PORK SINIGANG
This recipe, adapted from the chef Tom Cunanan of Bad Saint in Washington, D.C., really needs fresh white rice when you serve it. It serves as the plain, blank canvas for all the tartness of the tamarind and the richness of the ribs. At Filipino meals, it's quite common to have a variety of sawsawan - sauces and condiments on the table at mealtime. The idea is for everyone at the table to customize their dishes exactly to their liking.
Provided by Ligaya Mishan
Categories dinner, meat, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Wash ribs and pat dry with paper towels. Season generously with salt and pepper. Set aside.
- Snap or pinch off any remaining stems of the dried shiitake mushroom caps and discard. Process mushroom caps to a fine powder in a food processor; you should have 1 1/2 cups of mushroom powder. Set aside.
- Tie the peppercorns and bay leaves in a sachet made of loose cheesecloth and set aside.
- In a large Dutch oven or large heavy-bottomed pot over medium-high heat, add oil and sauté the onion, garlic, tomatoes and long pepper. After the onions have softened and the tomatoes have started to release their juices, reduce heat to medium and stir in the mushroom powder and 1 cup water. Cover and cook for 3 minutes.
- Add pork ribs to the pot and stir to combine with aromatics. Cover and cook for 3 minutes.
- Add 9 cups water and the sachet containing the peppercorns and bay leaves.
- Put tamarind pulp in a fine mesh sieve and submerge sieve in pot. Cover and bring to a boil. Once the pot has reached a boil, break up the tamarind pulp with a wooden spoon. It should have softened considerably. As you're breaking it up, take care to keep it contained in the sieve.
- Reduce heat to a low simmer and cook ribs for about 60 to 75 minutes, or until the meat is soft and pulls easily off the bone. Meanwhile, keep the pot covered, removing cover only to skim foam off the top, as necessary, and to periodically stir the tamarind pulp in the sieve to help release its tartness. To increase the tartness of the broth even more, force pulp through the sieve with the back of a wooden spoon. Once broth has reached the desired level of tartness, remove the sieve from the pot and discard the tamarind solids. (Depending on the taste of the cook, the tamarind pulp may be removed well before the ribs are tender.) Season broth with salt to taste.
- Add eggplant and okra; cover and cook for 5 minutes. Add long beans and radishes; cover and simmer for 3 more minutes. Check the seasoning of the broth and adjust, if necessary.
- Turn off heat and discard the sachet. Ladle into bowls, and serve immediately with steamed jasmine rice. Put fish sauce in a small bowl on the table for people to add to their soup, as desired.
Nutrition Facts : @context http, Calories 504, UnsaturatedFat 19 grams, Carbohydrate 35 grams, Fat 33 grams, Fiber 8 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 965 milligrams, Sugar 18 grams, TransFat 0 grams
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Delowar Sayeed
[email protected]This recipe is a keeper. I've made it several times and it always turns out delicious. The tamarind broth is so flavorful and the pork is always tender.
Nain Gull
[email protected]I'm so glad I found this recipe. Pork sinigang is my favorite Filipino dish, and this recipe is now my go-to. The broth is so flavorful and the pork is always tender.
Geek john
[email protected]This is the best pork sinigang recipe I've ever tried. The broth is so flavorful and the pork is fall-off-the-bone tender. I highly recommend this recipe.
Duba Guyo Duba
[email protected]I love this pork sinigang recipe. It's so easy to make and it always turns out delicious. The broth is perfectly sour and the pork is always tender.
Sumair Shah
[email protected]This recipe is a keeper. I've made it several times and it always turns out delicious. The tamarind broth is so flavorful and the pork is always tender.
love confused11
[email protected]I'm so glad I found this recipe. Pork sinigang is my favorite Filipino dish, and this recipe is now my go-to. The broth is so flavorful and the pork is always tender.
Ngato Mahlaela
[email protected]This is the best pork sinigang recipe I've ever tried. The broth is perfectly sour and the pork is fall-off-the-bone tender. I highly recommend this recipe.
Wycliff Orenge
[email protected]I've made this pork sinigang recipe several times and it always turns out delicious. The tamarind broth is so flavorful and the pork is always tender. I highly recommend this recipe.
Delvine Oyaro
[email protected]This recipe is a fail. The pork was tough and the broth was too sour. I followed the recipe exactly, but it just didn't turn out.
Shawn KingWolf
[email protected]I'm not sure what I did wrong, but my pork sinigang turned out bland and watery. I followed the recipe exactly, but it just didn't have any flavor.
ISMAIL Khaled
[email protected]Sinigang is my favorite Filipino dish, and this pork sinigang recipe is one of the best I've tried. The broth is rich and flavorful, and the pork is so tender. I highly recommend this recipe.
Zarar Tiger
[email protected]This recipe is a keeper. The pork sinigang was easy to make and turned out so flavorful. The tamarind broth was the perfect balance of sour and savory. I'll definitely be making this again and again.
fardoole Tast
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of sinigang. But I'm so glad I did! The pork sinigang was delicious. The broth was perfectly sour and the pork was fall-off-the-bone tender. I'll definitely be making this again.
Saadit
[email protected]This pork sinigang is the best I've ever had. The broth is rich and flavorful, and the pork is so tender. I highly recommend this recipe.
Owusu Amoah Boakye
[email protected]I followed the recipe exactly, and the dish turned out amazing! The tamarind broth was so flavorful, and the pork was fall-apart tender. My family loved it.
Abdallah Juma
[email protected]This pork sinigang is a must-try for any Filipino food lover. The broth is bursting with flavor, and the pork is cooked to perfection. I highly recommend serving it with rice.
Rose McCarty
[email protected]I'm not usually a fan of sinigang, but this recipe changed my mind. The pork was so tender and flavorful, and the broth was just the right amount of sour and savory. I'll definitely be making this again.
willy de bruin
[email protected]Sinigang is one of my favorite Filipino dishes, and this pork sinigang recipe is now my go-to. The tamarind broth was perfectly sour and savory, and the pork was fall-off-the-bone tender. I added some extra vegetables like okra and eggplant, and it t