Sinigang Na Baboy
Filipino Sour Pork Tamarind Stew
2 tbsp canola (or vegetable) oil
8 cloves of garlic, smashed
1 medium yellow onion, diced
salt to taste
1 lbs. pork belly + 1 lbs. pork shoulder (cut into cubes)
3 roma tomatoes, diced
1 tablespoon fish sauce (patis)
4 cups water
4 tablespoons tamarind paste (souring agent)
3 pieces taro, peeled and cut into 1 inch cubes
1/2 teaspoon ground black pepper
1 cups sliced daikon radish (labanos) - cut cross-wise. Usually just add 1 small daikon radish
2 pieces long green chili pepper (siling pansigang)
15 pieces okra
10 to 12 pieces of snake beans, cut in 2 inch length pieces
3 cups kangkong leaves (also called chinese spinach or water spinach. Can substitute with baby bok choy or Chinese "Yu Choy" if not available)
Heat 2 tbsp canola/vegetable oil in a large pot or Dutch oven over medium heat
When oil is hot, add 8 cloves of garlic that have been smashed and stir for 1 minute. Then add 1 medium onion, diced. Add 2 pinches of salt at this point. Sautee for 5 minutes.
Season 1 lb. pork belly + 1 lb. pork shoulder (cut into cubes) with salt and pepper - to taste
Add the pork into the pot and sauté for 5 - 6 minutes, till pieces are slightly browned.
Add 3 Roma tomatoes, diced, and add 1 tablespoon of fish sauce. Cover and let this cook for 5 minutes.
Pour in 4 cups of water. Then stir in 4 tablespoons of tamarind paste. Taste at this point. If you want it even more sour, add an additional tablespoon. Once tamarind is mixed in, cover, and let it cook for 5 minutes.
Add 3 corms of taro, peeled and cut into quarters. Cover and continue to boil for 5 minutes.
Add 1/2 tsp ground black pepper, and stir it in.
Add 1 cup sliced daikon radish (I usually just add 1 small daikon radish, sliced). Cook for 3 minutes.
Add 2 long green chili peppers (siling mahaba), 15 pieces of okra, and 12 pieces of snake beans (cut into 2-inch-long pieces). Cook for 7 minutes.
Add 3 cups of kangkong leaves (substitute with baby bok choy). Cover the cooking pot and turn off the heat. Let it stay covered for 5 minutes.
Serve in a small bowl with a side of rice on a plate. Pour a few tablespoons of patis (fish sauce) in a small dipping bowl as a condiment.
Filipinos eat singing "wet and dry" style. So, the "wet" soup is spooned over the "dry" rice bit by bit as you eat. The rice is never soaked all the way. Spoon out the pork and vegetables and put on top of the slightly wet rice, spoon some of the fish sauce over the protein and vegetables. And then you enjoy everything in one bite!