For this Sunday’s episode of Goma At Home, I’m preparing a popular Filipino dish and my personal favorite comfort food - Sinigang na Baboy. This is a delicious savory broth that’s characterized by its pungent sour taste. Happy CNY everyone! #GomaAtHome #SinigangNaBaboy #RichardGomez

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And here's our pork sinigang sa Sampaloc.

Hello and welcome to Goa Mat Home. We are preparing pork sinigang for today.

To make good sinigang, there are some important factors that we need to know and understand.

Number one, of course, we need to have tamarind.

For me, this is the best base for sour soup in sinigang.

Second, you need to have your taro, your gabi.

And then, of course, you need to have your spice.

It's not so hot, it's not so spicy, but you need a little heat from the finger chili.

So there. Of course, to make a rich meal, let's add onions. Onion is more expensive than pork.

So let's add a lot of onions, okay? This is rich.

And our ingredients, let's add radish, kangkong, and string beans.

First, let's boil this tamarind.

Let's boil it well. And this will be our source for the sourness that we need for our tamarind.

Okay, I'll put it here.

And then we let it boil.

So there it is. That's our tamarind.

Let's boil it.

And then, next is our gabi.

Be careful because this is a bit sharp.

So when you peel it off, you'll see that it has a bit of pricks.

It's sharp, so you'll have to wash your hands.

For our kangkong, this has been pre-washed.

What I want is I just need the leaves.

So there, just remove the leaves.

Just do that.

So this is our young kangkong.

So even if it has a bit of stalk, it's okay.

Because you're going to boil it again.

So if you boil it, it will soften.

Okay.

Then next is our peeled radish.

Let's do that.

Peeled radish.

Radish has a thin skin.

So you don't need to put a lot of pressure.

It's like carrots and potatoes.

Just put a light pressure.

And always work with a sharp knife.

So make sure that your knife is always sharp.

To prevent injuries in the kitchen.

Okay.

Just like that.

Just cut the radish like that.

Just cut the radish like that.

This is our string beans.

Cut it to uniform sizes.

Okay.

Let's remove the ends.

There.

And then the length of our string beans.

Just cut it to regular sizes.

About 2 inches long.

Just cut it uniformly.

This is what's good about Sinigang.

It has a lot of vegetables.

Why?

Because this is where you get your umami taste.

The vegetables are the source of your taste for umami.

So the savory taste of Sinigang comes from here.

And from the pork.

And then the sourness comes from our tamarind base.

So there.

And at this point.

We're done.

We'll cut our pork now.

So here's our pork.

Wow, nice.

Nice slab.

Let's cut it from the ribs.

This is the ribs.

See?

If you use a sharp knife,

you can cut it easily.

See?

Nice.

I love working with sharp knives.

If you cut it like this, you can also

soak it in vinegar.

Then you can grill it.

Okay.

Okay.

So next,

we'll cut the meat into smaller pieces.

There.

About this size is good for you?

Good.

Because when you cook it,

the pork fat will melt.

Yeah.

Okay.

Yep.

Nice.

So we're using about 3 kilos of pork today.

I already heated up the water.

See?

So that it'll boil.

There.

Our cooking time will be quick

because spare ribs don't take long to tenderize.

This will only take a moment.

Then it'll be tender right away.

There.

There's our pork belly.

What I want is

to tenderize the pork belly at the same time.

I want the pork belly to be crushed

while the pork is tenderizing.

That will make for a very thick broth.

Very thick soup.

So I'm not going to put all.

I'm sorry that there will be some left

as we eat it later.

But I'll put a number of garlic

to our boiling water already

so that it'll tenderize.

Okay?

There you go.

Okay.

Next,

we'll add the aromatics.

Okay?

One of our favorite ingredients,

of course,

we have onions.

There.

Don't worry.

Soon,

the price of onions will go up.

Put this on the side.

There.

For composting.

You know, in the Visayas,

in the Visayas,

they put ginger in their sinigang.

You know?

It was the first time

that I tasted a sinigang

that has ginger

when I married into Lucy

here in Ormoc City.

But normally,

in Tagalog or other places,

they don't put ginger.

But today,

since we're used to eating

a sinigang that has ginger,

it's delicious.

It adds sourness and strength.

Let's add a little.

Just a little ginger taste.

Just a little.

That's it.

That's all the ginger

that we want to put in.

There.

And then,

of course,

sinigang is delicious

when it has tomatoes.

There.

It gives good flavor.

It gives good color.

And it gives you lots of vitamin C.

So,

now that we're boiling our sinigang,

let's add these.

Add the onions.

Add the ginger.

Add the tomatoes.

There.

There you go.

Good.

Then, close the lid again

until it boils.

Let it boil for about 35-40 minutes.

And then, your pork will be tender for sure.

Let's put a little pepper.

There.

Just to give it a little taste.

At this point,

it's boiling.

Let's see if it's tender.

There.

When it's tender,

let's crush our tamarind.

Just use it for mashed potato.

There.

That's the way to do it.

There.

So,

it's crushed.

And then,

we'll sieve it later.

Okay.

We'll just let it boil some more

so that we can extract some of the salt.

So,

when it's boiling,

let's remove the scum from the top.

Scum.

That's what it's called.

So,

at this point,

let's put

our crushed tamarind.

There.

Woohoo.

There.

Nothing beats a sour sinigang.

Nothing beats a sour sinigang

coming from the tamarind.

Do you want to know how sour

our tamarind base is?

I'll taste it for you.

Woo.

Okay.

So, we'll put in our tamarind base.

Just like that.

Let's put it all in.

There.

And then, we'll see if at this point,

it's already sour.

It's already sour.

Wow, good.

Let's add some salt to taste.

There.

A lot, so let's put a lot of salt.

Then, let's mix it again.

I'll get the mortar.

There, it's a bit soft already

because we'll crush our mortar.

There.

This is what will make our soup thick.

Let's crush it.

There, just like that.

Okay.

After 45 minutes of boiling our pork,

I'll add the gabi

so that it'll soften.

After 10 minutes of boiling our gabi,

it's already soft.

Let's add our radish and our chili.

Earlier, we boiled our pork for a total of 45 minutes

and then, we added our gabi.

We gave it 10 minutes, so that's 55 minutes.

Then, 5 minutes for our radish,

so that's a total of about 1 hour of boiling our pork.

At this point, if we'll check our pork,

it should be soft already.

I'll check the skin.

There.

This is what I like.

This is what I like about pork.

Let's check our meat.

It's also soft.

There, very nice.

Okay.

For our final ingredients,

we'll add the water spinach leaves.

That's it.

It's delicious.

Okay, and our beans.

5 minutes time.

That's it.

We'll serve this and have our lunch.

Dip it in water and then,

cover it a little more.

And we are ready to serve.

Here's our Pork Sinigang sa Sampalok.

Let's see if our pork is really soft.

It's really soft.

Look at it.

Okay, let's try.

It's delicious.

Let's try the soup.

Wow, it's really sour.

Just so you know,

my favorite dish of all time is Sinigang.

This is really my favorite dish with soup.

And this is my favorite dish with rice.

I love eating it this way.

And then,

I mix the rice with the soup.

And then, a little bit of pork.

That's how I eat my Sinigang.

Wow.

That's our Sinigang.

Cook this with your friends,

share it with your family.

Enjoy this especially on a cool weather like this.

Okay, thank you so much.

This is Richard Gomez.

Thank you for joining me right here in Goma.

I'll see you again.

Bye.