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28 April 2008

Sinigang na baboy

Sinigang (pork in sour soup) is one of my favorite viands. The more sour the soup, the better! And you can have a variety of souring agents: tomatoes, sampaloc, miso. The miso part I still do not understand though (but I like it too!), but hands down, sampaloc is my favorite souring agent.

Unfortunately, it is rather work-intensive as you have to submerge the sampaloc in boiling water and mash it up and squeeze it to get the sourness into the water. But thanks to the instant sampaloc mixes, we can have the goodness of sinigang at less time. Still, nothing beats the real thing! But it's good enough to suit the busy lifestyle.

Here's the recipe for sinigang na baboy using instant sampaloc mix:

1 kilo pork, pigue, chopped into sinigang size (the butcher can chop this for you)
1 bundle kangkong
1 bundle sitaw
3-4 pieces gabi, skinned and chopped into bite-sized pieces
water for soup
1 sachet sinigang mix

In a pot, place pork and submerge into water. Bring to a boil, occasionally removing the icky things that float. With a fork, occasionally check if the meat is cooked.

Drop the gabi and allow to cook.

When the gabi is already piercable, add the sitaw, and the kangkong. We like our sitaw crunchy. Wait for just a minute, then put-in one sachet of the sinigang mix.

Add salt to taste.


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