做法
- 把猪肉与2升冷水放入高汤锅。煮沸,前10分钟撇沫——sinigang应清亮,不浑浊。
- 加切四份的洋葱和对半切的番茄。降至小火;半盖煮45分钟,直到猪肉叉子可碎。
- 加罗望子sinigang粉;搅至溶解。汤应变浑浊褐色立刻尝到刺激酸味。如需要加更多——sinigang必须猛烈酸。
- 加萝卜块;煮8分钟。加茄子和豇豆;再煮5分钟。萝卜应软嫩但保形。
- 加整根青辣椒和鱼露。煮90秒。如需要用盐调整。
- 最后60秒加空心菜叶和茎——它们立刻变鲜绿。关火。在深碗中配蒸米饭上桌;每位食客把汤舀在米饭上。Sinigang是菜和汤合一。
Common questions
Can 酸汤猪肉 be made ahead?
酸汤猪肉 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 75 minutes.
Is 酸汤猪肉 spicy?
酸汤猪肉 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 酸汤猪肉 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 酸汤猪肉 to make at home?
酸汤猪肉 is approachable for a home cook with basic stove skills — total time about 95 minutes, no special technique required.
Can 酸汤猪肉 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Sinigang是菲律宾抚慰食物——每户都有sinigang偏好,像牛肉rendang变体一样争论。酸味剂不一:罗望子(最常见)、kamias(三敛果,极酸)、青芒果、卡曼桔、番石榴(菲律宾北部)。Knorr sinigang粉为方便几乎通用,但与新鲜罗望子相比失去些特色。这道菜是少数完全可以不用蘸料吃的菲律宾菜——汤为米饭提供所有需要的调味。
