Filipino Style Stew Dishes
Sinigang na Baboy (Pork and Tamarind Stew)
This dish is one of the well-loved home-cooked dishes and is usually reserved for Sunday family lunches, in which every member of the family is gathered around the table. The best portion of the pork meat to use, is the shoulder or “kasim", because it's naturally tender and has the right amount of lean meat and fat. Others though, prefer the pork legs along with the pig’s tail, because the leg bones give the soup a richer, milkier taste.
Similar to any stew, the meat is boiled until tender, while the soup is made sour by adding extracts of green sampaloc or tamarind fruits. Modern times, however, have made sinigang much easier to cook, due to the availability of instant sinigang mixes that capture the exact amount of the tamarind's sourness. Once the desired tenderness for the meat has been attained, all one has to do is to add the ready-to-mix sinigang sa sampalok ingredient, some ripe red tomatoes and vegetables. The latter includes, sitaw or long, green stringed beans, radish, okra, kamote tops, taro roots, onions and siling haba (green pepper, which could be optional).
Note: The tamarind-based stew can be modified by using beef, shrimp, chicken or fish.