Sinigang na Baboy with Gabi Recipe
Ringo | On 02, Sep 2014
One thing weird about me is that I love soup dishes, but I hate drizzling my rice with soup. Did you get it? Me, I don’t.
What I love is eating a hot soup dish with steaming hot rice, but will only sip the soup when the rice is already inside my mouth. You are now getting my idea.
Let me elaborate more.. I will get a part of the ingredients from my soup dish, pair it with rice and put it inside my mouth. I will then sip the soup using my spoon and enjoy the mixing and bursting flavors. Did you get it now?
Anyway, one great dish that I love to cook and enjoy is Sinigang. When I cook it I prefer the one with oozing vegetables and a little thick soup. I do it using gabi (taro). This recipe of mine features pork and for family composed of nine people. No seasonings added.
- 1 Kilo pork – sliced into desired size
- 1 bundle kangkong (Chinese spinach)
- 5 pieces medium tomatoes – chopped
- 4 piece long eggplant – sliced
- 1 bundle mustard
- 2 pieces horse radish – peeled and chopped
- 7 pieces medium raw tamarind
- 4 pieces small taro – chopped
- 4 cloves garlic – minced
- 2 medium onions – chopped
- 9 cups water (one cup for tamarind stock)
- Salt and pepper to taste
- In a small pan boil the raw tamarind in a cup of water. Crash when already soft. Strain and set the “tamarind stock” aside.
- In a another deep pan, boil the pork in the remaining cups of water for about 10 minutes (medium fire).
- Add onion, garlic, half of the taro, eggplant and tomatoes. Boil for another 5 minutes.
- Add the tamarind stock and boil for about a minute.
- Add salt and pepper to taste.
- Add the remaining taro and horse radish. Boil or for 5 minutes.
- Add the mustard and kangkong. Boil for one minute.
- Serve with rice and enjoy.