Pork Sinigang sa Kamias is a version of Filipino Pork Sinigang using pork belly and bilimbi – which is locally known in the Philippines as kamias – as the souring agent. Gabi or Eddo (also called taro root) is added to thicken the soup.
I used to have Pork Sinigang sa kamias almost every week when I was growing-up. I enjoy this with a dip of fish sauce mixed with calamansi. During my teenage years – when I developed my tolerance to spicy stuff – I added chili pepper to the mixture.
Kamias is a very effective ingredient for sinigang. If you are in the Philippines and wanted to cook pork sinigang or any type of sinigang, kamias is the easiest ingredient to get compared to unripe tamarind because it can easily grow anywhere – and most of my neighbors have it. All I do was to ask for a bunch of kamias. I can cook the kamias right then and there, or let it dry under the sun for a couple of days so that I can store it longer for later use.
Liempo (pork belly) is one of my favorite pork cuts because there are lots of things that I can do with it. Inihaw na Liempo is a delicious Filipino Grilled Pork dish, while Lechon kawali or Crispy Oven Broiled Liempo are perfect for lunch dinner, or even pulutan. Imagine how good Pork Sinigang sa Kamias will taste like if we use pork belly.
How to Cook Pork Sinigang sa Kamias
Try this Pork Sinigang sa Kamias Recipe. Cheers!
- 2 lbs. pork belly (liempo)
- 4 to 5 pieces small gabi (eddo), peeled
- 1 bunch kangkong, chopped and cleaned
- 2 medium plum tomatoes, quartered
- 8 to 10 string beans, cut into 2 inch length
- 1 medium onion, quartered
- 1 medium Chinese eggplant, sliced
- 6 to 8 pieces okra
- 12 to 15 pieces kamias (bilimbi)
- 2 pieces long green pepper
- 6 cups water
- 2 tablespoons fish sauce (patis)
- Combine the water, tomato, onion, and kamias in a cooking pot. Let boil.
- Add the pork slices. Let the water re-boil. Cover and simmer for 30 minutes.
- Add the gabi (eddo) and green peppers. Cover and continue to simmer for another 30 minutes or until the pork is tender.
- Add the fish sauce. Stir.
- Put-in the okra, string beans, and eggplant. Cook for 5 minutes.
- Add the kangkong. Cover the cooking pot and turn the heat off. Let the residual heat cook the kangkong.
- Transfer to a serving bowl.
- Serve. Share and enjoy!