Name: Sinigang Rice Bowl
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: Serves 4
Ingredients: 1 lb (450g) pork belly, cut into bite-sized pieces; 1 medium onion, sliced; 2 medium tomatoes, quartered; 2 tablespoons sinigang mix (tamarind powder); 4 cups water; 1 cup radish, sliced into half-moons; 2 cups spinach or kangkong (water spinach); 1 cup string beans, cut into 2-inch pieces; 1 green chili pepper, sliced (optional for heat); 2 tablespoons fish sauce (patis); 4 cups cooked jasmine rice; 1 tablespoon cooking oil; Salt and pepper to taste; Fried garlic and sliced green onions for garnish

Instructions

Prepare the pork

Heat oil in a large pot over medium-high heat. Add pork belly and sear until lightly browned on all sides, about 5-7 minutes. Season with a pinch of salt and pepper.
Create the sinigang base

Add sliced onions and tomatoes to the pot with the pork. Sauté for 2-3 minutes until the onions are translucent. Pour in the water and bring to a boil.
Develop the sour flavor

Once boiling, add the sinigang mix and stir well to dissolve. Reduce heat to medium-low and simmer for 20 minutes until the pork is tender. Add fish sauce and adjust seasoning to taste.
Add the vegetables

Add radish and string beans to the pot and cook for 3-4 minutes. Then add the spinach or kangkong and green chili (if using), and cook for another 1-2 minutes until the vegetables are just tender but still vibrant.
Assemble the rice bowls

Place 1 cup of hot cooked rice in each serving bowl. Ladle the sinigang soup with pork and vegetables over the rice, ensuring each bowl gets a good portion of meat and vegetables.
Garnish and serve

Top each bowl with fried garlic and sliced green onions. Serve immediately while hot, with additional fish sauce on the side for those who prefer a saltier flavor.

Sinigang Rice Bowl

Ingredients

Instructions

Nutritional Information