Pork Sinigang
Summer is starting to say goodbye here in our province. I noticed that rains pours heavily here everyday at lunchtime. Which is good because the heat is sometimes intolerable. Sinigang is perfect for the climate transition. I always feel good whenever I slurp the hot, sour, and thick soup. It’s always appetizing. I also like it when it has lots of vegetables. The more, the healthier, right? The best thing about sinigang is that it can bring “kilig” to everyone including singles haha.
INGREDIENTS
1/2 kg pork ( buto- buto)
1 bundle string beans sitaw, cut in 2 inch length
1 bunch kang-kong or water spinach
1 large eggplant, sliced oblique
5 pieces okra
1 piece taro gabi, quartered
1 medium white radish, sliced
1 pack sinigang mix
1 liter water
3 cloves garlic chopped
1 medium red onion chopped
4 red tomatoes wedged
1 thumb size ginger,sliced
salt
green chili or siling pansigang
PROCEDURE
- In cooking pot, pour the water then add the pork buto buto. Bring to a boil.
- Add the garlic, onion, ginger, and tomatoes then simmer for 40 minutes or until meat is tender.
- Pour the sinigang mix.
- Throw in the string beans, taro, radish, egg plant, okra. Simmer for 7 to 8 minutes
- Put-in the siling pansigang, water spinach and cover the pot. Simmer for 1 minute and turn off the heat.
- Serve hot and steaming. Enjoy!
You can eat it with Rice or as it is. But for me, I prefer it with rice. And get ready to say "goodbye to diet". haha.
Note: All photos used are all mine
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