| Prep: 20 mins | Cook: 40 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 13g | 4g | 16g |
| sugars | fibre | protein | salt |
| 5g | 3g | 20g | 0.85g |
There’s an undeniable warmth and charm in every dish I cook and my recipe today is no different. Introducing the aromatic, awe-inspiring Chili Pepper Leaves Stew (Sinigang). This vibrant and heartwarming stew is a perfect blend of fresh vegetables, our star ingredient – the vibrant chili pepper leaves, and succulent chunks of pork. The humble Midwest spirit of my upbringing is beautifully reflected in the rusticity of this stew, while the ingredients borrow from the global pantry, elevating it to a gourmet delight.
A Symphony of Fresh Ingredients
A good Sinigang comes from the sinews of its fresh, farm-to-table ingredients. The way the radish slices, eggplant pieces, and the vibrant green okra dance around in the stew is a sight to behold. Let’s not forget the chili pepper leaves – the star of our symphony. The aroma, the spices, and the burst of flavors from these leaves can turn any dish into a gourmet experience. Now, imagine them stewed together with the rest of the ingredients, the result is nothing short of divine.
Remember, ingredients are not just about taste. They’re about wellness, too. For instance, Okra, a mainstay in our Sinigang, is high in antioxidants and vitamin C, which gives a healthy boost to our immune system. The eggplants, apart from being high in fiber and low on calories, are known for their benefits to heart health. And our star ingredient – the chili Pepper leaves, are a great source of iron and other essential nutrients.
A Dish to Remember
Our hearty Chili Pepper Leaves Stew has cousins across different world cuisines. It somewhat takes after the Vietnamese Canh Chua or the Thai Tom Yum. However, seasoned with the distinct tamarind soup mix, fish sauce, and the chili leaves flavor, Sinigang claims a unique space in the culinary landscape. This healthy, hearty meal would pair wonderfully with a side of jasmine rice or even freshly baked dinner rolls.
Deep down, every time I prepare the Chili Pepper Leaves Stew, its rustic appeal takes me back to the pastoral landscapes of Nebraska, while its complex flavors satisfy the gourmet in me.
So why not roll up your sleeves and create your own bowl of aromatic, heartwarming Chili Pepper Leaves Stew(Sinigang)? Remember, great food creates great memories!
What You’ll Need
- 6 cups water
- 10-12 chili pepper leaves
- 1 pound pork, cut into chunks
- 1 large onion, chopped
- 2 medium tomatoes, chopped
- 12 pieces okra
- 1 radish, sliced
- 6 pieces string beans, cut into 2-inch long
- 2 pieces of eggplant, sliced
- 1 pack of tamarind soup mix (approximately 40 grams)
- 2 tablespoons fish sauce
- 4 pieces green chili peppers
- Salt and black pepper to taste
- 4 cloves garlic, minced
Method
Step One:
Start by bringing the 6 cups of water to a boil in a large pot.
Step Two:
As the water comes to a boil, cut the pork into chunks and sauté with the chopped onion, tomatoes and minced garlic until they’re browned and the onions become translucent.
Step Three:
Add the browned pork and vegetables to the boiling water along with the pack of tamarind soup mix. Allow to simmer for about 30 to 40 minutes or until the pork is tender.
Step Four:
Once the pork is tender, add the radish, string beans, okra and eggplant to the pot. Continue to let the stew simmer for another 10 minutes or until the vegetables are tender.
Step Five:
Add the chili pepper leaves, green chili peppers and fish sauce to the pot. Season with salt and black pepper according to taste. Let the stew simmer for another 5 minutes to let all the flavors meld together.
Step Six:
The Chili Pepper Leaves Stew (Sinigang) is now ready to serve. It is best enjoyed with a side of steamed rice. Enjoy your meal!
