How to cook Sinigang?

The day before serving this dish, in a pot boil enough water to blanch the pork belly, once water is boiling add the pork and let it continuously boil for 5 minutes. Drain liquid and rinse the pork and the pot of any scum, place back pork in the pot together with onions, chili and tomato fill with enough water just to cover the meat. Add the sinigang mix then bring to a boil then simmer for 1 hour or until pork is tender. Season soup with salt and freshly ground black pepper. Remove pork from the pot, reserve the stock then rinse in cold running water, let it cool. For best results refrigerate for at least 6 hours. For the day it will be served, prepare a wok filled with oil, heat to 180C the deep fry cooked cold pork until crispy, remove from wok then set it aside. In a big mixing bowl add ice cubes and place a smaller bowl on top. Mix all batter ingredients except for the oil and vegetables, mix lightly just enough to make the flour moist, do not over mix. Heat oil to 180C in a wok or deep fryer. Now dip a piece vegetable at a time in the cold batter into the wok. Cooking 3 items at a time and give a good drizzle of the cold batter on top, this will give volume and more texture to the item that is cooked. Cook for no more than 1 minute or until it is light brown in color. Scoop out everything in the wok, place in a towel lined plate then cook the remaining ingredients. Serve best with rice and cold drinks.

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