Sinigang na Sinangag combines crispy pork, tangy fried rice, and airy vegetable tempura.
2 hours · Serves 6
Ingredients for Sinigang na Sinangag
800 g boneless pork belly
1 packet large sinigang mix
2 green chiles
1 large onion, quartered
1 large tomato, quartered
Salt
Freshly ground black pepper
Oil, for deep-frying
3 cups Jasmine rice
3 medium tomatoes, quartered, for garnish
2 tbsp sinigang mix, or to taste
6 cloves garlic
12 to 15 okra
12 to 15 kangkong leaves
1 cup flour
1 tbsp cornstarch
1 1/2 cups ice-cold water
1 tsp baking powder
1/2 tsp salt
How to cook Sinigang na Sinangag
1.The day before, blanch pork in boiling water for 5 minutes; drain, rinse pork and pot, then cover pork with fresh water, onion, chile, tomato, and sinigang mix.
2.Bring to a boil, simmer 1 hour until tender, season, reserve broth, cool pork, and refrigerate it at least 6 hours.
3.Cook rice with 3 cups reserved broth; fluff, cool, and refrigerate uncovered overnight.
4.Deep-fry chilled pork at 180°C until crisp. Sauté garlic in oil, stir-fry rice 5 minutes, add 2 tbsp sinigang mix, and fry 3 minutes.
5.Set a bowl over ice; lightly mix flour, cornstarch, ice-cold water, baking powder, and salt without overmixing.
6.At 180°C, dip vegetables in batter and fry up to three at once for under 1 minute until light brown; drain.
7.Serve sinigang fried rice topped with crispy pork and tempura vegetables, garnished with tomatoes.
