This is, hands down, my favorite Filipino dish. I love me some sinigang na baboy (sin-eh-GONG na BAH-boy), and when I’ve made it for friends back in the US, they have all loved it, too. It’s basically pork and veggies cooked in a tamarind broth. dish it up over a plate of rice, or have the rice on your dish and serve the soup in a bowl. Either way, it’s delish.
Make sure you check out some of their other videos. (Don’t be intimidated if they slip into Tagalog. You can generally tell what is going on just by watching.)
Some notes —
Most people make it with taro (gabi), but it always makes my throat itch. Instead, we make it with a daikon radish, cut on the bias, about 1/4 of an inch thick. It soaks in the taste of the tamarind and tastes so good.
If you can’t find kang kong locally, it’s ok to use spinach. Some people here use spinach, too. Or, if you happen to be growing peppers, you can use some leaves from your pepper plants.
Tamarind powder may be the hardest thing to find if you don’t have an Asian market nearby. If you do, they may sell sinigang flavoring packets, or they may sell the tamarind flavoring as a bullion cube. You can also boil actual tamarind fruit until it’s soft, mash it, and strain the fruit out of the water. But, it might just be easier to ask the store manager to order some tamarind powder for you if your local store doesn’t carry it.