Red Pork Sinigang. The addition of tomato sauce to the Pinoy popular soup dish sinigang, has made a lot of Pinoy households trying the sinigang twist for some time. The tomato sauce can of course be used as ingredient to sinigang, traditionally fresh tomatoes are used in most sinigang recipes. In fact there are some Pinoy that uses a lot of tomatoes to their sinigang.
For my version of Red Pork Sinigang I chosen not to use the tomato sauce, instead I used the instant tomato soup that come in cup size sachet and are usually sold in 3 to 4 sachet in a box in most supermarkets.
I thought using the tomato soup instead of tomato sauce, would result a creamier broth similar to a sinigang with gabi and the tomato soup flavour infused to the sinigang broth added another dimension.
Cooking is fairly straight forward, it is basically similar to any one’s sinigang recipe except the addition of the tomato soup ingredients, however please reduce your souring ingredient since the tomato soup is already sour not unless you prefer a very sourly sinigang.
Here is the recipe of my version of Red Pork Sinigang using tomato soup.
Ingredients:
1 kilo pork belly, cut into serving pieces
3 to 4 sachet, instant tomato soup mix
1 bundle kangkong, trimmed, separate the leaves and stalk
1 medium size labanos, skinned, sliced diagonally
2 medium size eggplant, trimmed, sliced diagonally
2 medium size tomato, quartered
1 medium size onion, peeled, quartered
3-4 pcs. red long chili
1-2 tbsp. tamarind sinigang mix
salt
Cooking procedure:
Place the pork in a large pot and add water to about 1 inch above the meat. Bring to a boil and simmer for 10 to15 minutes. Scope out all scum that rises to the surface. Add the onion, tomato and instant tomato soup mix diluted in 1- 1 1/2 cups of water, continue to simmer for 30 to 35 minutes or until the pork are tender. Add in the sinigang mix and continue to simmer for 3 to 5 minutes. Season with salt to taste. Add in the vegetables except the leaves and continue to cook for 2 to 3 minutes. Then add in the kangkong leaves and green long chili. Cook for another 2 to 3 minutes or until the vegetables are cooked. Serve hot with a dipping sauce of patis, kalamansi and siling labuyo.
