WICKERMOSS: EATS: SPICY SINIGANG ~ TheWickeRmoss cooks-'n-tweaks-in-7minutes

Hi Hi!

First time that I'd be sharing a recipe
called
SPICY SINIGANG.

Pork Sinigang (Pork in Tamarind Soup) may not be new,
but as I like to tweak stuff;
I have this old dish that I usually cook whenever I want an instant Sinigang.
Le hubs like this one eaten and served in a Japanese bowl;
and yes he use a pair of chopsticks.
The only thing lacking is that I see him wear a kimono.

Pork Sinigang in Tamarind Soup base is a Filipino Stew recipe; a thousand and one different version of recipes had come out; sinigang sa santol; sinigang sa sampalok; name it. One can even cook this everyday; same method of cooking but using beef, pork, fish or even chicken. Most Filipinos say this should be their National Food. One thing's definite, Sinigang has been the top favourite soup dish of every Filipino family.

So yeah before you raise your eyebrows,
be it known that am no professional chef.

For those who have a busy lifesyle;
you can cook Sinigang anytime of the day.
My recipe calls for not much of ingredients;
you only need small amount of pork;
I prefer bite-sized pieces and it still is enjoyable.
Same goes for the veggies.
This Sinigang ain't a Christmas tree when it comes to decor;
I only incorporated 2 types of veggies
and added some kick by adding red chili peppers;
who says I can't make it colourful?

Spicy and Served straight or on a bed of piping-hot rice.
Mix it up and enjoy that dramatic fare of sour 'n spice.
Have a serviette in hand as when the spiciness or heat crawled upon your nose
it makes you crave for more.

What's the Challenge in this Dish?
It's a meal-in-one type of Sinigang dish;
you might not have a chockfull of veggies and the best cut of meat
but it's the sour taste and sticky soup that need to stand out.
Making it more spicy makes it tricky; we aim not to make it turn out to be a Tom Yam.
But once done right, [the spice, sour & salty] trio would make a delicious concoction.

If you expect a recipe with the exact measurements; sorry to disappoint I may not give you accurate ones.
I don't go by the book when it comes to cooking.

My guts and my wooden spoon tell its own story.
They both have a quaint affair 91% of the time but you can expect a satisfying warm plate of climax in the slavery of its aftermath. My take? Make a dish with a heart.

Points to Note
#Regular cooking oil may be used in place of vegetable oil/olive oil
#You can add up more veggies if you wish; but do remember this a rice bowl version;
meaning they should be easy to toss together; and should be easy on the palate
#Chili peppers are optional; make it a Sinigang Rice Bowl!

Ingredients:

1/2 kilo of pork (preferably pork w/o fat portion), cubed or diced
1 small bunch baby chye sim (mustard greens), destemmed
1 small bunch lady finger (okra), cut into an inch length
1 medium sized onion, diced
3-4 cloves of garlic, chopped
red chili peppers; destemmed
1 pack sinigang sa sampalok mix
water
salt and pepper
vegetable oil /olive or any cooking oil

Cooking Directions:

heat up pan on medium high heat without oil
add in pork and allow to fry in its own fat
season with desired amount of salt and pepper to taste
fry pork until it's half-cooked or slightly browned
gather the pork in one side of the pan (we'll do a bit of frying on the other half-side of the pan)
pour in small amount of oil, saute chopped garlic for about 1 minute but not until its browned
add in diced onions
once done with the sautéing, mix into the meat
add in the Sinigang sa Sampalok Mix to pork; mix thoroughly
this is where you'll see your garlic turn into that nice brown color; then add about 1 cup water;stir well
cover & simmer for about 8-10 minutes or until the meat is tender
place sliced lady fingers or okra on top of the mixture; do not stir and cover for about 1 minute
same goes for the leafy veggies of your choice; here I used Baby Chye Sim or Mustard Greens
again, do not mix; cover and wait for another 1 minute
here's the kick: i usually put around 6-8 pcs of red chili peppers (stem removed)
just give the dish a gentle mix for about 1 minute then turn off the fire (remember not to overcook the veggies)
served straight or on a bed of piping-hot rice.

Love the mixture of colours !
Let me know if you have tried this dish, thanks for looking.

You can watch my cooking video here if you wish, click

If you expect a recipe with the exact measurements; sorry to disappoint I may not give you accurate ones.

I don't go by the book when it comes to cooking.

My guts and my wooden spoon tell its own story.

They both have a quaint affair 91% of the time but you can expect a satisfying warm plate of climax in the slavery of its aftermath. My take? Make a dish with a heart.