Pork Sinigang Recipe

Sinigang is another native soup, characterized by its sour taste. It is very easy to prepare, and usually takes only 45 minutes in "walk-away" cooking. Sour fruits are usually used to make the soup taste sour, but artificial flavorings are also available. Here, we will use tamarind as souring agent.

You Will Need:

* 1 kg pork, cut into chunk cubes
* 12 pcs tamarind
* 1 big onion, diced
* 3 medium-sized taro roots, cut into quarters
* 6 big tomatoes, quartered
* 2 pcs horse radish, sliced
* 1 bundle stringbeans (cut into 2 inches long)
* 1 bundle swamp cabbage (cut into 2 inches long) or 1 cup spinach
* 6 cups water

Here's How to Cook Sinigang:

1. Boil the tamarind until it's soft. Pound and let all the juices strain...then set it aside.
2. In a casserole, bring pork to a boil, lower fire and simmer until pork is tender.
3. Add tomatoes, taro, radish, onion, and tamarind juice. Cook for ten minutes, with uncovered pot.
4. Add the spinach or swamp cabbage, then turn off the fire. It will cook on the residual heat.
5. Season with salt to taste.

TIP: You can add okra and eggplants to the soup, too. Just add them step 3.

Serves 4 to 6.