This sour soup recipe is native to the Philippines. Used to cook pork as the main ingredient though beef, shrimp, fish, and even chicken (this is known as sinampalukang manok) can be used. There are many versions of it, but what we have here for you is the pork sinigang. Several souring agent are also can be used but the most common and widely used is the tamarind fruit (known as sampaloc). Other fruits like guava, tomato, bilimbi (known as kamias), green mango, pineapple, and wild mangosteen (santol) can also be used to make the sinigang taste sour. Some people enjoy it more with patis and sili on the side as “sawsawan” or sauce. Try this delicious and easy to prepare pork sinigang now and enjoy!
- 5 cups rice washing or water
- 1 kg. sliced pork pata
- 1 pc. medium onion, sliced
- 2 pcs. medium tomato, sliced
- 2 pcs. siling panigang
- 5 pcs. sigarillas, sliced
- 2 packs 11g MAGGI MAGIC SINIGANG® Original Sampalok Mix
- 1 bunch pechay, remove core and rinse
How to Cook Pork Sinigang Recipe:
- Place pork pata and water in a pot. Bring to a boil, skim the scum, add onion, tomato and siling panigang and simmer while covered for 1 hour or until pork is tender.
- Add sigarilyas. Pour MAGGI MAGIC SINIGANG ® Original Sampalok Mix. Stir in pechay and remove from the heat. Transfer into a serving bowl and serve hot