Name: Sinigang
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 3/4 oz. dried shiitake mushrooms -; 1 tbsp. vegetable oil -; 1 3/4 lb. boneless pork shoulder, cut into 1" cubes -; Kosher salt -; 1 medium daikon radish (about 8 oz.), peeled and sliced 1/4" thick, plus more thinly sliced for serving -; 1 bunch of scallions, light green parts cut into 2" pieces, dark green parts thinly sliced -; 12 cloves garlic, smashed and peeled -; 2 small finger chiles (or other hot chiles), stems removed -; 5 c. water -; 1/2 c. tamarind concentrate (such as Kalustyan’s) -; 2 bay leaves -; 1 medium eggplant (about 1 lb.), cut into 1" cubes -; 1 1/2 c. cherry tomatoes (about 8 oz. total) -; 14 shishito peppers (about 5 oz. total) -; Cooked white rice, for serving -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Sinigang

1. 3/4 oz. dried shiitake mushrooms -

2. 1 tbsp. vegetable oil -

3. 1 3/4 lb. boneless pork shoulder, cut into 1" cubes -

4. Kosher salt -

5. 1 medium daikon radish (about 8 oz.), peeled and sliced 1/4" thick, plus more thinly sliced for serving -

6. 1 bunch of scallions, light green parts cut into 2" pieces, dark green parts thinly sliced -

7. 12 cloves garlic, smashed and peeled -

8. 2 small finger chiles (or other hot chiles), stems removed -

9. 5 c. water -

10. 1/2 c. tamarind concentrate (such as Kalustyan’s) -

11. 2 bay leaves -

12. 1 medium eggplant (about 1 lb.), cut into 1" cubes -

13. 1 1/2 c. cherry tomatoes (about 8 oz. total) -

14. 14 shishito peppers (about 5 oz. total) -

15. Cooked white rice, for serving -

How to cook deliciously - Sinigang

1. Stage

In a food processor, pulse dried mushrooms until finely ground; set aside.

2. Stage

In a large pot over medium-high heat, heat oil. Season pork with 1 tbsp. salt. Working in batches, add pork to pot in an even layer and cook, turning occasionally, until just beginning to brown, 4 to 5 minutes per batch. Transfer to a plate.

3. Stage

Discard all but 2 tbsp. fat from pot. Add radish, light green scallion parts, garlic, chiles, and 1/2 tsp. salt. Reduce heat to medium and cook, stirring occasionally, until softened and beginning to brown, 6 to 8 minutes.

4. Stage

Return pork along with any accumulated juices to pot. Stir in water, tamarind, bay leaves, and reserved mushrooms. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until liquid is thickened slightly and pork is almost tender, 45 to 55 minutes.

5. Stage

Stir in eggplant, tomatoes, and shishito peppers. Partially cover and continue to simmer until vegetables are very soft and pork falls apart when broken up with a fork, 20 to 25 minutes more.

6. Stage

Remove from heat; season with salt. Discard bay leaves. Serve stew over rice. Top with sliced radishes and dark green scallion parts.