hal

copy-pasted from cohost. i might fix the formatting of this in the future

feel free to change anything im not a cook by any means. this is just what ive been doing for like the past 3 years in college when i want to cook with as minimal effort and time in the kitchen as possible. warning that there IS chopping required but at absolute minimum you just cut 2 tomatoes and like 1 onion into fourths.

hal's sinigang

ingredient list:
IMPORTANT INGREDIENTS:

• protein of choice (pork belly or neck/shoulder w/ the bones, beef, shrimp, and fish like salmon or milkfish/tilapia are common ones. never tried a vegetarian version though but reddit posts recommend tofu skin and mushrooms idk)
• SINIGANG MIX my family usually gets the original knorr sinigang na sampalok mix. i do not like sinigang na miso mix.
• rice
• tomato (any kind, but preferably the big ones. cherry tomatoes tend to make it sweeter, if you like that)
• white/brown onion
• water

proportions in my experience are like, 500g pork belly : 1-2 tomatoes : 1 big onion : 1 packet of sinigang mix

optional ingredients, the more the better. instructions included:

• kangkong/water spinach (can be substituted for baby or regular spinach). before finishing cooking, pluck leaves from stems and add, cook long enough to wilt (unless you like them a bit crunchier. you can also add the stems if you like but i dont usually do this)
• gabi/taro. chop into 1-inch ish circles and cook after adding the sinigang mix.
• okra. wash these and throw em in after the mix
• eggplant. ive never cooked with eggplant but this is also a popular addition
• siling haba. filipino chili thats mildly spicy ive also never added this
• green beans i think.

steps (i use pork + kangkong but none of the other ingredients):

1. cook rice either in a rice cooker or boil some. as much as you want.
2. fill up a pot with water chopped up pork belly (or any meat of choice) and equal parts of 1-2 tomatoes and onions (cut into fourths or smaller). the water should be covering the food.
3. cook at medium-high, and just before it boils, and skim off the impurities/scum or whatever its called. optional though, it doesnt ruin the dish if you leave it
4. after it boils put in sinigang na sampalok mix for as sour as youd like it. also mix the soup. cover partially because it will boil over if you leave it closed
5. if you're using taro, radish, or okra add these now too
6. cook at medium for idk, 10-20 minutes or if you did 3a, until these are soft. also maybe stir occasionally and also make sure the protein is cooked.
7. a few minutes before serving add kangkong, cover pot, and wilt. if using stems, start a bit earlier
8. serve with rice. usually i reheat it in a pot