Comments on: Sinigang na Baboy / Pork and Tamarind Soup

by: Raphael Gil

Wed, 21 May 2008 20:47:35 +0000

That is delicious! Its been my favorite since i was 4 yrs old!

by: Paul Ancheta

Thu, 28 Feb 2008 13:56:48 +0000

So delighted to know that I belong to a global “Sinigang Lovers Club”! I recently discovered a store in Kolkata, India (where I live) that stocks up on sinigang ingredients . . . and my life is now complete in this city. Read about it on
http://paulancheta.blogspot.com/2008/02/discovery-of-sinigang.html

Since kang-kong is not available, I use spinach as an alternative and throw the leaves into the pot after removing it from the flame. Turmeric is common here; I’ve discovered that a sprinkling of turmeric just before I turn off the flame gives the dish an additional tang and color.

Mabuhay ang sinigang!

by: Angel&JohnnyDallasTX

Sun, 13 Jan 2008 01:04:52 +0000

I ran into your article this evening while cooking sinigang na baboy (while waiting for the meat to soften). Your recipe is very close to my mothers and grandmothers way of cooking, infact, identical, except for your addition of leeks. I personally like your idea of searing the meat, and will try that the next time I cook the dish. Thanks for writing about a very staple dish for filipinos.

by: MOMMY FOR 5 YEARS

Mon, 03 Dec 2007 21:29:05 +0000

when we first moved here in America i really want to cook a real good soup, but i have a hard time looking for an asian store both me and my husband is very new to the place so i found one but they dont have kangkong and gabi, kaya nag ti-is nalang ko ng labanos at saka eggplant nalang at tamarind mixed na mimis kung kumain ng masarap sa pinas, lalo na lutong pinoy wowwww….it taste really good!!

by: jANe

Mon, 24 Sep 2007 10:17:46 +0000

pwede po bang tagalog project koh po ksa eh!!!!!!!!!!!!!11
siginapo hey!!!!!!!!!!!!!!! tao nman dyan oh!!!!!