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. Make this Sinigang na baboy sa sampalok recipe in three easy steps!
Sinigang na Baboy sa Sampalok
Using sampalok lends a deep sour deliciousness to this dish that instant sinigang packets can't give.
Ingredients
Sinigang na Baboy sa Sampalok
- 8 to 10 cups water
- 1 large red onion quartered
- 4 medium tomatoes halved
- 4 tablespoons fish sauce (patis)
- 1 kilo Pork Leg sliced
- 4 pieces taro (gabi) peeled and quartered
- 3 cupsugar Tamarind (Sampalok)
- 2 pieces radish (labanos) peeled and sliced
- 1 bunch string beans (sitaw) cut into 1-inch long pieces
- 6 to 8 pieces okra
- 2 eggplant sliced
- 1 bunch kangkong (water spinach) leaves tender stems pinched off
- 4 to 5 slices green chili (siling tagalog)
Instructions
- 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.
- 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.
- 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.
Tried this recipe?Let us know how it was!
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