Receta Pork Sinigang / Sinigang na Baboy

Sinigang na Baboy must be one of Filipinos' most favorite comfort foods. Nothing beats the sour flavor of this dish drowning a hot cup of rice. With Knorr Sinigang sa Sampalok, real sinigang taste is now easily acheivable. A pot of tamarind sinigang.
Origin
Place of origin: Philippines.
Dish details
Course served: Main course
Serving temperature: Hot
Mainingredient(s) Meat, Chicken,Milk-fish,Beef,Shrimp,Tofu,vegetables, tamarind, fish sauce, onion, siling mahaba/ long chili color green , tomato,Miso paste
Variations: Pork, beef, shrimp, fish, chicken,and tofu-for vegetarian.
Other information Can be served in many different forms.

Sinigang is a Filipino soup or stew characterized by its sour flavor most often associated with tamarind (sampalok).
Sinigang is traditionally tamarind based. Other versions of the dish derive their sourness from ingredients such as guava, calamansi,bilimbi, or raw mango among others.[1] Powdered soup base or bouillon cubes for sinigang based on tamarind or calamondin are also used in place of natural fruits.[2] Vinegar is not used for making sinigang sour. A similar dish made with vinegar as the primary souring ingredient would tend to be categorized as paksiw in Philippine cuisine.
Meat in sinigang (e.g., fish, pork, shrimp, or beef) is often stewed with tamarinds, tomatoes, and onions. Other vegetables commonly used in the making of sinigang include okra, taro corms (gabi), daikon (labanos), water spinach (kangkong), yardlong beans (sitaw) and eggplant (talong). Most Filipinos like to cook sinigang with green finger pepper in order to enhance the taste while adding a little spice to the dish.
A common variation of chicken sinigang is called sinampalukang manok or sinampalukan (from sampalok, Filipino for tamarind).Sinampalukan is distinguished by its use of shredded tamarind leaves. It is also made with ginger, onions, and tomatoes.Sinampalukan is sometimes prepared to be a little spicier than the other sinigang dishes.
It bears some similarities to Indonesian sayur asem,[verification needed] Vietnamese canh chua, and Thai tom yam. Sinigang shares some characteristics—but should not be confused with—singgang, a tamarind soup dish from Terengganu, Malaysia.
Classification
Formal Filipino restaurants commonly list sinigang as a soup and serve it as such. It is, however, traditionally and typically transferred from the bowl to the plate and eaten with rice in a similar manner to a main dish.
Sinigang Variations
 Sinigang sa Miso (Miso Sinigang)
 Sinigang na ma Gabi(Gabi/Taro a root crop Sinigang with Tamarind)
 Sinigang na Tokwa( Sinigang with Tofu for vegetarians with Tamarind)
 sinigang na Baka(Sinigang with Beefwith Tamarind)
 Sinigang sa Sampalok (Tamarind Sinigang)
 Sinigang na Bangus (Milkfish Sinigang)
 Sinigang na Baboy (Pork Sinigang)
 Sinigang na Hipon (Shrimp Sinigang)
 Sinigang na Tilapia (Tilapia Sinigang)
 Sinampalukang Manok (Chicken Sinigang with Tamarind Leaves)
Sinigang
8 popular ways to put that distinctive asim/sour taste in your favorite Pinoy soup.
Long before the powdered sinigang mix was invented, eight souring agents ruled the sinigang world. This was the time when Pinoy meals were made from scratch, using fresh, readily available ingredients picked from your very own bahay kubo's veggie garden. The taste of kamias goes particularly well with shrimp and fish sinigang. But no matter how awesomely asim instant mixes taste nowadays, nothing quite does it like the real thing. Check out the gallery below to reveal eight popular souring agents for the Filipino all-star soup, sinigang.Green or Unripe Mango (Manggang hilaw) Filipinos love mangoes. We eat them when they're green, yellow, or any shade in between. The two main varieties of mangoes in this country are Carabao (Kalabaw) and Pico. More often than not, Pico, the more sour variety, is used for sinigang. When cooked, the sourness of green mango mellows.

Sampaloc shoots and blossoms (Usbong at Bulaklak ng Sampalok) The best way to cook sinampalukang manok is by using sampaloc shoots and blossoms. Simply saute garlic, onion, and tomatoes in oil, then partly cook the chicken and season with patis before adding lots of water. Add the chopped sampaloc shoots and blossoms, bring to a boil, and cook for about 35 minutes. Want to make it over the top? Use organic native chicken for a truly flavorful sinampalukang manok.
Santol During peak season, around June to August, wet markets are flooded with this fruit and the native variety can be purchased for as low as P10 per kilo. The native santol is smaller in size and has an intense sour taste even when ripe, ideal for sinigang na baboy or sinigang na kanduli. The Bangkok variety, bigger in size and with thicker pulp, is now widely grown locally. The latter is more on the sweet side and not as tart as the native variety.
Green or Unripe Mango (Manggang hilaw) Filipinos love mangoes. We eat them when they're green, yellow, or any shade in between. The two main varieties of mangoes in this country are Carabao (Kalabaw) and Pico. More often than not, Pico, the more sour variety, is used for sinigang. When cookBatuan/Batwan Most likely, only those who are from Bacolod or Iloilo will have heard of batuan. It is the much loved souring agent for sinigang. The small round fruit is related to the mangosteen.ed, the sourness of green mango mellows. Kamias Very, very sour is an apt description for this fruit, making it a good souring agent for sinigang. The taste of kamias goes particularly well with shrimp and fish sinigang. Unlike sampalok whose skin and seeds are scooped out of the broth and discarded, kamias, once boiled in the liquid and mashed, is put back into the pot so its flesh imparts more flavor into the broth. Guava (Bayabas) Other fruits used as souring agents in sinigang are unripe, but when using guava as pang-asim, ripe and soft guava is preferred. Green, unripe guava has a mild taste and lends no sourness to the broth. Ripe guava, on the other hand, has a more intense guava flavor and tends to be on the sweet side. When the pink-colored flesh and seeds of ripe guava is added to sinigang liquid, it results in a milky white, mildly sour yet sweet broth. Native lime (Calamansi) The juice of these little green citrus fruits are more often used as a dipping sauce or squeezed onto a plate of pansit. Available and abundant all year round and quite cheap, home cooks turn to calamansi to sour their sinigang when other fruits are not available. Unripe tamarind (Sampalok na hilaw) This fruit has become synonymous with sinigang. It is the one sour fruit that manufacturers have found a way to package into instant sinigang powder and cubes.You can also bu this vegetables and fruits at the Philippines store in the America's Market now even Filipinos or not Filipinos can make their own Sinigang, or Tamarind Soup!