Pork Sinigang With Tamarind Pods

This is a very late post. If you noticed around the bowl, the table has Christmas decorations. I’ve completely forgotten about this Pork Sinigang With Tamarind Pods that I made last year when I found them at Walmart back in December. I was really surprised to see them there so I grabbed a pack right away to use for Sinigang. It brought me back to when I was a little girl and how my grandmother, Mom, and Aunts made Sinigang. I remember them adding the tamarind pods right at the last minute of cooking to soften the pods then place it in a bowl, pour some of the broth into the bowl, crush the pods, then pour the broth back into the bowl. They did this a few times until they couldn’t crush the pods anymore.

I couldn’t cook my sinigang like that since fresh tamarind pods are not available here. I’ve been using the sinigang mixes that you find at Filipino stores and they’re good but finding these tamarind pods was nostalgic and brought me childhood memories.

Recipe: Pork Sinigang With Tamarind Pods

Ingredients

  • chunks of pork(from a Boston butt cut or picnic shoulder roast)
  • 4-5 cups of water(add more if necessary)
  • a handful of tamarind pods
  • bokchoy(or napa cabbage), sliced
  • 1 large tomato, quartered
  • 1 sm onion, quartered
  • 1 long green pepper
  • salt and pepper for seasoning
  • a little bit of oil for browning the meat

Instructions

  1. In a pot, heat up oil. Brown the pork chunks for a couple of minutes. Add the water, cover and let it simmer until the meat is tender. Check a few times to add more water if necessary. Add the tamarind pods. Cook that until the pods are soft. Carefully take them out and place into a bowl.
  2. Pour some of the broth into the bowl, crush the pods, pour the broth back into the pot using a sieve to avoid getting the pods shells. Repeat this process until you can’t crush the pods anymore.
  3. Add the sliced bokchoy(or napa cabbage), tomatoes, onion, and long green pepper. Season with salt and pepper. Cover and continue cooking until the bokchoy(or napa cabbage) have slightly softened.

Serve with rice. I would say that the flavor was sweet and tangy and not as sour as most sinigang but I didn’t mind at all. I loved it and hopefully I’d find more when I go back to Walmart. It’s a perfect soup for winter but, let’s face it, for us Filipinos, Pork Sinigang is perfect ANY TIME!

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