Are you looking for ways on how to make sinigang na baboy? Check out the recipe here.
Though it’s still hot, we can now feel the rainy season. It has been raining and sometimes, the cold breeze is showing its might. One of the best ways to settle down during colds times is by sipping soup of ou favorite dish — sinigang.
Sinigang is a stew characterized with sour flavor. Way back the old ages, fruits like tamarind, kamias, and citrus are used to add a sour taste to the soup, but today’s generation and probably, due to high demands, pack mixes have been created.
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 and will buy this to chow down before sleeping.
This post will use pork as the main ingredient of this stew, as per title.
- 1 kilo of pork kasim – chop 4 by 4 inches
- 4 pieces of eggplant – sliced
- 2 bundles of Kang kong (water spinach)
- 4 pieces of tomato – chopped
- 12 cups water
- 2 pieces siling panigang
- 5 cloves garlic
- 2 medium red onions
- Sinigang with gabi mix
- Salt and pepper to taste
- In a casserole, boil the pork along with garlic, onions and tomatoes. Wait until the tomatoes peel-off.
- Add the sinigang with gabi mix and boil. Wait until the soup thickens.
- Put salt and pepper to taste.
- Add eggplant and Put into a boil.
- When the eggplant is already cooked add the Kang Kong. Then, boil for 1 minute.
- Serve while hot.
- Kasim is just the recommended part. You can also use lomo, belly, and other parts, as long as there’s meat.
- If you don’t like using sinigang mixes, then, you can replace it with real fruits like tamarind. To make the soup thick, you can add real gabi.
- This recipe taught you how to make sinigang na baboy. You can also play around with the ingredients.