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00:00.0
And here's our pork sinigang sa Sampaloc.
00:09.0
Hello and welcome to Goa Mat Home. We are preparing pork sinigang for today.
00:15.0
To make good sinigang, there are some important factors that we need to know and understand.
00:21.0
Number one, of course, we need to have tamarind.
00:25.0
For me, this is the best base for sour soup in sinigang.
00:31.0
Second, you need to have your taro, your gabi.
00:35.0
And then, of course, you need to have your spice.
00:39.0
It's not so hot, it's not so spicy, but you need a little heat from the finger chili.
00:46.0
So there. Of course, to make a rich meal, let's add onions. Onion is more expensive than pork.
00:56.0
So let's add a lot of onions, okay? This is rich.
01:00.0
And our ingredients, let's add radish, kangkong, and string beans.
01:08.0
First, let's boil this tamarind.
01:12.0
Let's boil it well. And this will be our source for the sourness that we need for our tamarind.
01:21.0
Okay, I'll put it here.
01:24.0
And then we let it boil.
01:27.0
So there it is. That's our tamarind.
01:34.0
And then, next is our gabi.
01:38.0
Be careful because this is a bit sharp.
01:41.0
So when you peel it off, you'll see that it has a bit of pricks.
01:49.0
It's sharp, so you'll have to wash your hands.
01:52.0
For our kangkong, this has been pre-washed.
01:57.0
What I want is I just need the leaves.
02:00.0
So there, just remove the leaves.
02:05.0
So this is our young kangkong.
02:09.0
So even if it has a bit of stalk, it's okay.
02:13.0
Because you're going to boil it again.
02:15.0
So if you boil it, it will soften.
02:20.0
Then next is our peeled radish.
02:28.0
Radish has a thin skin.
02:30.0
So you don't need to put a lot of pressure.
02:35.0
It's like carrots and potatoes.
02:37.0
Just put a light pressure.
02:39.0
And always work with a sharp knife.
02:41.0
So make sure that your knife is always sharp.
02:44.0
To prevent injuries in the kitchen.
02:52.0
Just cut the radish like that.
02:55.0
Just cut the radish like that.
03:04.0
This is our string beans.
03:10.0
Cut it to uniform sizes.
03:20.0
Let's remove the ends.
03:23.0
And then the length of our string beans.
03:25.0
Just cut it to regular sizes.
03:27.0
About 2 inches long.
03:29.0
Just cut it uniformly.
03:34.0
This is what's good about Sinigang.
03:36.0
It has a lot of vegetables.
03:39.0
Because this is where you get your umami taste.
03:42.0
The vegetables are the source of your taste for umami.
03:46.0
So the savory taste of Sinigang comes from here.
03:49.0
And from the pork.
03:52.0
And then the sourness comes from our tamarind base.
04:01.0
And at this point.
04:06.0
We'll cut our pork now.
04:08.0
So here's our pork.
04:14.0
Let's cut it from the ribs.
04:17.0
This is the ribs.
04:23.0
If you use a sharp knife,
04:25.0
you can cut it easily.
04:34.0
I love working with sharp knives.
04:42.0
If you cut it like this, you can also
04:45.0
soak it in vinegar.
04:47.0
Then you can grill it.
05:01.0
we'll cut the meat into smaller pieces.
05:07.0
About this size is good for you?
05:10.0
Because when you cook it,
05:12.0
the pork fat will melt.
05:27.0
So we're using about 3 kilos of pork today.
05:33.0
I already heated up the water.
05:37.0
So that it'll boil.
05:40.0
Our cooking time will be quick
05:43.0
because spare ribs don't take long to tenderize.
05:46.0
This will only take a moment.
05:47.0
Then it'll be tender right away.
05:52.0
There's our pork belly.
05:55.0
to tenderize the pork belly at the same time.
05:57.0
I want the pork belly to be crushed
05:59.0
while the pork is tenderizing.
06:01.0
That will make for a very thick broth.
06:06.0
So I'm not going to put all.
06:08.0
I'm sorry that there will be some left
06:10.0
as we eat it later.
06:12.0
But I'll put a number of garlic
06:16.0
to our boiling water already
06:17.0
so that it'll tenderize.
06:23.0
we'll add the aromatics.
06:29.0
One of our favorite ingredients,
06:45.0
the price of onions will go up.
06:48.0
Put this on the side.
06:54.0
You know, in the Visayas,
06:59.0
they put ginger in their sinigang.
