Sinigang is a popular Filipino comfort food. This stew characterized by its sour and savory taste. It is most often associated with tamarind, although it can use other sour fruits and leaves as the souring agent.
2 lbs pork belly or buto-buto
1 bunch spinach or kang-kong
3 tbsp fish sauce
12 pieces string beans sitaw, cut in 2 inch length
2 pieces tomato, quartered
3 pieces chili or banana pepper
1 tbsp cooking oil
2 quarts water
1 piece onion, sliced
2 pieces taro gabi, quartered
1 pack sinigang mix good for 2 liters water
Heat the pot and put-in the cooking oil.
Sauté the onion until its layers separate from each other.
Add the pork belly and cook until outer part turns light brown.
Put-in the fish sauce and mix with the ingredients.
Pour the water and bring to a boil.
Add the taro and tomatoes then simmer for 40 minutes or until pork is tender.
Put-in the sinigang mix and chili.
Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes.
Put-in the spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in the pot.