Sinigang

• servings: 4 servings
• active time: 10 minutes
• total time: 1 hour 10 minutes

Ingredients

2 lbs. pork belly (see notes)

1 lb. young tamarind (see notes)

1 bunch water spinach (chopped)

8 pieces string beans (cut into 2-inch pieces)

2 pieces eggplants (sliced)

1 piece daikon radish (see notes)

8 pieces okras

2 pieces tomatoes (sliced into wedges)

2 pieces long green pepper

1 piece onion (sliced into wedges)

2 quarts water

Fish sauce and ground black pepper (to taste)

Directions

Boil the young tamarind in 2 quarts of water for 40 minutes. Filter the tamarind broth using a kitchen sieve or a strainer. Squeeze the tamarind afterwards to extract its remaining juices.

Pour the tamarind broth into a cooking pot. Let it boil and then add the onion, pork belly, and half the amount of the tomatoes.

Skim-off the floating scums, pour 1 tablespoon fish sauce, cover and continue to simmer for 1 hour.

Add daikon radish and eggplants. Cook for 5 minutes.

Add the long green pepper, string beans, remaining tomatoes, and okra. Cook for 3 minutes.

Add the chopped water spinach stalks and season with fish sauce and ground black pepper. Cook for 2 minutes.

Put the water spinach leaves. Cover and turn the heat off. Let the residual heat cook the leaves for 3 minutes before serving.

Share and enjoy!

Nutrition

• Calories: 1538 kcal
• Total Fat: 121 g
• Saturated Fat: 44 g
• Unsaturated Fat: 69 g
• Cholesterol: 163 mg
• Sodium: 175 mg
• Total Carbohydrate: 91 g
• Dietary Fiber: 13 g
• Total Sugars: 54 g
• Protein: 29 g