Rainy day food: Sinigang na Baboy
Lately, it has been raining everyday and the cool breeze of the Christmas added freezing feelings. What can make us comfortable is a steaming hot soup and one of the most popular Filipino viand to warm us up is Sinigang.
Sinigang is a stew characterized with sour flavor. Way back the old ages, fruits like tamarind, kamias, and citrus are used to add sour taste to the soup. But today’s generation and probably, due to high demands, pack mixes has been created.
This post will concentrate on Pork (baboy) as the main ingredient. This is called “Sinigang na Baboy.” When I was working in a BPO company I used to look for this stew to energize me and keep me going. That time, before going home from a sleepless and let us all say stressful work, I will go to the nearest karinderya (sidewalk canteen) and will buy sinigang to chow down before sleeping.
Now, I have the freedom to make this as I’m the one in charge of cooking our dinner everyday.
Here are the ingredients to make this stew:
- 1 kilo of pork, chop 4 by 4 inches
- 4 pieces of egg plant, sliced (refer to picture)
- 2 bundles of Kang kong (water spinach)
- 4 pieces of tomato, chopped
- 12 cups water
- 2 pieces siling panigang
- 4 cloves garlic
- 1 medium onion
- Sinigang with gabi mix
- Salt and pepper
- In a casserole, boil the pork along with garlic, onions and tomatoes. Wait until the tomatoes peeled-off.
- Add the sinigang with gabi mix and boil, eventually the soup will thicken.
- Add salt and pepper to taste.
- Add eggplant and boil.
- When the eggplant is already cooked add the Kang Kong, boil for 1 minute.
- Serve while hot.
The sinigang with gabi mix contains real gabi that’s why it can thicken the soup. I add lots of water spinach (Kang Kong) in the dish as my mom and dad loves eating them. In my bowl I add Cripsy Prawns to make the soup spicy.