Рецепт Sinigang na Baboy sa Bayabas
Sinigang na Baboy sa Bayabas
May 23rd, 2015 Manny
This pork ribs sinigang is a variation of the original pork sinigang dish that uses tamarind as a souring agent for the broth. Guava is a good alternative to tamarind to make your broth sour and it is also a good source of vitamin c too. In case you don’t like to use pork ribs, you can use pork shoulder or pork belly which is suited for cooking sinigang and easier to tenderize.
Ingredients:
- 1 kilo pork ribs, chopped to serving pieces
- 2 pcs small eggplants, slice diagonally
- 1 bunch kangkong, remove from the stem
- 2 pcs tomatoes, quartered
- 1 inch ginger, slice into strips
- 1 Tbsp. patis or fish sauce
- 5 pcs okra, sliced
- 2 cups sitaw or string beans, sliced 1 1/2 inch
- 3 pcs small gabi or taro root, peeled and quartered
- 2 to 3 pcs siling labuyo or bird’s eye chili peppers
- 2 pcs small red onions, sliced
- 1/2 kilo guavas, quartered
- salt and pepper
How to cook Sinigang na Baboy sa Bayabas:
In a medium size stainless steel pot, boil some water slightly more than enough to cover the meat.
While the water is boiling, put the pork ribs one by one until every piece of meat is in the pot.
Then add the tomatoes and guavas and cook for about 30 to 40 minutes or until the meat is tender.
Add the onions, gabi, siling labuyo, ginger, salt and pepper then cook for another 8 minutes.
Then add the sitaw, okra and eggplants and simmer for another 6 minutes. Add in the kangkong and simmer for 1 minutes more. Serve hot.