tumblr_mob9taGuhv1svy310o1_1280Pork Sinigang or Sinigang na Baboy is a sour soup native to the Philippines. This particular soup dish uses pork as the main ingredient though beef, shrimp, fish, and even chicken (this is known as sinampalukang manok) can be used. Bony parts of the pig known as “buto-buto” are usually preferred for this dish. These parts can be either of the following: pork neck bone, chopped spare ribs, chopped baby back ribs, and pork belly. Sometimes pork kasim and pigue (pork ham) are also used.
There are several ingredients that can be used as souring agent. The most common and widely used is the tamarind fruit (known as sampaloc). Other fruits such as guava, tomato, bilimbi (known as kamias), green mango, pineapple, and wild mangosteen (santol) can also be used to make the sinigang taste sour.

2 lbs pork belly (or buto-buto)
1 bunch spinach (or kang-kong)
3 tbsp fish sauce
1 bunch string beans (sitaw), cut in 2 inch length
2 pieces medium sized tomato, quartered
3 pieces chili (or banana pepper)
1 tbsp cooking oil
2 liters water
1 large onion, sliced
2 pieces taro (gabi), quartered
1 pack sinigang mix (good for 2 liters water)
1. Heat the pot and put-in the cooking oil
2. Sauté the onion until layers separate
3. Add the pork belly and cook until outer part turns light brown
4. Put-in the fish sauce and mix with the ingredients
5. Pour the water and bring to a boil
6. Add the taro and tomatoes then simmer for 40 minutes or until pork is tender
7. Put-in the sinigang mix and chili
8. Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes
9. Put-in the spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in the pot.
10. Serve hot. Share and enjoy!


Source: http://panlasangpinoy.com/