Pork Sinigang

To make Pork Sinigang, start by boiling water in a large pot and adding pork pieces. Simmer for 30-40 minutes until tender, skimming off any scum. Then, add quartered onions and tomatoes, simmering for another 10 minutes. Next, incorporate sliced radish and long green beans, cooking for 5-7 minutes. If using fresh tamarind, boil it separately, mash, and strain for juice. Otherwise, add tamarind paste or sinigang mix directly to the soup. Season with fish sauce, salt, and pepper, and finish by adding leafy vegetables for the last 2-3 minutes of cooking.

Yes, Pork Sinigang can be made gluten-free by ensuring that the fish sauce used is gluten-free. Most fish sauces are naturally gluten-free, but it's always best to check the label. Additionally, avoid any pre-packaged sinigang mixes that may contain gluten.

If you don't have tamarind, you can substitute it with lime or lemon juice for a similar sour flavor. Alternatively, you can use vinegar, though it will change the taste slightly. If you prefer convenience, a sinigang mix can also be used as a substitute for tamarind.

To store leftover Pork Sinigang, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it in a freezer-safe container for up to 2-3 months. When reheating, add a little water if the soup has thickened.

Pork Sinigang is traditionally served with steamed rice, which complements the sour soup perfectly. You can also pair it with side dishes like fried fish, grilled meats, or a simple vegetable salad to balance the flavors. For a more authentic experience, serve it with a side of bagoong (fermented shrimp paste) for added depth.