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Sinigang na Baboy

I love Pork Sinigang! I mean, who doesn't indulge in the goodness of the sour broth with tender pork chunks with those jiggly fatty portion!

It is always a rice magnet for me but to counter all these cholesterollliffic and carbs intake when enjoying this Pinoy favorite, I love having it with much vegetables as I can.

When I order sinigang in foodcourts, I often have a side order of adobong kangkong which I make to "vegetize" this pork dish.

And when I cook one at home, it is always overwhelming with vegetables like kangkong, radish, eggplant and okra among others. So let's start the pot boiling for our Pork Sinigang.

Here's the recipe for Sinigang na Baboy



Ingredients
  • 1 kilo Pork, cut into bite-size chunks
  • 4 tomatoes, quartered
  • 3 medium sized onions, halved
  • Souring ingredient (boiled tamarind extract, tamarind mix, batwan, calamansi,etc)
  • Patis (fish sauce) or salt
  • 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 boil pork, tomatoes and onions until the pork becomes tender
  2. Add souring ingredient then season with patis or salt. Adjust to suit your taste.
  3. Add  the veggies - radish, okra, string beans and eggplant.
  4. When these veggies are cooked, add the kangkong tops and sili pansigang then simmer for 2 to 3 minutes
  5. Make final taste adjustments for the broth
  6. Serve hot with rice.



The measurements and quantities are just guides for this Pork Sinigang recipe. You may add more veggies and use your favorite seasonings.

You may give it some variation by using left-over lechon baboy or using grilles pork. Another favorite way is adding gabi or taro tuber to make the broth thicker and somewhat milky.

And as I always say - extra rice please!

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