Pork and Chicken Sinigang Recipe

 

 

Pork and Chicken Sinigang is a popular Filipino soup or stew known for its distinctive sour flavor, which is achieved through the use of tamarind or other souring agents. It's a comforting and savory dish that combines both pork and chicken, creating a flavorful and hearty meal. Pork and Chicken Sinigang is loved for its refreshing and tangy taste, which comes from the souring agent used. The combination of pork and chicken, along with a medley of vegetables, makes it a satisfying and balanced meal. It's a classic Filipino comfort food, especially enjoyed during cooler weather or when craving something sour and savory.

Sinigang is a more acidic, yet calming, style of stew that is flavored with sampaloc. It also welcomes a lovely assortment of veggies, beginning with the traditional daikon radish and taro or gabi. We also combine this with lighter-flavored ingredients like as eggplant and string beans. But don't be alarmed by the number of components we'll be using. This will be completed in a few simple steps utilizing our large cooking pot!

How to make Pork and Chicken Sinigang:

Preparing the pork:

The first task is to heat up some oil. Turn on the heat and add 2 tablespoons of cooking oil to your cooking pot. Once it's heated, add your 1 pound. You have diced pork belly. Continue to sauté until the majority of the fat has rendered. Following that, you can add 1 lb. of chicken you have sliced up into serving pieces within.

Continue to sauté your ingredients until the chicken's skin turns light brown. Then, take 1 onion wedged, 5 gabi chopped, 1 daikon radish cut, and half of the quantity of 5 tomatoes wedged. Place all of these ingredients in the saucepan and simmer for 5 minutes. After that time has gone, remove the chicken and set it aside.

We will now require 12 quarts of water. Pour everything into your saucepan and bring to a boil. Once it begins to boil, add 44 grams of original Knorr Sinigang sa Sampaloc Mix. Put the lid on the pot and continue to simmer on low heat until the pork is tender. This would most likely take an hour.

Adding chicken and extra vegetables to the mix:

After the pork is tender, we may return the chicken parts to your pot. Allow this to simmer for 15 minutes before adding extra veggies. After the timer goes off, you can add 5 long green peppers, 15 string beans cut into 2-inch pieces, 12 okras, and 3 eggplant slices. Cook for an additional 8 minutes.

Then take the tomatoes you left behind and toss them into your pot as well. To taste, add some fish sauce and ground black pepper. Then add your 2 cups of kangkong leaves as your final ingredient! Simply cover your pot and leave it to sit for 2 minutes with the heat turned off. Then you're good to go!

Fill a serving dish halfway with the steaming hot and delectable Pork and Chicken Sinigang. Serve over heated rice for the ideal hot supper on a wet day. But how about looking at some more Sinigang dishes to try during the colder months? Here are a few of my suggestions!

Here's a basic recipe for Pork and Chicken Sinigang:

Ingredients:

- 1/2 pound (225g) pork belly, cut into bite-sized pieces

- 1/2 pound (225g) chicken pieces (you can use bone-in or boneless, as per your preference)

- 1 small onion, sliced

- 2 cloves garlic, minced

- 1 medium tomato, sliced

- 2-3 pieces green chili peppers (siling haba), sliced (adjust to your spice preference)

- 1 small daikon radish (labanos), peeled and sliced into rounds

- 1 small eggplant (talong), sliced into rounds

- 1 small bunch of string beans (sitaw), cut into 2-inch pieces

- 4-5 pieces okra, sliced diagonally (optional)

- 2-3 pieces ripe tomatoes, quartered

- 2 tablespoons tamarind paste or sinigang mix (adjust to taste)

- 8-10 cups water

- Salt and fish sauce (patis) to taste

- Cooking oil for sautéing

- Fresh cilantro or kangkong (water spinach) leaves for garnish (optional)

Instructions:

1. Sauté Aromatics:

   - Warm a little cooking oil in a big saucepan over medium heat. Mix in the minced garlic and onion slices. Sauté the onion and garlic until transparent and aromatic.

2. Add Pork and Chicken:

   - Pour in the pork and chicken chunks. Cook until both sides begin to brown. This should just take 5-7 minutes.

3. Add Tomatoes:

   - Cook the sliced tomatoes in the saucepan for a few minutes, or until they soften.

4. Create the Broth:

   - Depending on how much soup you want, add 8-10 cups of water to the pot. Bring it to a boil, then lower to a low heat and leave it to simmer. Allow the meat to cook until it reaches a tender state. This might take 30-40 minutes. Any contaminants that rise to the surface can be skimmed off.

5. Add Tamarind Paste or Sinigang Mix:

   - Add the tamarind paste or sinigang mix to the saucepan after the meat is tender. This is what gives sinigang its distinct sour flavor. Adjust the quantity to your preferred level of sourness.

6. Add Vegetables:

   - To the saucepan, add the daikon radish, eggplant, string beans, and okra (if using). Cook until the veggies are soft, which takes around 10-15 minutes.

7. Season:

   - Season the sinigang to taste with salt and fish sauce (patis). Seasoning can be adjusted to your liking.

8. Add Green Chili Peppers:

   - To add some heat, add the sliced green chili peppers. Depending on your spice tolerance, adjust the quantity accordingly.

9. Serve Hot:

   - Turn off the heat in the saucepan.

   - In bowls, serve the Pork and Chicken Sinigang hot. If desired, garnish with fresh cilantro or kangkong leaves. Enjoy!