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Pork Sinigang with Gabi

One of the best pork sinigang for me is one that makes use of gabi (or taro) to make the broth richer and more malinamnam.


 You can do this the original way (use gabi and rice washing) or just a store-bought sampaloc mix for a delicious sinigang na baboy. (Warning: I love having a vegetable-overloaded pork sinigang).

Here's the recipe for Sinigang na Baboy with Gabi




Ingredients
  • 1 kilo Pork/pork ribs, cut into bite-size chunks
  • 4 tomatoes, quartered
  • 3 medium sized onions, halved
  • 4 pieces gabi (taro), peeled
  • Sampalok (tamarind) mix (Use the "with Gabi" variant of you don't have fresh gabi)
  • Patis (fish sauce) or salt
  • 1 liter of rice wash (1st batch of water used to wash rice) or plain water (adjust if needed)
  • 2 "bundles" kangkong (you can use more bundle if you want)
  • 1 bundle String beans
  • 3 pieces  radish, sliced
  • 2-3 pieces sili pansigang (green finger pepper)
  • 10 pcs small sized Okra
  • Egg plant, sliced


Procedure
  1. In a pot with water or rice wash, boil pork, tomatoes, onions, gabi until the pork and gabi becomes tender. 
  2. Add the sinigang sa sampalok mix, labanos, okra, string beans, eggplant and siling pansigang. Season with fish sauce or salt. Adjust the sourness by adding more mix or water.


  3. When labanos/okra are tender, add the kangkong tops and simmer for a minute more or two. 
  4. Serve hot.
Enjoy this vegetable overload pork sinigang with a hot rice. And as I always say - extra rice please!
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