|Sunday||12:00 PM – 5:00 PM|
|Monday||10:00 AM – 6:00 PM|
|Tuesday||10:00 AM – 6:00 PM|
|Wednesday||10:00 AM – 6:00 PM|
|Thursday||10:00 AM – 6:00 PM|
|Friday||10:00 AM – 6:00 PM|
|Saturday||12:00 PM – 5:00 PM|
Closed on statutory holidays.
Serves 6 People
The traditional Sinigang broth is flavoured using tamarind paste. However, this recipe has been modified given limited access to original ingredients. Therefore it uses the more available Sinigang mix. As an immigrant who has lived in different countries, I’ve had to make substitutions using ingredients accessible to me when living away from my home country.
2 lbs of pork belly cut in 1-1.5 inch cubes
Freshly ground black pepper
1 tbsp whole peppercorns
Dried bay leaves
4 tbsp grapeseed oil (or other oil used for frying)
1 large white onion cut into eighths
1 tbsp of minced garlic
3 large tomatoes cut into eighths
2 bundles of Kangkong or 1 lb bok choy, with core cut out
1 long pepper or substitute with Jalapeño, halved
1 Japanese or Chinese eggplants cut into 1-inch pieces
2 Radishes sliced thinly
1 sachet pork sinigang mix
Generously season cuts of pork belly with salt and pepper. Set aside.
In a large pot, sauté onion, garlic and tomatoes in grape seed oil on medium heat. Once the tomatoes have softened and the white onions begin to appear translucent, add the long pepper. Cover for about 3 minutes.
Add half a gallon of water and pour in the sinigang mix; stir. Add peppercorns, bay leaves and pork. Reduce the heat to a low simmer for about 60-80 minutes or until the pork meat is soft and tender. Keep the pot covered, removing the lid only when skimming the foam off the surface of the broth. Occasionally stir the broth to ensure the mix is well distributed.
Add eggplant. Cover the pot again to allow it to cook for about 5 minutes. Add long beans, radishes and bok choy. Cover and simmer for 3 minutes. Remove bay leaves before serving.
Sinigang is served with Jasmine white rice and condiments of your choice. Condiments are a great way to enhance the flavour of the dish according to your preference. I eat Sinigang with sweet-spicy bagoong (Filipino shrimp paste) and dried Thai red chilli for extra heat. Others prefer to eat the dish with fish or soy sauce and a squeeze of Calamansi.