Using fresh unripe sampalok would require more work, but it’s definitely worth the effort as it lends a deep sour deliciousness to this dish that instant sinigang packets cannot give. At the table, provide individual bowls for each person so they can have their own serving and slurp the sour broth as they please.
Serves 8 to 10
8 to 10 cups water
1 large red onion, quartered
4 medium tomatoes, halved
4 tablespoons fish sauce (patis)
1 kilo pork leg or belly, sliced
4 pieces medium taro or gabi,
peeled and quartered
3 cups fresh unripe tamarind (sampalok)
2 pieces peeled and sliced long radish (labanos)
string beans or sitaw from 1 bunch,
cut into 1-inch long pieces
6 to 8 pieces small okra
2 eggplants, sliced
1 bunch water spinach or kangkong leaves,
tender stems pinched off
4 to 5 slices green chili (siling pangsigang)
1 In a large pot, pour water. Add red onion, tomatoes, and fish sauce. Add pork. Before it reaches boiling point, spoon out impurities and dark brown foam and discard. Boil pork for 25 minutes. Lower heat and simmer for another 15 minutes or until meat is tender.
2 Add taro or gabi and cook for 5 minutes or until tender. Add tamarind and cook for about 5 minutes. Scoop out tamarind. Transfer to a bowl and mash. Strain juice and pulp through a stainless steel strainer and add to the broth.
3 Add the vegetables: Put radish and string beans or sitaw and cook for a few minutes. Then add okra, eggplants, water spinach, and green chili. Simmer for 5 minutes more.
Meaty tip: For this recipe, we used pre-cut leg (pata) slices. But you can also use belly (liempo), country-style pork, or spareribs.
Photography by At Maculangan | Recipe by Divine Enya Mesina | Prop Styling by Becky Kho | Art Direction by Jonathan Roxas
Get first dibs on our latest promos and news, plus get to see our newsletter-exclusive Yummy menu!