Search

Pork Sinigang

Updated: Apr 12, 2020

(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.


Recent Posts

See All

Apple Pie

(by Evangeline Wurst) 1/2 c. unsalted butter 3 T. flour 1/4 c. water 1/2 c. sugar 1/2 c. brown sugar pastry for 9-in. double crust pie (here's one) 8 Granny Smith apples, peeled, cored, and sliced Pre

Chop Chae

(by Frances Park) For the sauce: 3 1/2 T. soy sauce 1 T. packed brown sugar 2 T. sesame oil 2 t. minced garlic 1 T. roasted sesame seeds black pepper to taste 1 large carrot 1 medium zucchini 1 red be

Onion Butter Toast

(by Tsara Shelton) 10 white onions, peeled and minced sesame oil, as needed In a large pot, heat 1 T. sesame oil. Add onions and stir constantly for about 5 minutes. Let onions cook over low heat for