PORK SINIGANG

Pork Sinigang is a deliciously tangy Filipino soup that’s beloved for its savory, sour broth and tender pork. The key flavor comes from tamarind, but you can also use other souring agents like green mango, guava, or calamansi. Here’s a complete recipe to make Pork Sinigang at home.

---

INGREDIENTS

• 1 kilo pork (preferably pork belly, pork shoulder, or pork ribs), cut into chunks
• 1 medium onion, quartered
• 2 medium tomatoes, quartered
• 3-4 cups water (or enough to cover the pork)

• 1 packet (about 40g) of sinigang mix (or use fresh tamarind if available)
  If using fresh tamarind:

  • 1/4 kilo fresh tamarind pods or 1/4 cup tamarind paste
  • Alternatively, you can use a combination of green mangoes or guava for a different twist.
• 2-3 long green chili peppers (optional, for a slight spicy kick)
• 2 tbsp fish sauce (or to taste)
• 1 tbsp salt (or to taste)
• 1 tbsp sugar (optional, to balance the sourness)

• 4-5 cups of vegetables (adjust according to preference):

  • 1 bunch kangkong (water spinach), or spinach or bok choy as substitutes
  • 2 medium eggplants, sliced into rounds or diagonally
  • 2-3 pieces of okra, sliced in half
  • 1 medium radish (labanos), sliced
  • 1 small taro root (gabi), peeled and cut into chunks (optional, for a thicker, heartier broth)
  • 1-2 pieces of long green beans, cut into 2-inch pieces (optional)

---

INSTRUCTIONS

Step 1: Prepare the Pork

1. Clean and cut the pork: If you’re using pork belly or pork shoulder, cut the pork into chunks, about 2-3 inches in size. You can also use pork ribs, which will add more flavor to the broth.
2. Boil the pork: In a large pot, add the pork pieces and enough water to cover the meat (about 4 cups, depending on the pot size). Bring to a boil and then reduce the heat to medium.
3. Remove scum: As the pork begins to boil, skim off any scum that rises to the surface. This helps keep the broth clear.
4. Simmer the pork: Once the scum is removed, cover the pot and let the pork simmer for 45 minutes to 1 hour or until it’s tender and cooked through. Check occasionally to ensure there is enough water; add more if necessary.

Step 2: Prepare the Tamarind (if using fresh)

If you’re using fresh tamarind instead of a sinigang mix, here’s how to prepare it:

Peel and seed the tamarind pods: Break open the tamarind pods and remove the seeds. You’ll need about 1/4 kilo of fresh tamarind.
Cook the tamarind: Place the tamarind in a small saucepan with about 2 cups of water. Bring to a boil and simmer for 10-15 minutes, or until the tamarind becomes soft and mushy.
Mash and strain: After simmering, mash the tamarind in the water with a fork or spoon. Once mashed, strain the mixture into the pot of simmering pork, discarding the seeds and fibers. This will give your sinigang its authentic sour base.
Alternatively, you can use tamarind paste (about 2 tbsp) or a sinigang mix packet, which is a convenient way to get that signature sourness.

Step 3: Add the Vegetables and Seasonings

1. Add aromatics: Once the pork is tender, add the onion and tomatoes to the pot. Stir gently and let it cook for another 5-10 minutes until the onions soften and the tomatoes begin to break down, infusing the broth with flavor.
2. Add the tamarind: If you’re using sinigang mix, add it now, following the instructions on the packet for the right amount (usually around 1 packet for 6-8 cups of liquid).
3. Season with fish sauce: Add fish sauce to taste, along with salt. You can start with 1 tbsp of fish sauce and adjust as needed, depending on your preference for saltiness.
4. Adjust sourness: Taste the broth for sourness and adjust accordingly. If you prefer a more intense sour flavor, you can add more tamarind paste or sinigang mix. If the sourness is too strong, add 1 tbsp of sugar to balance the flavors.

