of meat or fish, vegetables, tomatoes, and tamarind flavoring. For example sinigang can be cooked with beef, chicken, pork spare ribs, shrimp, or even fish, but more commonly it is cooked with pork. Vegetables can be bok choy, string beans, broccoli, okra, taro, kangkong, or eggplant can be used, but is usually cooked with bok choy. My family in particular has made sinigang using pork spare ribs, bok Choy, tomato, and onion using the tamarind fruit powder flavoring to add the sour taste to the soup because that is how it was made where they are from, Manila. Over time, sinigang has evolved in where it has gotten it sour taste from; according to Scribd, people now use guava, raw mango, or calamansi to add the sour taste to their soup instead of just the tamarind flavoring.
Sinigang is often assumed to be the national food of the Philippines because of how common and how long it has been around, but it is in the top ten of the Filipino specialties along with lechon, adobo, and lumpia. This dish is called sinigang because that specific word means stew which is exactly what the dish is. This stew can be helpful for a sore throat or even on a cold night to keep you warm. My Lola has often described the dish as being the food to bring people together, their little piece of home they get to eat whenever it’s made. Different regions in the Philippines cook this dish differently – Legazpi City makes this dish with fish (fish head in particular), with beef in Makati City, and with chicken in Kawit a province of Cavite, Philippines. Over time, the tamarind flavoring has evolved as well; . Over time, the tamarind flavoring has evolved as well; The fruit is no longer used and now there is a tamarind powder flavoring or tamarind bouillon cubes. Initially you were supposed to allow the tamarind fruit to boil in water until the shell came off then allow the fruit to soak in the water, which would give the broth the sour flavor. These steps can now be avoided simply by using the powder soup mix or the bouillon cubes that offer equal the taste.
Here’s the recipe:
1 liter water
500 gm pork spare ribs, cut into chunks
1 pc red onion, quartered
2 pcs medium sized tomato, quartered
8 pcs sitaw, sliced into 2” pieces
1 bundle kangkong stalks and leaves
1 pc talong, sliced
2 pcs siling pangsigang
1 pack Knorr Sinigang sa Sampalok Original 20 g (increase to 40g for a more sour sinigang)
Procedure
1 Begin by washing pork spareribs in cold running water. Then, submerge in a medium pot with a liter of water. Bring to a boil without covering the pot to allow the scum to float. Scums are impurities found in meat, so you have to be meticulous in removing it with a slotted spoon or spatula.
2 After the broth clears up, it’s time toss in your onions and tomatoes. Then, cover your pot to fully cook your meat. Use a fork to pierce the meat so you can tell if it’s already set and tender.
3 Then, add the sitaw, kangkong stalks and talong into the pot and cook until these turn dark green. This should take just about a minute.
4 Add in your siling sigang, kangkong leaves and the Knorr Sinigang sa Sampaloc Mix. Stir and simmer. It should be done in about minute.
5 All done! Transfer your Sinigang to a serving bowl. This is a happy treat that warms, soothes and satisfies everyone in the family! If you deliberately prepared an extra sour Sinigang, make sure you have enough rice to go with that extra asim kilig taste. Enjoy!
source:
https://www.knorr.com/ph/recipe-ideas/sinigang-na-baboy-recipe.html
https://taylormaighdlin.wordpress.com/2014/05/12/history-of-sinigang/
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