07:06.0
It was the first time
07:07.0
that I tasted a sinigang
07:11.0
when I married into Lucy
07:12.0
here in Ormoc City.
07:15.0
in Tagalog or other places,
07:17.0
they don't put ginger.
07:23.0
since we're used to eating
07:25.0
a sinigang that has ginger,
07:29.0
It adds sourness and strength.
07:33.0
Let's add a little.
07:35.0
Just a little ginger taste.
07:40.0
That's all the ginger
07:42.0
that we want to put in.
07:47.0
sinigang is delicious
07:48.0
when it has tomatoes.
07:53.0
It gives good flavor.
07:55.0
It gives good color.
07:57.0
And it gives you lots of vitamin C.
08:01.0
now that we're boiling our sinigang,
08:15.0
Add the tomatoes.
08:22.0
Then, close the lid again
08:25.0
Let it boil for about 35-40 minutes.
08:29.0
And then, your pork will be tender for sure.
08:32.0
Let's put a little pepper.
08:35.0
Just to give it a little taste.
08:40.0
Let's see if it's tender.
08:42.0
When it's tender,
08:43.0
let's crush our tamarind.
08:46.0
Just use it for mashed potato.
08:50.0
That's the way to do it.
08:55.0
we'll sieve it later.
08:59.0
We'll just let it boil some more
09:02.0
so that we can extract some of the salt.
09:08.0
when it's boiling,
09:14.0
let's remove the scum from the top.
09:19.0
That's what it's called.
09:31.0
our crushed tamarind.
09:47.0
Nothing beats a sour sinigang.
09:49.0
Nothing beats a sour sinigang
09:51.0
coming from the tamarind.
09:54.0
Do you want to know how sour
09:56.0
our tamarind base is?
10:02.0
I'll taste it for you.
10:11.0
So, we'll put in our tamarind base.
10:20.0
Let's put it all in.
10:24.0
And then, we'll see if at this point,
10:27.0
it's already sour.
10:31.0
It's already sour.
10:37.0
Let's add some salt to taste.
10:41.0
A lot, so let's put a lot of salt.
10:44.0
Then, let's mix it again.
10:46.0
I'll get the mortar.
10:48.0
There, it's a bit soft already
10:49.0
because we'll crush our mortar.
11:00.0
This is what will make our soup thick.
11:04.0
There, just like that.
11:16.0
After 45 minutes of boiling our pork,
11:21.0
I'll add the gabi
11:25.0
so that it'll soften.
11:27.0
After 10 minutes of boiling our gabi,
11:32.0
it's already soft.
11:34.0
Let's add our radish and our chili.
11:40.0
Earlier, we boiled our pork for a total of 45 minutes
11:46.0
and then, we added our gabi.
11:48.0
We gave it 10 minutes, so that's 55 minutes.
11:50.0
Then, 5 minutes for our radish,
11:52.0
so that's a total of about 1 hour of boiling our pork.
11:56.0
At this point, if we'll check our pork,
12:01.0
it should be soft already.
12:06.0
I'll check the skin.
12:09.0
This is what I like.
12:11.0
This is what I like about pork.
12:15.0
Let's check our meat.
12:18.0
There, very nice.
12:20.0
For our final ingredients,
12:22.0
we'll add the water spinach leaves.
12:29.0
Okay, and our beans.
12:40.0
We'll serve this and have our lunch.
12:45.0
Dip it in water and then,
12:47.0
cover it a little more.
12:52.0
And we are ready to serve.
12:56.0
Here's our Pork Sinigang sa Sampalok.
13:02.0
Let's see if our pork is really soft.
13:06.0
It's really soft.
13:21.0
Let's try the soup.
13:27.0
Wow, it's really sour.
13:30.0
Just so you know,
13:33.0
my favorite dish of all time is Sinigang.
13:37.0
This is really my favorite dish with soup.
13:41.0
And this is my favorite dish with rice.
13:45.0
I love eating it this way.
13:51.0
I mix the rice with the soup.
13:56.0
And then, a little bit of pork.
14:03.0
That's how I eat my Sinigang.
14:11.0
That's our Sinigang.
14:14.0
Cook this with your friends,
14:15.0
share it with your family.
14:17.0
Enjoy this especially on a cool weather like this.
14:19.0
Okay, thank you so much.
14:20.0
This is Richard Gomez.
14:21.0
Thank you for joining me right here in Goma.
14:24.0
I'll see you again.
