top of page

Pork Sinigang

(by Monique Magpayo)


1 T. vegetable oil

1 lb. boneless pork butt, cut into pieces

1 medium eggplant, peeled 1 daikon radish, peeled

1 onion 3 tomatoes

1/2 lb. baby bok choy

1/2 lb. green beans 1 package Knorr tamarind soup base powder

1 jalapeño or any chile, left whole or cut in half for more heat

salt and pepper to taste

green onion, chopped

1 lemon, or more to taste

Heat oil in a large pot, and brown the pork on all sides.

Discard excess fat, and set aside.

Cut eggplant, radish, onion, tomatoes, bok choy, and green beans into bite-sized pieces.

Bring 8 c. water to a boil.

Add tamarind soup base powder and pork.

Let the water come to a boil again, then lower heat and cook until meat is tender.

Add vegetables, jalapeño, salt and pepper, and bring to a boil again.

Serve with green onion and lemon juice.


(Read A Woman's Place, the story that accompanies this recipe.)

Recent Posts

See All

Clarke’s Creamy Tomato Soup

(by Ilene S. Goldman) 5 carrots, shredded 5 stalks celery, shredded 1 medium white onion, sliced 1/2 lb. salted butter * 1 c. flour (less is better; I’ve made it without any) 3 (14 1/2-oz.) cans chick

Sarah's Latkes

(by Lisa Cohen) 4 medium russet potatoes 1 small onion 2 eggs 2 heaping soup spoons flour large pinch salt several grinds of pepper peanut oil Scrub potatoes, but don't peel. Cut potatoes to fit in th

Walnut Sponge Cake

(by Lisa Cohen) softened butter for pan 1 dozen eggs, separated 1 1/2 c. (scant) sugar zest and juice of 1 lemon zest of 1 orange 1 c. matzo flour, sifted 2 T. potato starch, sifted pinch of salt 1 c.

Commentaires


bottom of page