Pork Sinigang (Sinigang na Baboty)

Cooking pork sinigang is quite challenging because you need to tenderize the meat and at the same time, avoid overcooking the veggies. To tenderize the meat, you need to simmer it in very low heat for at least an hour or more. To avoid overcooking the veggies, you need to add them from the hardest to the softest. A healthier version of sinigang makes use of natutal souring agent like unripe sampaloc or kamias fruits instead of a packed sinigang mix. It is best served piping hot with a dip of calamansi, siling labuyo, and patis. Here’s a simple recipe of our all-time favorite comfort food.

Ingredients:

1/2 kilogram pork cut into serving pieces
1 medium gabi cubed
1 medium radish sliced diagonally
1 bunch sitaw cut into pieces
1 bunch kangkong with stems removed
2 medium onions quartered
3 medium tomatoes quartered
sampaloc extract
patis and salt to taste
rice washing

Cooking Procedure:

1. Boil the sampaloc in adequate amount of water then mash and strain the extract.
2. In a pot, place the pork then pour enough rice washing to cover the meat. Let the meat boil then discard the scum that rises to the surface.
3. Add the tomatoes and onions then simmer until meat is tender.
4. Add the gabi followed by the radish then simmer until tender.
5. Add the sampaloc extract, patis, and salt.
6. Add the sitaw then simmer until tender. Add the kangkong then turn off the flame.

Number of Servings: 6 servings