Easy Sinigang na Sinangag Recipe

INGREDIENTS:

For the Pork:

• 800 g boneless pork belly
• 1 pack large sinigang mix
• 1 large tomato, quartered
• 2 pcs green chillies
• 1 large onion, quartered
• Salt
• Ground black pepper
• Cooking oil, for deep frying

For the Rice:

• 3 cups Jasmine rice
• 3 pcs medium tomatoes, quartered to garnish
• 2 tbsp sinigang mix
• 6 cloves garlic
• Cooking oil

For the Vegetables:

• 15 pcs okra
• 15 pcs kangkong leaves
• 1 cup of flour
• 1 tbsp cornstarch
• 1½ cup ice cold water
• 1 tsp baking powder
• ½ tsp salt
• Cooking oil, for deep frying

HOW TO COOK:

For the Pork:

1. In a pot, boil enough water to cover the pork belly.
2. Once the water is boiling, add- in the pork and let it continuously boil for 5 minutes.
3. Drain the liquid and rinse the pork and the pot of any scum.
4. Place back pork in the pot together with onions, chilli, and tomato then fill with enough water just to cover the meat.
5. Add- in the sinigang mix then bring to a boil then simmer for 1 hour or until pork is tender. Season the soup with salt and freshly ground black pepper.
6. Remove pork from the pot, reserve the stock, then rinse in cold running water, let it cool.
7. For best results refrigerate for at least 6 hours.
8. Prepare a wok filled with oil heated to about 180 C.
9. Deep fry the cooked cold pork until crispy, remove from wok then set it aside.

For the Rice:

1. Rinse the rice in running cold water.
2. Place rice in a rice cooker together with 3 cups of saved broth from cooking the pork.
3. Let the rice cooker cook the rice.
4. Once rice is cooked, fluff it and let it cool.
5. Once cool, refrigerate without cover overnight.
6. For the day it will be served, prepare a wok, add oil then sauté the garlic.
7. Fluff the rice again then add it into the wok, stir fry for 5 minutes.
8. Add the sinigang mix then stir fry for 3 more minutes. Remove from wok then set it aside.

For the Vegetables:

1. In a large mixing bowl, add ice cubes and place a smaller bowl on top.
2. Mix all batter ingredients except for the oil and vegetables, mix lightly just enough to make the flour moist, do not over mix.
3. Heat the oil to about 180 C in a wok or deep fryer.
4. Dip a piece vegetable at a time in the cold batter into the wok.
5. Cook 3 items at a time and give a good drizzle of the cold batter on top, this will give volume and more texture to the item that is cooked.
6. Cook for no more than 1 minute or until it is light brown in color.
7. Scoop out everything in the wok, place in a towel lined plate then cook the remaining ingredients.

Assembly:

1. Place the fried rice in a bowl.
2. Top it with crispy fried pork and tempura vegetables.
3. Garnish with tomatoes then serve. Enjoy!

Note: Best when preparations are done a day ahead of serving.

IMAGE: gmanetwork.com

Also try: Bagoong Fried Rice

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