Pork Sinigang or Sinigang na Baboy is a sour soup native to the Philippines. This specific soup meal utilizes pork as the cornerstone though beef, shrimp, fish, or even hen (this is known as sinampalukang manok) could be used. Bony components of the porker called "buto-buto" are typically favored for this meal. These components could be either of the following: pork neck bone, sliced extra ribs, sliced infant back ribs, also, pork tummy. Occasionally pork kasim also, pigue (pork ham) are additionally used.
There are numerous components that could be made use of as souring agent. The most typical also, extensively used is the tamarind fruit (known as sampaloc). Other fruits such as guava, tomato, bilimbi (referred to as kamias), eco-friendly mango, pineapple, and wild mangosteen (santol) can additionally be made use of making the sinigang taste sour.
I grew-up eating pork sinigang (sinigang na baboy) at least once a week with a dish of patis (fish sauce) and smashed siling labuyo (chili) on the side as my "sawsawan" (sauce). Throughout rainy days, I want my sinigang matched with a few items of crunchy deep-fried tuyo or daing (salty dried fish).
How about you? Do you want your sinigang the same way I did?
