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Ask around and you will find sinigang at the top of everyone’s list of go-to meals when the weather is chilly. For most people, pork sinigang reminds them of home and sweet childhood memories. Aside from the nostalgia, sinigang na baboy offers a perfect combination of sour and savory with the richness of the pork. It’s also nutritious for growing kids as the pork sinigang ingredients offer proteins, vitamins, minerals, and fibers in every serving.
At its core, sinigang is a multifaceted dish. You can learn so much about a person based on their preferences for pork sinigang ingredients. The souring agents for sinigang vary from region to region, ranging from calamansi to batwan. Some even use fish or beef instead of pork to utilize what’s left in their freezers.
This recipe calls for pork chops as the main protein. It’s leaner than pork ribs or pork belly, but it’s a cheaper alternative without compromising the sinigang flavor. Just like how lolas make it, this pork sinigang recipe calls for rice water to give the soup more body.
When the weather brings you down, cook a hearty bowl of pork sinigang. It doesn’t take long to prepare. Just let your stove do most of the work!
Pork Sinigang Ingredients
- ½ kg pork chops
- 3-4 tbsp Knorr Liquid Seasoning
- freshly ground black pepper
- oil for frying
- 4 cups rice water (hugas bigas)
- 3 onions, quartered
- 4 native tomatoes, quartered
- 2 long green chilies
- 1 pack Knorr Sinigang sa Sampalok Mix Original
- ½ radish, cut into ½-inch-thick rounds
- 4 pcs okra, halved
- ½ bunch kangkong, sliced into 2-inch lengths
Cook
Step 1
Begin by seasoning the pork chops with Knorr Liquid Seasoning and black pepper. Marinate pork for at least 10 minutes to infuse all the rich flavors.
Step 2
Grab a pan and make it nice and hot over high heat. Pour some oil and cook the pork chops until brown.
Step 3
In another pot, bring rice water, onions, and tomatoes to a boil. Add pork chops. Lower heat and simmer until pork is tender.
Step 4
Add green chilies, Knorr Sinigang sa Sampalok Mix Original, radish, and okra. Cook for another 2 minutes. Add kangkong and cook for 1 more minute. Serve hot.
Serve the pork sinigang with a heaping portion of rice and a sawsawan of patis and calamansi. You’re free to switch the vegetables with the ones you have currently, such as gabi and spinach. If you’re feeling adventurous, add more chilies. Make it a perfect rainy-day meal by also serving pancit canton or daing na bangus.