Pork Sinigang sa Strawberry (Trial and Recipe)

I've been craving for some sinigang all week long for no apparent reason. I was browsing Overseas Pinoy Cooking for a good sinigang recipe, and I was unexpectedly shocked after seeing a recipe that had strawberries in it! STRAWBERRIES! At that moment I was just mind blown. How could I have not enocuntered something all my life? The richness of tamarind mix and the fruity tangyness of strawberry in one stew?! GAH. 

Okay so let's get it on with the recipes and the photos. This recipe is adapted from the peach kitchen. This serves about 10-12 people. 

Ingredients:

• 1 Kg pork kasim, cut into chunks (the original called for belly, but mom felt that it would be too fatty so she suggested kasim instead. It still went great)
• 3 packets of tamarind soup powder (with each one made for 1 Liter); or you can get packets of other sizes as long as it sums up to providing for 3 Liters of broth 
• 1/2Kg of kangkong
• 1/2Kg okra, cut into 1-inch pieces
• 2 labanos, sliced into approximately 1-cm thick slices
• 12 cups water 
• 4 cups strawberries,halved
• Salt To taste 

Directions:

1. Wash pork chunks and prepare water for boiling. 


  2. Boil the pork chunks in the water. Simmer for 30 minutes. While waiting, use the time to de-stalk the kang kong and to wash and chop the okra. Use it to prepare the strawberries too. 

 

   

3. Add the instant tamarind soup powder. Mix well.
4. Put in the horseradish. Simmer for an additional 5 minutes.
5. Add okra and simmer for another 5 minutes.
6. Put in the kang kong and boil for another 2 minutes.7. Add the strawberries and boil for 2 minutes-- this is if you want the strawberries to remain relatively solid even after boiling. If you want the strawverries to become mush and just provide flavor, you can put it in the same time as the okra.

8. Serve with steamed rice or gulp it down like me.