Sinigang na Baboy

Sinigang is a very popular Filipino sour soup dish and there are a hundred and one ways of making sinigang. From pork, beef and chicken to seafood like fish and shrimps and the "gourmet" or stylized sinigang like sinigang na lechon, lechon kawali, fried salmon and many more.

And as many variants there are, there are also a number of ways of souring sinigang. The most popular is using tamarind - either leaves, fruit or the easy way ready to use sampaloc broth cubes or mixes.

One of the best pork sinigang for me is one that makes use of gabi (or taro) to make the broth richer and more malinamnam. You can do this the original way (use gabi and rice washing) or just a store-bought sampaloc mix for a delicious sinigang na baboy. (Warning: I love having a vegetable-overloaded pork sinigang)

Ingredients

1 kilo Pork/pork ribs, cut into bite-size chunks

4 tomatoes, quartered

3 medium sized onions, halved

4 pieces gabi (taro), peeled

Sampalok (tamarind) mix (Use the "with Gabi" variant of you don't have fresh gabi)

Patis (fish sauce) or salt

1 liter of rice wash (1st batch of water used to wash rice) or plain water (adjust if needed)

2 "bundles" kangkong (you can use more bundle if you want)

1 bundle String beans

3 pieces radish, sliced

2-3 pieces sili pansigang (green finger pepper)

10 pcs small sized Okra

Egg plant, sliced

Procedure

In a pot with water or rice wash, boil pork, tomatoes, onions, gabi until the pork and gabi becomes tender.

Add the sinigang sa sampalok mix, labanos, okra, string beans, eggplant and siling pansigang. Season with fish sauce or salt.

When labanos/okra are tender, add the kangkong tops and simmer for 1 more minute or two.

Served hot.

Enjoy this vegetable overload pork sinigang with a hot rice. And as I always say - extra rice please!

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