How to cook Pork Sinigang
1
Start the broth
Place pork and water in a large pot. Bring to a boil, skim the foam, then add onion and tomatoes.
2
Tenderize the pork
Cover loosely and simmer for 50–60 minutes, or until the pork is tender. Add water if needed.
3
Season the soup
Stir in the tamarind base and fish sauce. Taste and adjust until the broth is pleasantly sour and savory.
4
Add firm vegetables
Add radish and chilies; simmer 5 minutes. Add eggplant, sitaw, and okra and cook for another 5–7 minutes.
5
Finish with greens
Add kangkong, cover, and cook for 1–2 minutes. Season with pepper and more fish sauce if needed.
6
Plate and serve
Ladle pork, vegetables, and plenty of broth into a wide bowl. Serve hot with fish sauce mixed with chili and calamansi.
Maria’s tip: Add the vegetables in stages so each one stays vibrant and properly cooked.
Food safety: Cook pork until tender and fully done; refrigerate leftovers promptly and reheat until steaming.