Pork Belly Sinigang

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This Pork Belly Sinigang episode is the first part in a series called Sour Sago, in which I explore the sour element in various Filipino dishes.

Makes 8-10 servings

Ingredients

• Bunch of green beans or string beans/sitaw

• 1.5 lb pork belly

• 3 small tomatoes

• 1 yellow onion

• Spinach or kang kong

• 1 daikon radish

• 4 small taro/gabi

• 1 t cooking oil

• 2 L Water

• Sinigang soup packet (I used 1 entire spicy sinigang na sampalok packet)

• Steamed white rice

• Patis, for serving

Instructions

1. Chop tomatoes and onion into 1-inch pieces. Trim ends of green/string beans. Wash spinach and separate stems. Slice daikon radish into 1/2 inch rounds.

2. Cut pork belly into 1/2 inch thick slices.

3. In a large stock pot, add oil over medium heat. Add pork belly and just brown for 1 minute. Add tomato and onion and stir for 1 minute.

4. Add water to pot. Cover and let come to a simmer. Make sure to not boil, or else the meat will be overcooked. Add the sinigang soup packet to taste.

5. In a separate small pot, boil the small taro over medium heat for 20 minutes. Remove from the pot to cool, then peel off skin. Chop into halves or quarters, depending on size. Tip: I use gloves when peeling the taro because my skin sometimes reacts to the taro skin.

6. After 45 minutes of simmering, check to see if pork is tender. If not, continue to cook until the meat is soft to your liking.

7. Add daikon, green beans, and taro and cook for 5 minutes.

8. Add spinach and cook for 1-2 minutes.

9. Remove from heat. Serve with steamed rice and a side saucer of patis!