Monday, October 22, 2012

HOW TO COOK PORK SINIGANG (SINIGANG NA BABOY SA SAMPALOK)


  How To Cook Pork Sinigang (Sinigang Na Baboy Sa Sampalok) –This is another version of the very famous traditional dish in the Philippines, the Sinigang na Baboy. I have posted my other version before and actually it was one of the first posts on my blog. But if you are going to find out what was the ingredient used for sourness of the dish, I used Calamansi and Tomatoes.



  In this version, we are going to use Sampalok or Tamarind. Many of us find it more appealing but if you are going to ask me, well, for me it depends on the amount you are going to use because Tamarind has a strong sourness so if you put more than it ought to be then you have ruined your Sinigang. There is a little problem when cooking this dish, because raw Tamarind is hard to find nowadays, but don’t be upset because there are numerous kinds of instant Tamarind powder that you can find in the supermarket. Be careful on the amount you put okay? Here is how to cook Pork Sinigang (Sinigang Na Baboy Sa Sampalok):



HOW TO COOK PORK SINIGANG (SINIGANG NA BABOY SA SAMPALOK)

Ingredients
½ kg of boneless pork
1 tablespoon of oil
1 clove of garlic (minced)
1 medium size onion (thinly sliced)
1 teaspoon of salt (you may adjust)
5g of ginger (thinly sliced)
5 pieces of green chilli
100g of unripe Tamarind or Sampalok (you may adjust according to your taste)
5 cups of water
1 cup of string bean (trimmed)

Cooking Procedure
  1. In a skillet, heat the oil over medium-high heat.
  2. Add garlic, stir fry until light brown.
  3. Add the onion, stir fry until transparent.
  4. Add the ginger, stir fry for about half a minute.
  5. Add the salt and pork, stir for about 5 minutes.
  6. Add the water and simmer until the pork is tender.
  7. Add the stringbean, chilli and simmer until the bean almost cooked.
  8. Add the Sampalok and simmer until the Sampalok is cooked.
  9. Remove the Sampalok and put it into a bowl. Mash it and pour in the extract into the pot.
  10. Simmer until the stringbean is cooked.
  11. And serve.

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