The classic sinigang is perfect as is, but this version turns up the heat. Think of it as the ultimate sinus-clearing, lip-tingling, face-contorting bowl of goodness. It's the kind of soup that wakes you up, challenges your spice tolerance, and demands a mountain of rice on the side.
Ingredients
Ingredients
- 2 tbsp neutral oil
- 500g pork belly, cut into cubes
- 2 large white onions, diced
- 4-6 siling pangsigang (green chilies), sliced
- 3-5 siling labuyo (red chilies), sliced
- 1 can (400g) whole peeled tomatoes, drained
- 8 cups water
- 1 pack (44g) instant sinigang mix, preferably tamarind flavor
- 1 white radish, peeled and sliced
- 4-5 okra, halved
- 1 bundle kangkong
Sear pork belly: In a large Dutch oven or heavy-bottomed pot, heat the oil over medium heat. Add the pork belly and sear until golden brown on all sides. Remove and set aside.
Build flavor base: In the same pot, add the onions and both types of chilis. Sauté until the onions turn soft and translucent, about 5 minutes. Stir in the drained tomatoes, breaking them up slightly with a wooden spoon. Let them cook down until they start to caramelize and turn jammy, about 5 minutes.
Make soup base: Pour in the water and stir in the sinigang mix, ensuring it dissolves. Return the pork belly to the pot, bring to a simmer until the meat is fork-tender and the broth is deeply infused with flavor, around 30-45 minutes.
Blanch vegetables: Drop in the chopped radish and okra. Let them cook just enough to soften while retaining their texture. Then, stir in the kangkong leaves and turn off the stove. Let the residual heat do the work.
Serve: Ladle the piping hot sinigang into bowls and serve with lots of rice.