Step 4: Add the Vegetables

Add the hard vegetables first: Add the radish (labanos), eggplant, and taro root (if using). These vegetables take longer to cook, so let them simmer in the broth for 10-15 minutes until tender.
Add the softer vegetables: After the hard vegetables have softened, add the okra, long beans, and kangkong (or spinach). Let the soup simmer for an additional 5-7 minutes until the vegetables are tender but still vibrant and fresh.
Tip: Don’t overcook the vegetables, especially the water spinach or bok choy, as they can become too soft and lose their texture.

Step 5: Final Adjustments

1. Taste and adjust: Taste the broth one last time and adjust the seasoning. You can add more fish sauce, salt, or sugar if needed.
2. Add chili peppers: If you like a bit of heat, add 2-3 long green chili peppers (siling pang-sinigang) to the pot in the last few minutes of cooking. This will give the sinigang a mild, pleasant spice.

Step 6: Serve

1. Serve the pork sinigang hot, ideally with steamed white rice on the side. The tangy broth pairs perfectly with rice, making this a comforting meal.

---

Tips for the Perfect Pork Sinigang:

Pork cuts: Pork belly, shoulder, or ribs are ideal for sinigang as they have the right balance of fat and meat, which makes the broth rich and flavorful. If you prefer leaner cuts, pork loin works as well, but it might not be as tender and flavorful as the fattier cuts.
Adjusting sourness: Sinigang is all about balance — if you want it more sour, add more tamarind or sinigang mix. If it’s too sour, balance it with sugar or a few more vegetables. Some people even add a small amount of pineapple for a unique sweetness and tang.
Vegetables: Feel free to customize the vegetables in your sinigang. You can add more kangkong (water spinach), bok choy, or Chinese cabbage if preferred. Other vegetables like green beans, sweet potatoes, or corn can also be added for variety.
Leftovers: Sinigang actually tastes better the next day as the flavors continue to meld together. If you have leftovers, store them in an airtight container in the fridge and reheat.

---

Variations of Pork Sinigang:

• Sinigang na Baboy sa Miso: Add 1-2 tablespoons of miso paste to the broth for an extra umami kick.
• Sinigang sa Bayabas (Guava): Replace tamarind with fresh guava for a more tropical, slightly sweet twist.
• Sinigang na Baboy sa Mangga (Green Mango): Use unripe green mangoes as the souring agent for a different flavor profile that’s slightly fruity.
• Spicy Sinigang: Add more chili peppers or even siling labuyo (bird’s eye chili) for a fiery kick.

---

Serving Suggestions:

• Rice: Sinigang is best served with freshly steamed white rice. The tangy broth and tender pork will complement the rice perfectly.
• Side dishes: Some people enjoy pairing sinigang with a side of crispy fish or grilled meats for a complete meal.

Enjoy your hearty and delicious Pork Sinigang! It’s a comforting, flavorful dish that’s perfect for any day, especially during rainy weather or family gatherings.

CHICKEN ADOBO

Chicken Adobo is one of the most popular and beloved Filipino dishes. Adobo is known for its rich, savory flavor, balanced with the tanginess of vinegar and the umami of soy sauce. It’s also quite flexible, allowing for variations in ingredients and cooking methods.

---

INGREDIENTS

• 1 kilo chicken (cut into serving pieces)
• 1/2 cup soy sauce
• 1/2 cup white vinegar (or cane vinegar for more authentic flavor)
• 6 cloves garlic, minced
• 2 bay leaves
• 1 tsp black peppercorns (or 1 tsp ground black pepper)
• 1 medium onion, sliced (optional, but recommended for depth of flavor)
• 1 medium potato (optional), thinly sliced (some like to fry this and serve as a side dish or garnish)
• 1 tbsp vegetable oil (if frying chicken)
• 1 cup water
• 1 tbsp brown sugar (optional, for a slight sweetness)
• Salt (to taste)
• 1 tsp fish sauce or a bit more soy sauce (optional, for added umami)

---

INSTRUCTIONS

Step 1: Marinate the Chicken

1. Combine soy sauce and vinegar in a large bowl.

2. Add the minced garlic, bay leaves, and black pepper. You can also add a little salt or fish sauce if you like.

3. Add the chicken pieces into the marinade, making sure they are well-coated.

4. Let the chicken marinate for at least 30 minutes, but preferably 1-2 hours (or overnight for maximum flavor).

   Tip: Some people prefer to marinate the chicken longer, while others cook it immediately. Marinating will give the dish more depth of flavor, but even a quick 30-minute marinade will still taste great!

