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!

Ultimate Ilonggo Favorite: KBL Kadyos, Baboy, Langka

K.B.L. or Kadyos, Baboy, Langka is the ultimate favorite dish of most Ilonggos. It is also one of the most missed native dishes as kadyos and the souring ingredient, batwan , are hard to find when outside of the Ilonggo region. Basically, it is boiled/stewed pork dish owing its "deliciousness" to the combination of the soft and tender pork, the tamed sourness of batwan and the malinamnam na sabaw . One of the "secrets" of the malinamnamn na sabaw , is the fact that the pork, whether just the plain meat or pata (hocks) are first grilled or broiled. This gives the broth a rather smoky taste that makes it more appetizing.. Learn how to make the Ilonggo dish KBL (Kadyos, Baboy, at Langka) with the recipe below. Ingredients 1 kilo Pata (pork hocks) or pork cubes, GRILLED and sliced into bite size pieces 1 unripe Jack fruit, cubed 2 cups pigeon pea (kadyos) 6-8 pieces batwan fruit (or tamarind powder) 1 piece pork broth cube (

An Ilonggo favorite - Valenciana

Found in almost all occasions like fiesta, birthdays, reunions and others, Ilonggos really love valenciana because most if not all have grown accustomed of having it in special gatherings at home. A complete " go, grow and glow " dish because it has the carbohydrates, protein and vitamins and minerals in just one spoonful, Valenciana is really an " occasional dish ". Here's the recipe for Valenciana

Takway

The gabi (taro) is just one of those plants which is edible from "roots to tops". The most popular of which is the tuber part which is used in a variety of dishes and mostly in combination with coconut milk. Its leaves, of course, is the main ingredient of a Bicol specialty, laing . It is dried then chopped and sauteed with other ingredients including, again, coconut milk. Then there is takway . The local term for its tendrils/runner, that part which is torn between being a stem or a root for it neither grows upwards nor downwards - it grows sideways . Scraped off of its outer skin, takway is often a key ingredient in vegetable dishes like laswa and the gabi tuber with coconut milk and local snails know as bago-ngon . It is also popular when cooked adobo style with guinamos , the local bago-ong . It is very popular in the region that even big supermarkets sell takway in style - cleaned and plastic wrapped in styro with some additions to make it easier to prepare.

Batwan

Ilonggos know batwan or batuan by heart as the fruit is almost endemic to the Western Visayas. Its scientific name is Garcinia binucao, derived from the Tagalog name for the fruit, binukaw. It is a large green fruit with large seeds and its a favorite souring ingredient in most Ilonggo dishes especially KBL or kadyos, baboy, langka and the Ilonggo-style paksiw known as "pinamalhan". It is characterized by a tamed sourness compared to tamarind and kamias . The fruit is sold by pieces or kilo in wet markets and even big grocery stores. Batwan is the preferred souring ingredients for the Ilonggo favorite- KBL. The photo shows boiled batwan with skin and without skin (right) A favorite riddle when we were young - "Among the many fruits in the forest, but one (batuan) is the best. What is it?"

A native (foods) welcome in Guimaras

Even after having breakfast less than an hour that time, we couldn't say no to this lot of native delciacies that welcomed us in Guimaras. First and foremost, Guimaras best known produce is their sweet mango famous almost worldwide. And it comes with it's best partner, ibos. This brown baye-baye variety is made from toasted rice thus giving it a more disctinct flavour compared to it's more "caucasian" cousin. I like the one wrapped in banana leaves compared with the one in plastic for it gives it a more native feel. So when you're in Guimaras, be sure to check out the markets for these native delicacies that can make your trip more gastronomically satisfying.

FLAVOURS OF ILOILO

Search This Blog