my two favorite filipino dish
Sinigang na baboy is one of my favorite dish, it's one of those dishes that I can't get enough of eating every day
Adobo is the first dish I learned to cook. It is also one of my favorite dishes.
Ingredients
Pork. While pork belly is the traditional meat used in pork sinigang, I prefer to use pork ribs since the soup is more flavorful because of the bones. You can check other cuts you can use in the FAQ section.
Oil, garlic and onion. I prefer to saute or “isangkutsa” my pork first before boiling it to make it richer and more flavorful.
Tomatoes. Provides color, a little tang, sweetness, and of course, flavor to the soup. Use ripe, juicy tomatoes when you can.
Fish sauce. Gives out umami flavor and richness to the broth. It also counteract the soup’s sourness. You can substitute salt if you want.
Radish (labanos). Adds color variation, flavor and nutrition to the dish.
Taro (gabi). Gabi adds a starchy component to the dish making the soup thicker.
Green or finger chili (siling haba or pansigang). It gives the dish some slight spiciness, optional but highly recommended.
String beans (sitaw). Adds nutrition and flavor to the dish. Personally, this is an optional ingredient but you can use as you wish.
Lady finger (okra). Some recipes make this as optional vegetables. But personally, I dot leave this out since it is very nutritious and one of my favorite vegetables.
Sinigang sa sampalok mix. You can use fresh tamarind fruit if you can. Because fresh tamarind fruit isn’t always readily accessible where we live currently, I typically use sinigang sa sampalok mix. It’s simple and convenient but taste also amazing.
Water spinach (kangkong). Adds color and flavor to the dish. you can substitute romaine lettuce, bok choy, spinach, camote tops or bok choy.
Salt and pepper to taste.
Ingredients
Chicken- although boneless chicken will work in a pinch, bone-in is recommended for the best flavor. Use a whole chicken cut up into serving pieces or your choice of parts, such as legs, thighs, or wings. You can also add liver and gizzard.
Soy sauce- adds umami flavor. There are many types of soy sauce in the market, from Japanese varieties to Chinese, light to very dark, and sweet to very salty. For a more authentic taste, I recommend using Filipino brands.
Vinegar- adds a sour flavor and helps prolong freshness. Filipino adobo is traditionally made with palm or sugarcane vinegar. You can substitute white distilled or apple cider vinegar, but you might need to adjust the amount as these varieties have a stronger acidity.
Garlic- the heart of adobo, adding tons of flavor and aroma
Onion- brings an extra layer of texture and flavor. As it cooks down and caramelizes, its pungent taste turns to a subtle sweetness that balances the savory dish.
Bay leaves and peppercorns- boost the flavor
Salt and pepper- adjust the seasonings as needed
Pan-fried potatoes- or hard-boiled eggs are a delicious way to extend servings