Sinigang

Method10 steps

1. 1

   Step 1: Prepare the produce before cooking. Wash the young tamarind (1 lb) pods. Wash the water spinach (1 bunch) thoroughly and separate its leaves from its chopped stems. Wash and cut the eight string beans into 2-inch lengths, wash and slice both eggplants, peel and slice the optional daikon, trim the okra (8), wedge both tomatoes (2) and divide the wedges into two equal groups, wash the green peppers, and peel and wedge the onion (1). Keep each vegetable group separate. Put all the young tamarind and the 2 quarts of broth water in a pot. Bring to a boil and cook for 40 minutes to extract the sour flavor.

   Extract the young tamarind broth · 40 minUses 1 lb fresh young tamarind pods · 1 bunch water spinach, washed with chopped stems and leaves kept separate · 8 string beans, washed and cut into 2-inch lengths · 2 Chinese eggplants, washed and sliced · 1 medium daikon radish, peeled and sliced, optional · 8 okra pods, washed and trimmed · 2 tomatoes, washed, wedged and divided equally between the pork and later vegetable stages · 2 long green peppers, washed

   
2. 2

   Step 2: Strain the hot tamarind broth through a sieve into a clean pot. Press the softened tamarind with a spoon to extract its remaining juices into the broth, keeping hands clear of the hot liquid. Discard the spent pods and solids; keep the strained liquid.

   Uses The complete hot tamarind pot, with prepared vegetables held separately

   
3. 3

   Step 3: Bring all the strained tamarind broth to a boil. Add all the raw pork belly (2 lb), the held onion and the first half of the tomato wedges, keeping the second half for the later vegetable stage. Return the pot to a gentle simmer.

   Uses All the strained liquid and pressed tamarind juice, with spent solids discarded · 2 lb raw pork belly, cut into serving pieces · The full wedged onion and wedges from one of the two tomatoes; hold the other tomato for the later vegetables

   
4. 4

   Step 4: Skim off the foam as it rises while the pork begins simmering, paying particular attention during the first 15 minutes. Lift the foam away with a spoon or fine skimmer rather than stirring it back into the broth.

   Uses All pork, onion, the first tomato half and tamarind broth

   
5. 5

   Step 5: Stir in the measured 1 tablespoon of fish sauce. Cover and continue at a gentle simmer for about 1 hour, until the pork is tender. Check it and continue gently if needed before adding the vegetables.

   Simmer the pork until tender · 60 minUses All pork and skimmed broth · 1 tbsp fish sauce for the pork broth

6. 6

   Step 6: Add both held sliced eggplants and the optional sliced daikon. Simmer for 5 minutes.

   Start the eggplants and optional daikon · 5 minUses All tender pork and seasoned broth · Both sliced Chinese eggplants and the sliced daikon if using it

7. 7

   Step 7: Add the held green peppers, string beans, remaining tomato wedges and okra. Simmer for 3 minutes.

   Cook the second vegetable group · 3 minUses All pork, broth and partly cooked first vegetables · All two peppers, eight cut string beans, the second tomato half and eight okra pods held from step 1

   
8. 8

   Step 8: Add all the held chopped water-spinach stems. Taste and add additional fish sauce and ground black pepper if wanted. Simmer for about 2 minutes, until the stems and other vegetables are tender; continue gently if needed before turning off the heat.

   Finish the water-spinach stems · 2 minUses All pork, broth and vegetables in the pot · All chopped stems from the same one-bunch water-spinach supply · Additional fish sauce to taste for finishing the soup · Ground black pepper to taste, if wanted

   
9. 9

   Step 9: Add all the held water-spinach leaves. Cover and switch off the heat. Let the soup stand for 3 minutes so the leaves wilt in the residual heat.

   Wilt water-spinach leaves off the heat · 3 minUses All cooked pork, tender vegetables and seasoned broth · All leaves from the same one-bunch supply held from step 1

   
10. 10

    Step 10: Share the hot sinigang between four portions. Serve with ready steamed white rice and a prepared fish-sauce and chili condiment if wanted.

    Uses All finished pork sinigang · Ready steamed white rice to serve, as desired · Prepared fish-sauce and crushed-chili condiment to serve, if wanted