Comments on: Pork Rib Sinigang a la Marketman

By: Sher

Sher — Thu, 11 Dec 2008 02:58:38 +0000

Hi MM!

Yum!!! I love Pork Sinigang. Back in Manila, I remember we just used fresh sampalok cooked in the sinigang broth and then extract the juice. If needed, we just add a bit more of calamansi juice. I found this to be way better than the Sinigang mixes found in the supermarkets. Unfortunately there’s no fresh tamarind here in Oz so tyaga lang sa sinigang mix.

By: stethacp

stethacp — Thu, 04 Dec 2008 23:38:16 +0000

Hi MM! Tried this last night and loved your recipe. I also used instant sinigang mix which is not bad. Thanks for sharing as always.

By: millet

millet — Wed, 26 Nov 2008 07:09:45 +0000

..and the sinigang flavor changes withthe type of sampaloc that you use. i prefer sinigang made with ripe sampaloc – the flavor is more complex than simply sour. there’s a slightly sweet note, and heartier flavor, and the color of the soup is deeper.

By: Quillene

Quillene — Wed, 26 Nov 2008 01:14:08 +0000

betty q,

Thanks for the wonderful idea! Will have a good alternate to supermarket sinigang mixes….

I still remember my grandmother and our old cook holding a strainer over the boiling pot of sinigang and juicing the sampalok which were at the time plentiful in the palengke…

Thanks again!

By: kiko

kiko — Tue, 25 Nov 2008 23:13:12 +0000

thanks ulit Mimi!

I’ll give it a go…