Pork Sinigang 2 ways- Slow Cooker & Westernized version

Sinigang (See-ne-gung) is a staple filipino soup. There are many different variations of sinigang, it can depend on the meat you choose and the soup base. The soup base is typically sour because of the use tamarind or it can also be sweeter with the use of guava and camias (asian fruits). Pork back bones are used for the broth to have that rich pork flavor. Being a first generation filipina, cooking with back bones aren't exactly my first choice, although it does give a richer flavor. I opt for pork ribs, its easily available at my local supermarket and a lot easier to eat. It still offers that delicious pork broth flavor that I grew up eating. 

In this blog, I will show you 2 ways to enjoy Sinigang. The first version will be a westernized version of sinigang. The meat and vegetables will be cut up into small pieces and served as is, instead of serving this with rice. Because lets face it, we eat way to much rice being filipino and I could save some calories by not eating rice. The second way is the more traditional way using bone in meat, except it will be cooked in a slow cooker. I find using a slow cooker very convenient as this allows the meat to be super tender, its also a great way to have supper ready while your at work. (Which is what I plan to do when I go back)

** Extra tip, I always have frozen tomatoes and green chili's on hand to make sinigang at any time

See how I make each dish at Lala's kitchen

Slow Cooker Pork Rib Sinigang w/ radish and spinach

 

Ingredients

5 pieces pork ribs (mine are cut 2 ribs together so technically they are 10 pieces of ribs) I am using pork side ribs
1 cup white radish 
2 cups spinach
1 Tomato
1/2 onion
1 green chili
3 tbsp Tamarind soup mix (to taste)
1 tsp chicken or pork broth powder
1 1/2 tsp salt

Steps

1. Blanche pork ribs for 10 mins, this removes unwanted suds from pork. This method also keeps your broth clear so you don't have to skim your broth after.
2. Place blanched pork ribs in slow cooker along with salt, tomato, onions, 1 tbsp of tamarind soup mix and broth powder. You can adjust flavors later. 
3. Slow cooker on high for 4 hrs or low for 6. 
4. Add remaining 2 tbsp tamarind soup mix. Taste the broth, if you would like a more sour tasting broth add more tamarind soup mix.
5. Add the radish and cook for another 1hr in the slow cooker. Add the green chili and spinach. Once the spinach has wilted, you can serve this over rice.

Sinigang w/ radish and spinach (no bones, westernized version) 

 

 Ingredients

1 cup of diced pork (I used the ends of the pork ribs that did not have any bones, pork shoulder would also work) You can also use pork belly for a very rich flavor
1 cup white radish 
2 cups spinach
1/3 cup diced Tomato
1/2 onion
1 green chili
2 tbsp Tamarind soup mix 
1 tbsp chicken or pork broth powder
1 tsp salt

 Steps

1. Dice the pork, onion and radish so they are bite size. 
2. In a dutch oven on medium heat, add some oil and add the diced onion. Cook until soften.
3. Add the diced pork, cook until no longer pink.
4. Add the diced tomatoes and broth powder and salt. 
5. Add 2 cups of water and bring to a boil. Cook on medium heat until meat is tender. Mine took 2 hrs. *** You can also place this in the slow cooker and follow remaining steps
6. Add the tamarind mix and bring to boil. Taste the broth, if you would like a more sour tasting broth add more tamarind soup mix, if it is too sour add more water.
7. Add the radish and cook for another 10 mins or until tenderness is to your liking. 
8. Add the green chili and spinach.
9. Once the spinach has wilted, its ready to serve and eat as is.