Pork Belly Sinigang Recipe

Disclaimer: measurements are estimates and are not exact

Ingredients:

2-3 cups of cubed pork belly
1 large tomato (or 2 medium), cubed
1 large onion, cubed
2-3 packs of sinigang seasoning (found at your local Asian market)
3 medium eddoes (root vegetable similar to taro)
1 large green banana pepper (any large mildly hot pepper will do)
(the rest of the veggies can vary depending on what I have in my fridge)
2-3 eggplants, rough chopped
bunch of baby bok choy, rinsed
if I had them, I would also add green beans and okra, yum!
1-2tbsp fish sauce (I omitted it in the recipe because my youngest is allergic, so I just add it to my own bowl!)

Method:

Turn Instant Pot on Saute
Add cubed pork belly until it starts to brown
Add onions and tomatoes, let cook and stir for 2-3 minutes
Add at least 4 cups of water and stir, making sure all of the pork belly is submerged
Close the Instant Pot and ensure it’s in the “sealing” position
Push “keep warm/cancel” button to reset it and set it to manual on High for 5 minutes
After 25 minutes, you can release the pressure and set it to “venting”

When the red pin drops, open and let the steam dissipate before adding the rest of your veggies: eggplant, bokchoy and whatever else you might have.

Serve with freshly streamed white rice, or drink from a cup or bowl.

Enjoy!

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