Pork Sinigang...kind of.

I stood in the Snowpocalypse-panic induced lines at both Whole Foods and Safeway, just so I could bring you this post.  Or, you know, I decided I didn't feel like braving the weather to make my reservation at Oyamel tonight.  In any event, the snow gave me the perfect opportunity to cook my all-time favorite dish from childhood, my mom's Americanized version of sinigang.   Any Filipinos reading this will immediately protest, "That is not sinigang."*  To them I say this:  shut it.  It's my blog, and this is the sinigang I grew up with.  And it is delicious.  Even better, it's simple (although a little time-consuming) and the perfect dish for a snowy night in.

Click to see the recipe!

List of ingredients:
1 tbsp. butter
1 tbsp. vegetable oil
1 onion, chopped
4 1/2 cups water
3 lbs. pork roast, cut into 1" cubes
salt and pepper
2 tbsp. fish sauce 
4 tbsp. lemon juice
3 large baking potatoes, peeled and quartered
cabbage

I heated the butter and oil in a large pot over medium heat, and as per usual, sauteed the onions until translucent, about 5 minutes.**

Next, I added the water and brought it to a boil.  I seasoned the pork with salt and pepper and threw it in the water.  I also added in about a tablespoon of Filipino fish sauce, called patis, which adds a salty-sour-tangy flavor, and 4 tablespoons of lemon juice.  I brought the water back up to a boil, covered the pot, reduced the heat and left it to simmer.

After about 45 minutes, I added the potatoes, re-covered the pot and let it simmer another 30 minutes, until the potatoes were fork-tender.

At this point, I added the cabbage leaves (as much as will fit in the pot!), covered, and simmered an additional 10 minutes. 

I served this over rice (made in my trusty rice cooker).  I cannot even begin to tell you how happy this dish makes me.  It will make you happy too, if you give it a chance.

*Classic sinigang is a Filipino soup/stew characterized by its sour flavor, and often involves tamarind, tomatoes, daikon, and various other ingredients.


**Whenever I use butter to saute anything, I add an equal amount of oil to the mix, to ensure that the butter doesn't burn.