Pork Sinigang

This is one of my favorites and almost always cooked in our household, I would like to share to you my friends my shortcut version of Pork Sinigang. Why shortcut? Less ingredients and with use of instant souring ingredient without the hassle of going thru the manual way of cooking tamarind and having to mash it then separate the skin, etc...

All you need is half a kilo (500 grams) of pork, Knorr Sinigang Sampalok Mix (Original)(i used the smaller pack)--for those who are not in the Philippines, you can find this in a Filipino Store or the like, one medium sized onion and a bunch of kangkong leaves.

Just like on the picture above, cut the leaves one by one from the larger stem--it is better to leave some stem on it and do it manually by hand; some also prefer to include some of the larger stem which are cut into approximately 2 inches each, slice the pork into 1 1/2 inch cubes and slice the onion.

In a large pot boil 2-3 cups of water with the onion and pork (the amount of water would actually depend on the amount of soup you'd like to produce). Cook the pork until tender. Add 1/2 teaspoon of salt (rock salt preferred) then add the sinigang mix (Knorr Sinigang Sampalok Mix (Original)). Caution: do not pour the whole contents of the sinigang mix directly into the pot instead put at least a tablespoon into the ladle or into a small cup and dissolve it with the boiling water from the pot. Adjust the flavor (sourness [sinigang mix] / saltiness [salt]) into your liking. Bring it to a boil for a few minutes then add the kangkong. For the final touch, add 1/4 teaspoon of sugar (as a substitute for MSG) mix/stir then remove from fire.

* Sorry for the blurry pictures as I am just using my celphone camera.