Sinigang

Ingredients for 6 servings:

• 500 g beef, diced
• 250 g lean pork, diced
• 2 tbsp tamarind pulp
• some water for the tamarind pulp
• 2 limes, lemons or calamansi (Philippine citrus fruit)
• 2 tomatoes, unripe
• 1 ½ liters of water (stored rice water)
• ¼ head of white cabbage
• 2 tbsp fish sauce or white soy sauce
• pepper, black

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 45 minutes; Total time approx. 2 hours 15 minutes

Sour-tart stew from the Philippines

Place the tamarind pulp in a little water and simmer for ten minutes. Then strain through a sieve to remove the seeds. Quarter the citrus fruits and add them to the rice water along with the tamarind water. Bring back to a boil and add the medium-sized diced meat. Cover and simmer for an hour and a half. Then remove the citrus pieces, add the shredded cabbage, and cook for a few more minutes until it is also tender. Season with fish sauce and freshly cracked pepper. Serve with noodles. Note: Rice water is simply the reserved cooking liquid from rice.