"How to make Sinigang, the native soup in the Phillipines" by Caitlyn Jane B

 

Growing up in a Filipino household, you are introduced to many native dishes throughout your life. You’re introduced to different foods you may have never even heard of, like Pancit, Adobo, Lumpia, Sisig, Papaitan, and many more; However, the most memorable meal I remember as a kid and even now that essentially became my ‘cheer me up’ meal whenever I was sick or just in need of something warm was Sinigang. Sinigang is a savory sour soup with pork as the main ingredient and vegetables. The main part of this meal is the sourness. The sourness is what makes it different from other recipes. Since the holidays are coming and it’s somewhat beginning to be cold in California, I want to give you this super delicious recipe you can enjoy with your families this year.

Ingredients:

-       2 lbs pork belly (chose any protein you prefer)

-       1 bunch bok choy

-       3 tablespoons fish sauce

-       1 bunch string beans, cut in 2 inches in length

-       2 pieces tomato, quartered

-       3 finger chilis

-       1 tablespoon cooking oil

-       8 cups of water

-       1 onion, sliced

-       1 pack of sinigang mix or tamarind mix soup base

-       Rice (optional)

Directions:

1.    Grab a small pot (enough for however amount of rice you’re planning to cook) and add 4 cups of water. Then, bring to a boil.

-       If you have a rice cooker, a little trick I learned when measuring the ratio of water to rice is the finger trick. You level the rice evenly, place your index finger at the top of the rice, and measure the water to the first line on your finger

2.    In a separate bowl, add in 3 cups of rice and clean with water until the water is somewhat clear.

 

3.    After cleaning the rice, add the 3 cups of rice into the boiling water and adjust the heat to the lowest setting. Check after 20 mins. If not cooked continue to add 5 mins until done.

4.    While cooking the rice, rinse all the vegetables.

 

5.    In a pot, add 8 cups of water, 1 tablespoon of cooking oil, and 2 lbs of pork belly over medium heat. Bring to a boil and remove all the film that rises to the top.

 

6.    After bringing to a boil and removing the film, add tomato, onion, and fish sauce. Lower the heat and let it simmer for 1 hour or until the meat is tender. Continue to add water to your liking.

7.    Don’t forget about the rice!

 

8.    Add in the sinigang mix/tamarind mix and the chilis then, stir. This will give you the sour flavor. At this point, you want to taste the broth and add in any missing spices to get your desired flavor.

9.    After stirring, you want to add in your string beans or any other vegetables you have and simmer for another 5-8 minutes.

10.  Turn off heat, put in the bok choy at the top, and let the remaining heat cook/steam the remaining ingredients.

11.  Grab a bowl, add in your cooked rice, pour in your freshly made sinigang, and feast!

And you’re all done! This recipe will make you want to try more Filipino dishes, trust me!