SINIGANG

Ingredients

• Pork-while you can use meatier and leaner parts such as pork shoulder (kasim), I recommend bony cuts such as spare ribs, pork belly with ribs, hocks, knuckles, and tailbone or neck bones for better flavor.

• Tomatoes- use ripe, juicy tomatoes

• Onion-peeled and quartered

• Fish sauce- brings umami flavor; you can swap it with salt if you prefer

• Gabi- adds a starchy component to the dish and thickens the broth

• Radish (labanos)

• Vegetables- the recipe uses sitaw (long beans), eggplant, okra, and bok choy, but feel free to include other local produce available such as kangkong (water spinach) and pechay

• Tamarind- can be fresh pods, paste, or powder mixes

• Banana or finger chili peppers (siling haba)-adds a mild heat; optional and can be omitted

STEP IN MAKING SINIGANG

1. Wash tamarind pods under cold, running water to remove any grit or dirt from the skins.

2. Place in a saucepan with about 1 cup water and bring to a boil. Cook for about 4 to 5 minutes until soft, and the outer skins begin to burst.

3. Using a fork, mash the tamarinds to release the pulp.

4. Place the tamarind and liquid in a fine-mesh strainer set over a bowl. Continue to mash with a fork, returning some of the liquid into the strainer once or twice to fully extract the juice.

5. Discard seeds and skins. Pour tamarind juice into the pot.

UTENSILS TO USE 

• A pot with a lid where you'll put the ingredients and cook the dish.

• A ladle to safely stir the sour soup.

• A chopping board and a knife to cut the ingredients.

• A couple of measuring cups to easily measure the ingredients for cooking sinigang na bangus.