Sinigang sa Ube as the name suggest is a type of sinigang where ube is used instead of the usual taro, this then changes the soups colour to have a purple tint and adding a funny but good texture of ube to the dish making it slightly creamy and tones down that sharp sour taste.
- 1 kg Pork Belly, cubed
- 150–200 g okra medium sized, sliced in half
- 1 bunch of kangkong (water spinach) or any leafy vegetables
- 3 cups cubed ube or purple yam
- 1/2 daikon radish, sliced
- 1 large red onion, roughly chopped
- 1 packet sinigang (tamarind) mix or 400 g tamarind
- 2 medium tomatoes, chopped
- 3 pcs green finger chillies
- fish sauce
- freshly ground black pepper
- Place pork and chopped tomatoes in a pot, pour water in pot until the pork is barely covered bring to a boil. If using tamarind place it on a muslin cloth and tie the ends. Bring to a boil then simmer for 30 minutes.
- Add the ube and daikon radish then continue to simmer for 30 minutes.
- Add the sinigang mix or if using tamarind extract all the juice by wringing the muslin cloth multiple times then remove once all juice is extracted.
- Add green finger chillies and okra then cook for 5 minutes
- While boiling add the kangkong leaves and cover, turn of the heat.
- Season with freshly ground black pepper and fish sauce