Sinigang with Tomato Paste
Sinigang with Tomato Paste
Ingredients
- 1/2 kg pork liempo, cut into chunks
- 1 onion, medium, quartered
- 2 tomatoes, medium, chopped
- 1 tablespoon tomato paste
- 1 pack sinigang mix
- 6 cups water
- 1 cup radish, sliced
- 1 cup eggplant, sliced
- 1 cup sitaw, cut into 2-inch lengths
- 1 cup kangkong leaves
- 1 piece siling pangsigang
- to taste fish sauce
- to taste salt
- to taste pepper
- 1 tablespoon cooking oil
Instructions
- 1
In a large pot, heat the 1 tablespoon of cooking oil over medium heat. Add the quartered onion and chopped tomatoes and sauté until they have softened, about 3-5 minutes. Stir in the 1 tablespoon of tomato paste and cook for 1-2 minutes, allowing it to caramelize and deepen its flavor. Add the pork liempo chunks and cook until lightly browned on all sides.
⏱️ 10 min
- 2
Pour in the 6 cups of water and bring the mixture to a boil. As scum forms on the surface, carefully skim it off. Reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the pork is tender.
⏱️ 60 min
- 3
Stir in the 1 pack of sinigang mix. Continue to simmer for 5 minutes to allow the flavors to meld. Taste the broth and adjust seasoning with fish sauce and pepper, as needed.
⏱️ 7 min
- 4
Add the 1 cup of sliced radish to the pot and simmer for 2 minutes. Then, add the 1 cup of sliced eggplant and 1 cup of sitaw (cut into 2-inch lengths) and simmer for an additional 5 minutes, or until the vegetables are tender-crisp.
⏱️ 7 min
- 5
Finally, add the 1 piece of siling pangsigang and the 1 cup of kangkong leaves. Cook just until the kangkong is wilted, about 1-2 minutes. Serve hot with steamed rice.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Sinigang with Tomato Paste
- 1/2 kg pork liempo, cut into chunks
- 1 onion, medium, quartered
- 2 tomatoes, medium, chopped
- 1 tablespoon tomato paste
- 1 pack sinigang mix
- 6 cups water
- 1 cup radish, sliced
- 1 cup eggplant, sliced
- 1 cup sitaw, cut into 2-inch lengths
- 1 cup kangkong leaves
- 1 piece siling pangsigang
- to taste fish sauce
- to taste salt
- to taste pepper
- 1 tablespoon cooking oil
Instructions
- 1
In a large pot, heat the 1 tablespoon of cooking oil over medium heat. Add the quartered onion and chopped tomatoes and sauté until they have softened, about 3-5 minutes. Stir in the 1 tablespoon of tomato paste and cook for 1-2 minutes, allowing it to caramelize and deepen its flavor. Add the pork liempo chunks and cook until lightly browned on all sides.
⏱️ 10 min - 2
Pour in the 6 cups of water and bring the mixture to a boil. As scum forms on the surface, carefully skim it off. Reduce the heat to low, cover the pot, and simmer for 45-60 minutes, or until the pork is tender.
⏱️ 60 min - 3
Stir in the 1 pack of sinigang mix. Continue to simmer for 5 minutes to allow the flavors to meld. Taste the broth and adjust seasoning with fish sauce and pepper, as needed.
⏱️ 7 min - 4
Add the 1 cup of sliced radish to the pot and simmer for 2 minutes. Then, add the 1 cup of sliced eggplant and 1 cup of sitaw (cut into 2-inch lengths) and simmer for an additional 5 minutes, or until the vegetables are tender-crisp.
⏱️ 7 min - 5
Finally, add the 1 piece of siling pangsigang and the 1 cup of kangkong leaves. Cook just until the kangkong is wilted, about 1-2 minutes. Serve hot with steamed rice.
⏱️ 2 min