Cooked From the Heart » Featured, Filipino, pork, soup, vegetables » IMBB 11 – Sinigang na Pata
IMBB 11 – Sinigang na Pata
| Sinigang na Pata |
- 2 pounds Pork Hocks, fresh
- about 10 cups water
- 1 onion, sliced
- 1/2 lb. green beans
- 1 lb. bok choy, sliced
- Tamarind soup mix (sigang mix)
- Salt & Pepper to taste
- Place pork hocks in a large pop and add 10 cups or enough water to cover, and bring to a boil. Skim off the scum from the top as it rises (or if you forget to check like I did, pour off the scummy water and start anew).
- Turn the heat down to a slow boil and cook until tender (about 60-90 minutes).
- When the pork is tender, add the onions and sigang mix and let it cook for another 20 minutes or so to get the flavors to blend.
- Adjust the seasoning. Add green beans and cook until almost tender; then add the bok choy, cook for one minute and turn off the heat so as not to overcook the vegetables.
Most sinigang dishes have tomatoes in them as an added souring agent. However, I didn’t have any when I cooked this. Definitely add them if you have some!
There are many other vegetables that you can add to this sour soup dish. Some of the ones commonly used are mustard greens, cabbage, spinach, radishes, okra, peppers and eggplants. Whatever vegetables you like, you can probably add to this soup.
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After Karen saw this post, she emailed me to enter this recipe for the IMBB event since it had green beans in it. This prompted me to come up with another recipe with beans since I was planning on cooking beans this weekend anyway. I came up with the Pork and Beans recipe above. Thanks for the prompt, Karen! 
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Written by Jeanette Moore (JMom)
I am a terrible housekeeper but I do love to cook so it all evens out in the end. I like to try new recipes that I think my family will like. However, I am not one to follow all recipes to the letter. I tend to tweak and change the recipes based on what I have on hand and how I am feeling at the time. Feel free to share your versions, I just might try it out next time I make the dish again.
Filed under: Featured, Filipino, pork, soup, vegetables · Tags: Filipino, IMBB, pork, soup, vegetables
[...] the souring agent but I was wrong. For those who do not like the sourness of the ubiquitous Filipino sinigang, this is a nice, mild alternative. It is delicately spiced like your grandmother’s tinola (or [...]
Hi!
Your Sinigang looks really delicious!
I’m collecting a list of the best sinigang recipes in my blog, and I included your sinigang recipe (just a link though, hope you don’t mind). You can see it at
http://kumain.com/sinigang-recipes/
Keep in touch!
Tanya Regala
Hi Jeanette – this sounds really interesting – I’m not familiar with tamarind (I’ve heard of it but don’t think I’ve ever tasted it) but can sort of imagine… The combination of pork, green beans and bok choy sounds wonderful. I’m glad Karen reminded you about IMBB!
Uy, just had chicken sinigang for lunch! Yes, chicken. Unlike the Tagalogs who have sinampalukang manok, ours is more sour and cooked like your ordinary tamarind-soured sinigang. This food blogger synchronicity is true indeed.
Your sinigang looks both tummy and heart-warming. Cooked with love ‘yan, ‘no? Hehehe!
hi JMom,
see! i thought it would work. i’ve been eyeing the pork hocks for sinigang but always end up using the usual, buntot (tails) and neckbones. i’ll try it next time..my 3 kittens love sinigang!
you know what it think it is about the 3rd child syndrome? they gotta compete with the older two. my #2 son walked and talked as early as he could, and earlier than the older two. like he was in a race. he was colicky too and my late beloved pedia. said it was his competitive nature. he’s absomalutely right!!!