Making the best pork sour soup
Pork "Sinigang" is like my country's staple food. It's always on my family's menu every weekend and it has gone through so many versions depending on which province you live at.
I have cooked it many, many times and I am confident to give pointers to anybody who wants to try to cook one.
The Pointers
Make sure you use pork shoulder/neck bones, put in a pressure cooker for about 40 minutes in medium heat, add a lot of tomatoes (a lot!), onion, taro root, pressure cook it again for another 25 minutes, then add your sour powder, greens, jalapenos, simmer one more time, and season to taste.
The perfect "sinigang" for me is not too sour, super mashable taro roots, and pork bones that are soft enough to be broken by hand. How do like your "sinigang"?
PS. Shoot me an email if you want a detailed recipe.
