Sinigang Paella by Adrian David
From TP in the Philippines
INGREDIENTS
HOW TO PREPARE
• 250 grams water spinach • 200 grams diced taro • 1 taro, thinly sliced, for garnishing • 250 grams eggplant, sliced • 200 grams onions, sliced • 350 grams tomatoes, sliced • 150 grams string beans, cut • 350 grams tamarind • 4 pieces green chilis • 100 grams tomatoes, diced • 100 grams onions, diced • 1 kilogram pork • 1 kilogram Calasparra rice • 1 gram saffron • 4 tablespoons fish sauce • 1 tablespoon salt
01. Heat a cup of olive oil in a large pot. Sauté the sliced onions and tomatoes. 02. In another pot, boil water and add tamarind until it softens. 03. While waiting for the tamarind, add the pork to the large pot and pour in 4 liters of water. Once the tamarind is soft, mash it and mix the juice into the large pot. 04. Add the diced taro, cut string beans, and green chilis. Cover and simmer for 30 minutes or more, depending on the pork’s quality. 05. After 30 minutes, remove the pork and set it aside. Add sliced eggplant, 4 tablespoons of fish sauce, and 1 tablespoon of salt to the pot. Strain the vegetables and set aside for garnishing. Turn off the heat. 06. Slice the pork into three pieces. Trim and slice some pork for later sautéing. 07. In a paellera, heat a cup of olive oil. Sauté the diced onions and tomatoes, then add the trimmed pork slices. 08. Once the pork is golden brown, add 1 kilo of Calasparra rice. If unavailable, use Arborio rice. 09. Mix until the rice becomes translucent. Add 2 liters of sinigang broth, pour to the paellera handle level, and add saffron. Cover with aluminum foil and cook over low heat for 15-20 minutes. 10. While the paella is cooking, deep fry the pork until semi-golden brown, let it rest for 10 minutes, then double fry until golden brown. Also, deep fry the thinly sliced taro until crispy. 11. In the last 5 minutes, add the water spinach to the paella, then cover and complete the 20 minutes of cooking. 12. Once done, garnish with the vegetables and deep- fried pork.
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