Tags
asian recipe, crockpot recipe, filipino, filipino food, homecooked, paleo, paleo asian, paleo lifestyle, Paleo Recipes, recipe
Living in Sacramento, CA one of the things I truly miss is the culture in the Bay Area. And by culture I mean the availability and abundance to accessing the different kinds of ethnic foods the area has to offer. If I wanted Korean food, I could easily walk out my door and walk down the block to get some. And if I changed my mind – an abundance of other choices were easily available – Mexican, Vietnamese, Colombian, Cuban, Greek or even Chinese. You name it the Bay Area had it.
Sacramento has diversity, but everything is far. I have to drive 20 minutes out to South Sacramento if I want good Asian food. And I can’t even seem to find a good Filipino Restaurant where I don’t have to drive 45 minutes out.
Growing up, I ate a lot of Pork Sinigang because a lot of my friends were Filipino. Going over to there houses during family parties was always a blast. The Filipino culture celebrates around a huge amount of food and laughter. One of the things I miss was Pork Sinigang and a lot of times if I eat out at a restaurant they’re made with MSG or those seasoning packets.
Being Paleo my choices are super limited with restaurants because I don’t always know what goes into their food, but the great thing is I can make it at home and know exactly what’s in it. I decided to take on the task of making a Paleo friendly Pork Sinigang! Of course my version is not as authentic, but it definitely helps with a craving!
Ingredients:
2-3 Pounds of Pork Neck Bone and Pork Stew Meat. (I used a combination, but your welcome to use just neck bone).
1 Onion, Diced
2-3 Tomatoes quartered
1 Daikon Radish (sliced)
1/2 cup of Carrots
4 Bokchoys Cut
2 cups of Spinach
4 cups of water
Some tamarind paste
Salt and Pepper
Directions:
Place the Pork Neck Bone and Pork Stew Meat into a crock pot along with salt and pepper.
Place the onions, tomatoes, carrots, and daikon next alongside the Pork.
Cook on low for 6 hours.
Once its done, transfer the rest into a tall pot. Place your Bokchoy and spinach into the mixture. As your waiting for it to simmer, mix in some tamarind paste. This is of course to taste since everyone likes it more sour than others.
Serve over some cauliflower rice or eat it by itself!
Enjoy!
<3,
Msfitnotskinny