This is my husband’s 2nd favorite dish, next to Chicken Adobo. He could seriously eat this dish every single day. But it’s no wonder because the sweet and sour flavors of tamarind is so refreshing and light. Sinigang is a popular dish in the Philippines and is pretty versatile because you can make it with fish, shrimp, pork or beef.
2 lbs pork stew or pork belly
2-3 cloves minced garlic
1/2 large onion, sliced
1 packet sinigang powder
2 roma tomatoes, quartered
1 bunch Chinese long bean, cut in 2-3 inch pieces
5-7 bunches baby bok choy, bottom stems removed
In a dutch oven or large pot, place pork and cover with water. Boil for 1 hour until pork softens and becomes tender.
Drain and rinse off pork to rid of the grit that came from boiling.
Place rinsed pork into a clean dutch oven or large pot and cover with water.
Add minced garlic, sliced onion, quartered roma tomatoes and 1 packet of Sinigang powder. Allow to boil until onion and tomatoes soften.
Add the long beans on top of the meat and then the eggplant; cover. Do not stir. (The steam from the meat and sauce will cook the vegetables with little effort.)
To serve, place in a serving dish and serve with steamed rice.