When I saw this challenge I knew I had to make a post of me making my favorite dish, sinigang. Specifically pork sinigang. It's a sour tamarind based soup made with pork and filled with veggies. The more sour the better! I also got to utilize our back yard garden for some of the ingredients
To start off, here are some pretty garden pictures!
Beautiful okra flower with a yummy okra pod ready to be picked.
Eggplant. Sadly bugs started getting to it
'cuz why not?
Ok, enough of that, here's what you came here for... food pictures!
Ingredients! (Full ingredient list and recipe down below) Optional: a yummy beer to tide you over while food is cooking
Sad eggplant. I ended up just cutting off the areas that were munched on by the bugs. No, there were no bugs inside the vegetable, they just ate some and split I guess.
Always feed your helpers. But first they must entertain you!
Cut and split up veg. (Note: the eggplant is in the left bowl, but it should be in the right "bowl")
Pour water in large pot and heat on high
Cut up pork chops and toss into water
Boil pork chunks and skim the foam
Pour in soup base
First batch of veg in. Cover and boil for 10 minutes.
Second batch of veg in. Don't worry, it will fit. See next picture.
Squish/that stuff down to fit in the pot. Cover and boil another 10 minutes.
Oh my gosh YES
Totally optional (but totally delicious) shake in a bit of fish sauce to taste.
And it's done! It's served over rice.
Pork Sinigang (sinigang na baboy)
1lb pork cut into bite sized pieces(my mom, who's from the Philippines, normally uses pork with bones in and that flavors the broth more, but I always just use pork chops)
1 packet of tamarind soup base (generally you can find these at your local asian grocery store. Another popular brand is Mama Sita's)
1 tomato (I used a few cherry tomatoes because I had them on hand already)
bok choy *
green beans *
*You can put in however much or however little you'd like. When I first started making this dish myself I would only put in a tiny bit of bok choy and then I slowly started adding more and more stuff as I realized how freakin' scrumptious vegetables were. This time I put in two big bunches of bok choy, about a handful or two of green beans, 6 okra and three eggplant.
-Chop onion into 1 inch chunks. Throw into a big bowl.
-Chop tomato into 1 inch chunks. I just cut the little cherry tomatoes in half.
-Chop bok choy into 1 inch chunks, keeping the white stalk separate from the greens. Throw the white parts into the bowl of onion and throw the green parts into their own bowl. It's easier to wash after cutting because dirt gets trapped in between all the leaves and stuff so I do that now.
-Cut the ends off the green beans. Throw in green bok choy bowl.
-Cut the ends off of the okra. Throw in onion bowl.
-Chop eggplant in to 1 inch chunks. Throw in onion bowl. (In my picture it's in the green bok choy bowl, but I ended up moving them and forgot to take another picture.)
-Cut pork into bite size pieces.
-Pour in as much water as the packet says to use. Mine says to use 10 cups, so I'm using 10 cups!
-Heat on high and add in pork chunks
-Skim the foam
-Let boil, keep skimming the foam until there's no more left.
-Pour in contents of the tamarind soup base and boil for about 5 minutes.
-Dump in the onion container (which also has the white bok choy chunks, green beans, okra and eggplant)
-Cover and boil for 10 minutes
-Throw in the rest of the veggies
-Cover and boil for another 10 minutes
Optional - shake in some fish sauce to taste
Serve over rice and enjoy!
This obviously makes a large amount, but that's fine by me because it's even better the 2nd, 3rd, 4th, etc. time! All the veggies and meat just soak up the sourness of the broth and -- man, it's good. Whenever I make this for dinner I end up eating it for lunch (and sometimes dinner again too!) for the next few days.
I hope you all enjoyed my sinigang saga as much as I love eating it! (Which is a lot