Step 2: Sear the Chicken (Optional but adds flavor)

1. Heat the vegetable oil in a large, heavy-bottomed pot or pan over medium heat.
2. Sear the chicken pieces for about 3-5 minutes per side, until browned. This step adds a bit of caramelized flavor to the meat, but it’s optional if you prefer a simpler cooking method.
3. Once the chicken is browned, remove the chicken pieces from the pan and set them aside. This step can also be skipped if you prefer a more "stewed" adobo.

Step 3: Simmer the Adobo

1. Pour the marinade (including the garlic, bay leaves, and pepper) into the same pan you used to brown the chicken. If you didn’t sear the chicken, just pour the marinade directly into the pot.

2. Add 1 cup of water and stir to combine.

3. Return the chicken pieces to the pot, making sure they are submerged in the liquid.

4. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 30-45 minutes, or until the chicken is tender and fully cooked through. Stir occasionally.

   Tip: The liquid should reduce and thicken slightly as it simmers. You can adjust the amount of liquid to your liking, some prefer a more soupy adobo, while others like a thicker, reduced sauce.

Step 4: Adjust the Seasoning

1. Taste the adobo sauce and adjust the seasoning. If it’s too sour, you can add a small amount of brown sugar (about 1 tablespoon) to balance the flavors. If it’s too salty, add a bit more water.
2. Add more black pepper or fish sauce if you like it saltier or more umami.
3. Simmer for another 5 minutes after adjusting, just to let the flavors meld.

Step 5: Optional Final Touches

• Optional: Some people like to fry sliced potatoes (thinly sliced) and serve them on the side, or even cook them directly in the adobo sauce. The crispy texture of fried potatoes complements the dish well.
• Optional: You can garnish the adobo with fried garlic or chopped green onions for extra flavor and presentation.

Step 6: Serve and Enjoy

• Serve your adobo hot over steamed white rice. The rich, savory sauce is perfect for spooning over the rice, making it the ideal accompaniment.

---

Tips for the Perfect Adobo:

• Meat Choice: Adobo is versatile and can be made with pork, chicken, beef, or even a combination of meats (chicken and pork adobo). Chicken thighs or drumsticks are preferred because they are tender and absorb flavor well.
• Adjusting Sourness and Saltiness: The balance of sourness (from vinegar) and saltiness (from soy sauce) is key in adobo. Adjust to suit your taste. Some prefer a more sour adobo, while others lean toward a sweeter version. Taste frequently as it simmers.
• Cooking Time: The longer you simmer the adobo, the more flavorful the chicken becomes as it soaks in the marinade. However, overcooking can result in dry chicken, so keep an eye on the texture.
• Leftovers: Adobo is known for tasting even better the next day as the flavors continue to meld together. In fact, many consider it a dish that gets better with time.

---

Variations of Adobo:

• Adobo sa Gata: Add coconut milk (gata) in the last 10-15 minutes of cooking for a creamy, richer sauce.
• Adobong Manok sa Miso: Add miso paste to the marinade for a more umami-forward, savory flavor.
• Spicy Adobo: Add fresh chili peppers (like bird’s eye chilies) for a spicy kick.

Adobo is truly a versatile dish, and you can play around with the ingredients to make it uniquely yours. Whether you prefer it simple and traditional or more inventive with additions like coconut milk or potatoes, adobo is always delicious! Enjoy cooking!