Saturday, July 10, 2010

Sinigang na Baboy


  • 3/4 kilo pork, cut into chunks

  • 3 tomatoes, sliced

  • 2 onions, diced

  • 5 cloves of garlic, minced

  • 100 grams kangkong (river spinach)

  • 100 grams string beans

  • 2 pieces horseradish, sliced

  • 3 pieces gabi (taro), pealed

  • 2 pieces sili (green finger pepper)

  • 200 grams sampalok (tamarind)

  • 3 tablespoons of patis (fish sauce)

  • 1 liter of rice wash or water

  • Boil sampalok in water until the shell shows cracks. Let cool then peel off the shells and with a strainer, pour sampalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
  • In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
  • Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
  • Add the horseradish and simmer for 10 minutes then add the string beans, kangkong and sili. Let boil for 2 minutes.
  • Serve hot.

You can substitute the sampalok with any commercial seasoning mix like Knorr sampalok seasoning or tamarind bouillon cubes for this recipe.



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