October is Filipino American History Month so I decided to make a Filipino dish. Today I decided to make my favorite Filipino dish called singing. Sinigang traces its origins back centuries before the Spanish ever set their sites on the Philippines, so this dish is definitely culturally Filipino. Sinigang is a tamarind based soup mixed with peppers. This soup is sour, savory, and a bit spicy. SARAP!

Ingredients:

• 1 1/2 lbs of pork ribs chopped or pork belly cut in cubes
• Water (enough to cover the meat – about 8 cups)
• 1 onion chopped
• 3 roma tomatoes sliced
• 1 bunch of bok choy
• 1/4 lb of sitao / Chinese Long Beans cut into 2 1/2 ” pieces
• 1-3 or more banana peppers (depending on your spice level)
• Fish Sauce to taste (about 1 ladle full)
• Tamarind Juice (8 grams of tamarind pulp soaked in 2 cups of hot water and strained)- start with 6 tbs and according to your taste add more if you want more sour flavor.

Instructions:

1. Sear ribs on all sides (optional)
2. Add water, enough to cover the meat. Boil meat and remove “scum” or impurities.
3. Bring water back to boil, reduce to simmer, add onion and tomatoes.
4. After an hour of simmering, add peppers (I like to cut slits in the pepper).
5. Add long beans after 1 1/2 hour of cooking
6. Season with fish sauce and tamarind juice and simmer for another 30 minutes.
7. Turn off heat after 2 hours and add bok choy.
8. Serve with rice.