WHITE VEGETABLE IN SINIGANG RECIPES

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PORK SINIGANG RECIPE | ALLRECIPES



Pork Sinigang Recipe | Allrecipes image

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

1 tablespoon vegetable oil
1 small onion, chopped
1 teaspoon salt
1 (1/2 inch) piece fresh ginger, chopped
2 plum tomatoes, cut into 1/2-inch dice
1 pound bone-in pork chops
4 cups water, more if needed
1 (1.41 ounce) package tamarind soup base (such as Knorr®)
½ pound fresh green beans, trimmed

Steps:

  • Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt. Stir in the ginger, tomatoes, and pork chops. Cover and reduce heat to medium-low. Turn the pork occasionally, until browned. Pour in the water and tamarind soup base. Bring to a boil, then reduce heat. Continue simmering until the pork is tender and cooked through, about 30 minutes. Stir in green beans and cook until tender.

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

PORK SINIGANG RECIPE - NYT COOKING



Pork Sinigang Recipe - NYT Cooking image

This recipe, adapted from the chef Tom Cunanan of Bad Saint in Washington, D.C., really needs fresh white rice when you serve it. It serves as the plain, blank canvas for all the tartness of the tamarind and the richness of the ribs. At Filipino meals, it’s quite common to have a variety of sawsawan – sauces and condiments on the table at mealtime. The idea is for everyone at the table to customize their dishes exactly to their liking.

Provided by Ligaya Mishan

Total Time 2 hours

Yield 6 to 8 servings

Number Of Ingredients 17

2 pounds St. Louis-style pork ribs, separated and cut in half crosswise
Kosher salt
Freshly ground black pepper
3 ounces dried shiitake mushroom caps
1 1/2 tablespoons whole black peppercorns
5 dried bay leaves
3 tablespoons canola oil
1 large white onion, thinly sliced (about 2 cups)
2 tablespoons minced garlic
3 large Roma tomatoes, cut into eighths (about 3 cups)
1 long pepper or jalapeño, stemmed and halved
7 ounces tamarind pulp
2 Thai eggplant, quartered or 1 Baby Italian eggplant, cut into 1-inch pieces
1/4 pound small whole okra, stems trimmed without cutting into pod
1/4 pound Chinese long beans or green beans, cut into 2-inch lengths
2 watermelon radishes or a 4-inch piece of daikon, sliced into 1/8-inch discs
3 tablespoons fish sauce

Steps:

  • Wash ribs and pat dry with paper towels. Season generously with salt and pepper. Set aside.
  • Snap or pinch off any remaining stems of the dried shiitake mushroom caps and discard. Process mushroom caps to a fine powder in a food processor; you should have 1 1/2 cups of mushroom powder. Set aside.
  • Tie the peppercorns and bay leaves in a sachet made of loose cheesecloth and set aside.
  • In a large Dutch oven or large heavy-bottomed pot over medium-high heat, add oil and sauté the onion, garlic, tomatoes and long pepper. After the onions have softened and the tomatoes have started to release their juices, reduce heat to medium and stir in the mushroom powder and 1 cup water. Cover and cook for 3 minutes.
  • Add pork ribs to the pot and stir to combine with aromatics. Cover and cook for 3 minutes.
  • Add 9 cups water and the sachet containing the peppercorns and bay leaves.
  • Put tamarind pulp in a fine mesh sieve and submerge sieve in pot. Cover and bring to a boil. Once the pot has reached a boil, break up the tamarind pulp with a wooden spoon. It should have softened considerably. As you’re breaking it up, take care to keep it contained in the sieve.
  • Reduce heat to a low simmer and cook ribs for about 60 to 75 minutes, or until the meat is soft and pulls easily off the bone. Meanwhile, keep the pot covered, removing cover only to skim foam off the top, as necessary, and to periodically stir the tamarind pulp in the sieve to help release its tartness. To increase the tartness of the broth even more, force pulp through the sieve with the back of a wooden spoon. Once broth has reached the desired level of tartness, remove the sieve from the pot and discard the tamarind solids. (Depending on the taste of the cook, the tamarind pulp may be removed well before the ribs are tender.) Season broth with salt to taste.
  • Add eggplant and okra; cover and cook for 5 minutes. Add long beans and radishes; cover and simmer for 3 more minutes. Check the seasoning of the broth and adjust, if necessary.
  • Turn off heat and discard the sachet. Ladle into bowls, and serve immediately with steamed jasmine rice. Put fish sauce in a small bowl on the table for people to add to their soup, as desired.

Nutrition Facts : @context http//schema.org, Calories 504, UnsaturatedFatContent 19 grams, CarbohydrateContent 35 grams, FatContent 33 grams, FiberContent 8 grams, ProteinContent 22 grams, SaturatedFatContent 9 grams, SodiumContent 965 milligrams, SugarContent 18 grams, TransFatContent 0 grams

FILIPINO PORK SINIGANG RECIPE | ALLRECIPES
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