SPICY SINIGANG RECIPES

Filipino soup cooked with pork. Serve with rice and for additional sauce, use soy or fish sauce. If you want to, you can add what Filipinos call gabi gabi, which is a small taro root. When peeled they look like potatoes. You can add 5 to 6 of them when you add the water and make sure they are cooked through. Take them out when they are cooked because they can get too soft.

Provided by Robyn Michelle

Categories     Pork Soup

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours 0 minutes

Yield 4 servings

Number Of Ingredients 9

• Ingredients

Nutrition Facts : Calories 240.3 calories, CarbohydrateContent 12.2 g, CholesterolContent 63.5 mg, FatContent 9.1 g, FiberContent 3 g, ProteinContent 26.5 g, SaturatedFatContent 2.4 g, SodiumContent 2598.3 mg, SugarContent 3.2 g

This is the soup that made me like vegetables when I was growing up. You always measure sinigang by sourness, which is so much a part of our cuisine — layers of acid coming from vinegar, fresh citrus, tamarind and unripe fruits. Here, sour is a power move, hitting you all the way at the back of your tongue. Whole serrano chiles bring a low-frequency spicy hum, adding not so much heat as depth. The daikon should be left in big, juicy chunks, so when you bite into them, you get an unexpected touch of coolness in the hot broth.

Provided by Angela Dimayuga

Total Time 2 hours 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 15

• Ingredients