Other vegetables you may use: Okra or daikon radish
Set aside eggplant, green beans, cabbage, and bok choy for later use
Put all ingredients into 1 big pot
Boil for 30-45mins or until pork is cooked
Stir occasionally and crush tomatoes to help render orange hue color
Add green beans and eggplant and continue to boil for 3 mins
Add cabbage and bok choy and boil for another 3 mins
Cook longer for desired vegetables tenderness
Ready to Serve!
Pork Sinigang (Filipino cuisine) is a tamarind based soup. As it is expected to be very sour, you may add more water to dilute the taste. The Sinigang mix already includes chili powder but you may also add 1 or 2 hot peppers if preferred. Please keep in mind that once the hot peppers ‘break’ as it cooks in the soup, there is no turning back. I love the tamarind taste and I add tons of vegetables so that may be my way of diluting this puckery delight. This dish is normally served with white rice but I also prefer to eat Sinigang as is and feast on all the veggie goodness.
Fully Cooked - 1/2 shank smoked spiraled ham
Mix 1/2 cup orange marmalade, 1/2 cup brown sugar, and 1/2 cup spicy brown mustard
Bake covered for 2 hours at 275-300 degrees (cut side down on baking rack)
Remove from oven and brush with marmalade glaze
Bake uncovered for 10-15mins at 400 degrees
Save all that yummy rendered natural ham juice for extra sauce and flavor! Use as is or add 1 cup of pineapple juice (some crushed pineapples optional), 3 tbsp brown sugar, and reduce until desired sauce consistency.
Pork and Tofu
1 lb pork belly (bite-size slices)
4 cups water
salt and pepper to taste
1 tbsp onion powder
1 tsp garlic powder
1 lb pgk firm tofu (bite-size slices)
4 tbsp olive oil
Optional garnish: scallions
Basic Dipping Sauce
Mix 1/3c vinegar, 1/3c soy sauce , 1/2 medium onion (diced), 3 cloves garlic (crushed), 2 tbsp sugar, salt and pepper to taste and microwave for about 30 seconds
Combine water, pork belly, salt and pepper, onion and garlic powder, and any other ingredients you would prefer to flavor the meat
Boil for 30 mins or until pork is cooked
Drain pork and set aside
Save/freeze the broth for soups and other culinary purposes
Fry the tofu until golden brown on both sides. You may brown them on all 4 sides if preferred
Tofu soaks oil so add more oil as needed
Combine boiled pork belly and fried tofu
Top with scallion slices
Basic dipping sauce on the side
Ready to serve!
Another version of this recipe calls for crispy pata (whole pork leg boiled tender and deep-fried to a golden crispy perfection). This however requires a significant amount of time to accomplish so best to reserve this version on special occasions. I have also tasted the baked tofu version but I still favor my tofu fried. Either way, it's really on what and how you prefer this dish served.