Pork chop can also be used to make sinigang. I simply call it pork chop sinigang. You can use pork chop with fat on (this is the usual cut in the Philippines), or otherwise. I needed to travel for an hour south of my location to get pork chops with fat, so I decided to use the slices without fat, which I got from my local grocer.
Preparing pork chop sinigang is like cooking any type of pork sinigang. This method did not require any oil because I did not sauté the meat. It was simply boiled.
The vegetables included here are okra, eggplant, long green peppers, string beans or snake beans, onion, and spinach. I wish I had daikon radish and gabi to make this stand out. If you want your pork chop sinigang spicy, use light green banana peppers instead.
I used patis (fish sauce) for this recipe. You may add salt as a substitute. Kangkong is still best for sinigang. However, spinach is the best alternative ingredient that I can find here at this time.
You can add this to your collection of pork chop recipes . Try this Pork Chop Sinigang Recipe. Enjoy it best during cold days or any given day. Cheers!
- 3 pieces pork chop
- 10 pieces okra
- 8 pieces snake beans, cut into 2 inch pieces
- 3 medium tomato, wedged
- 1 bunch fresh spinach
- 2 medium Chinese eggplant, sliced
- 3 pieces long green pepper (siling pansigang)
- 1 medium yellow or white onion, wedged
- 6 cups water
- 1 (40g) pack sinigang mix
- 3 tablespoons fish sauce
- Bring water to a boil in a pot.
- Add tomato and onion. Boil for 3 minutes.
- Put the pork chops in and then cover the pot. Continue to cook in medium heat for 30 to 40 minutes.
- Add the sinigang mix. Stir.
- Put the okra, eggplant, long green peppers, and snake beans into the cooking pot. Cover and continue to cook for 10 to 12 minutes.
- Pour fish sauce. Stir. Add the spinach and cover the pot. Turn off the heat and let it stay covered for 5 minutes.
- Transfer to a serving bowl. Serve with white rice.
- Share and enjoy!