Sinigang sa Calamansi

Sinigang sa Calamansi is a uniquely Filipino dish known for its distinct sour and savory flavors. It is a variation of the traditional Sinigang, a staple in Filipino households usually associated with tamarind or other sour fruits. This version highlights the tangy and citrusy taste of calamansi, a small citrus fruit native to the Philippines. Sinigang has historical roots that date back to the pre-colonial era, with influences evolving over time as new ingredients became accessible. The use of calamansi in this recipe offers a refreshing twist and showcases the adaptability of Filipino cuisine.

Ingredients

• Pork belly - 1 kilogram, cut into cubes
• Calamansi - 10 pieces, juiced
• Tomatoes - 2 large, quartered
• Onion - 1 large, sliced
• String beans - 1 cup, cut into 2-inch pieces
• Radish - 1, sliced
• Eggplant - 1 large, sliced
• Water spinach - 1 bunch
• Fish sauce - 3 tablespoons
• Salt - to taste
• Black pepper - to taste
• Water - 6 cups

Preparation

Before starting the cooking process, ensure all your ingredients are well-prepared. Clean and cut the pork belly into bite-sized cubes. Wash all the vegetables thoroughly to remove any dirt. Slice the tomatoes, onion, radish, and eggplant. Chop the string beans and trim the water spinach. Extract the juice from the calamansi and set aside.

Cooking Instructions

Step 1: Boiling the Meat

In a large pot, pour in the water and bring it to a boil. Add the pork belly and allow it to simmer for about 30 minutes until it becomes tender. Use a cooking timer to keep track of time. Skim off any impurities that rise to the top to maintain the clarity of the broth.

Step 2: Sautéing the Aromatics

In a separate pan, heat a little oil over medium heat. Sauté the onion until translucent, then add the tomatoes. Cook until the tomatoes are soft and release their juice. Transfer the sautéed aromatics into the pot with the simmering pork.

Step 3: Adding Vegetables

Add the sliced radish, eggplant, and string beans to the pot. Continue to simmer for another 10 minutes or until the vegetables are cooked but still slightly crisp.

Step 4: Flavoring the Broth

Pour in the calamansi juice and fish sauce. Stir well to combine the flavors. Season with salt and black pepper according to your taste.

Step 5: Finishing Touches

Add the water spinach into the pot and blanch for a few minutes. The greens should remain vibrant and just wilted. Remove the pot from heat once everything is perfectly cooked.

How to Enjoy Sinigang sa Calamansi

Serve the Sinigang sa Calamansi hot with steamed white rice. Its sour and savory flavors make it perfect for a comforting meal. For a full experience, you might want to prepare a side of spicy vinegar for those who like a bit of heat. This dish is best enjoyed on rainy days, offering warmth and comfort in every bowl.

Pair the meal with your favorite refreshing drink. Traditionally, a cold glass of calamansi juice complements the dish very well, enhancing the citrus flavors of the soup. Enjoy your meal with friends or family to appreciate the harmonious blend of flavors this traditional dish offers.