Sinigang is probably the most versatile Filipino food I know. There are so many different types, it depends on what souring agent and protein you used.
Sinigang na Baboy at Baka Recipe
- 600g Pork belly
- 250g Beef shoulder
- 3 big tomatoes, sliced
- 1 big red onion, sliced
- 8 cups of water (6 + 2, you can adjust this to your liking)
- 80g Yardlong beans, broken into pieces that are 2 inches long
- Water Spinach
- 4 finger chilies, cute in half if you need it spicier
- 200g White radish, sliced
- 220 g Taro, sliced
- 2 big pack Knorr Original Sinigang Mix (1 + 1, you can adjust this to your liking)
- Fish sauce to taste
- Calamansi + Fish sauce as condiment
- Combine pork, beef, onion, tomatoes and 6 cups of water in a pressure cooker or pot, simmer until meat is tender.
- When meat is tender, adjust the amount of water if needed.
- Add in taro, simmer until fork can pass through.
- Add in yardlong beans, white radish and chilies. Simmer until yard long beans are almost cooked.
- Add in Sinigang mix, keep adding until you achieve the sourness that you want.
- Season with fish sauce, if you want it saltier.
- Add in water spinach and take out after 30 seconds.
- Serve with calamansi or lemon with fish sauce on the side.
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