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…

By: Ileryo

Ileryo — Tue, 25 Nov 2008 21:11:30 +0000

Sinigang na pork ribs with pork belly (leimpo) for the taba woohooooo! FOr me, pork sinigang without taba is dull. hehehehe. chow out!

By: Mimi

Mimi — Tue, 25 Nov 2008 13:03:20 +0000

myra_p: 2 years ago pa ako last namalengke sa manila, pero I ask for mga Php10 worth of sampaloc back then, siguro mga less than 1/4 kilo yun nun, my suki just gets a handful from her bilao and wraps in newspaper. i’m not sure how sour you want your sinigang, but yung asim nun, maasim pero hindi ka naman ngiwi sa asim.
kiko: oo, may tinge ng brown, pero not the colour brown-brown as the paste, kaya nga I use only 2Tbsp of the paste and add the juice of abour 6 freshly squeezed calamansi towards the end of cooking.

By: Maria Clara

Maria Clara — Mon, 24 Nov 2008 20:53:50 +0000

Sinigang is very portable dish with all the various souring agents out in the market and real comfort food and any leftover is good the day after.

By: James

James — Mon, 24 Nov 2008 12:39:27 +0000

I’ve been having fun with pork ribs lately, myself. Right now, perfecting the braising/roasting process in my oven. So good … definitely, best part of the pig!

Unfortunately, here in little Tacloban, pork ribs are hard to get (unless you know a secret location or two and I’m NOT telling) …

By: nina

nina — Mon, 24 Nov 2008 07:08:56 +0000

I always use pork/beef ribs for sinigang. I don’t think any other part would be as good. I also like pork ribs for adobo. Yummy….