Pork Tail Sinigang sa Sampalok

Pork Tail Sinigang sa Sampalok. This is my second post of Pork Tail Sinigang, the first post was way back when OPC was starting. That Sinigang na Baboy (Buntot) was one of the first post the we shared. Today our Pork Tail Sinigang sa Sampalok as the name suggest is cooked soured with real sampalok fruits. At this time, I would try not write a long write up about our Pork Tail Sinigang sa Sampalok dish for today.

There are a lot of thing already written about sinigang, just click the link list below should you are interested or want to check our old sinigang dishes in the archives.

Sinigang na Baboy (Buntot)
Pork Ribs Sinigang with Upo
Sinigang na Lechon
Sinampalukang Manok
Sinigang na Manok with Banana Blossom
Sinigang na Bulalo
Sinigang na Corned Beef
Sinigang na Kamto
Sinigang na Baka (Spareribs)

Here is the recipe of my Pork Tail Sinigang sa Sampalok.

Ingredients:

1 kilo pork tail, kut into serving pieces

2 bundle kangkong, trimmed

2 medium size labanos, skinned,  sliced diagonally

2-3 eggplant, trimmed, cut diagonally

1 bundle string beans, cut into 2” length

3 medium size tomato, quartered

3 medium size taro root, peeled, cubed

2 medium size onions, skinned, quartered

1 thumb size ginger, skinned, crushed

2 medium size whole onion

3-4 pcs. long green sili

200grams unripe sampalok fruit

2 small piece taro, skinned, cube in small pieces

salt

Cooking procedure:

In a saucepan, boil tamarind in 2 cups of water until soft, mash tamarind to extract juice and pulp. Set aside liquid, discard seeds and skin. 

Place the pork tail in a large sauce pan and add in water to about 2 inches above the meat. Bring to a boil and simmer for 20 to 25 minutes. Scope out all scum that rises to the surface. Add taro root, onion, tomato and simmer another 1 to 1 1/2 hours or until the pork are tender. Add in the sampalok extract. and continue to cook for about 4 to 5 minutes. Then add in the kangkong, eggplant, string beans and green long chili. Cook for another 2 to 3 minutes or until the vegetables are cooked. Serve hot with a dipping sauce of patis, kalamansi and siling labuyo.