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Pork Sinigang with Squash tastes like your typical pork sinigang recipe. However, to give it a twist and added nutrients I added some diced squash and malunggay leaves. Though, the truth is, I really don’t have much ingredients for sinigang on our fridge. I simply used the available vegetables I bought several days ago.

When I went to the grocery, I don’t have any plans what to cook for the week. I know I should have a meal plan, however, it’s just not who I am. I simply grab the usual stuffs, like pork, chicken, carrots, green papayas, squash, okras, yard long beans and eggplants. This is because these ingredients are so flexible and you can cook anything with it.

This morning, I craved for pork sinigang since its been weeks since we had this dish. However, the only ingredients I found in the fridge were the pork, yard long beans or sitaw and okras. I know kangkong is a delicious part of this dish but we don’t have one, and besides it wither in a few days.

What I found was a quarter of a squash and our most trusted malunggay tree in our backyard. So why not add these ingredients in sinigang, right? Anyway, the’re vegetables and good for our body.

Tips

Pork Sinigang with Squash tastes like your regular sinigang. So do not fret with the foreign vegetables in this recipe.

Some people would simply simmer the pork until fork tender leaving those floating scum in the dish. Some would simply scoop it out. However, in my case I simply boil it for 10 to 15 minutes then, I rinse it with tap water and proceed with the usual cooking procedure.

I highly suggest to use pork belly or pork ribs when cooking pork sinigang. These are the tastiest part of the pig. Depending on the part and cut of the pork, it usually takes 45 minutes to an hour and half to achieve a fork tender meat.

When my mom cooks sinigang, she would simply drop in the green long chili into the dish. She want’s that long chili in her sinigang but does not like the spiciness. You can cut it in half for a spicier version or simply cut a slit to release some of the spiciness of the chili.

The amount of vegetables may vary depending on your preference. Also, I added about two and a half tablespoons of sinigang mix. You can adjust this depending on your taste.

For more sinigang dishes, check out our Sinigang Recipes.

Ingredients

1 kilo	Pork Belly, cut into cubes
6 cups	Water
8 cloves	Garlic, chopped
1 piece	Onion, chopped
4 pieces	Tomatoes, diced
2 -3 Tablespoons	Sinigang Mix
1 cup	Diced Squash
10 pieces	Okras
10 pieces	Yard Long Beans
1 piece	Green Long Chili
2 cups	Malunggay Leaves
	Fish Sauce to Taste

Procedure

Thoroughly clean the pork. Place pork in a pot and pour water until all the pork meats are covered with water. Boil and simmer for 10 minutes. Drain and rinse thoroughly with tap water to remove scums.

Place back the pork into the pot and add the six cups of water, garlic, onion and tomatoes. Boil and simmer until the pork is tender. This may take 45 minutes to an hour depending on your meat.

Mash the tomatoes using the back of your wooden spoon. Add the sinigang mix and squash. Simmer for another 15 minutes or until the squash is cooked.

Add the okras and simmer for 3 minutes.

Add the yard long beans and green long chili and simmer for 5 minutes or until the beans are cooked.

Lastly, add the malunggay leaves and season with fish sauce. Switch off the heat and cover the pan for 5 minutes for the leaves to cook.