Pork Sinigang

Sinigang is a Filipino soup or stew characterized by its sour flavor most often associated with tamarind (sampalok). Other versions of the dish derive their sourness from ingredients such as guava, calamansi, balimbing or raw mango among others. Powdered soup base or bouillon cubes for sinigang based on tamarind or calamondin are also used in place of natural fruits. Meat in sinigang ( e.g. fish, pork, beef or shrimp) is often stewed with tamarinds, tomatoes, and onions. Other vegetables commonly used in the making of sinigang include okra , taro corms (gabi), daikon (labanos), water spinach (kangkong), yardlong beans (sitaw) and eggplant (talong). Most Filipinos like to cook sinigang with green finger pepper in order to enhance the taste while adding a little spice to the dish.

10 pieces sampalok (tamarind) or 1 pouch Sinigang Mix
1 kilo pork, cubed
5 cups water
1 onion, sliced
4 pieces tomato, sliced
2 pieces radish, sliced
1 bundle kangkong, cut into 2" lengths
1 bundle sitaw, cut into 2" lengths
salt or patis to taste

In a little water, cook sampalok until tender. Mash then strain to get the juice. In a pot, boil pork in water until tender. Add onion, tomato and sampalok juice or sinigang mix. Add vegetables and cook until done. Season to taste.