Sinigang na Baboy is one of the favorite dishes that Filipinos love. It is a simple pork, vegetable, tamarind based soup that we eat over rice, a meal in itself!
And today, I should say would be my husband’s most delightful lunch of the week… I’ve got him “Sinigang na Buto-buto ng Baboy”. Finally, pork is already in town… good gracious! But guess how much it cost here? Can’t believe it myself a kilo costs almost ten times more as compared to the price back home, whew!!! Anyhow, once in a while we need to satisfy our bellies…lolz!
Sinigang is one of my hubby’s favorite soup dish most especially pork ribs, he usually wants it stewed with “gabi” or taro root. I also like to use gabi on my meat sinigang, it gives a texture and whitish color to the broth. I also use a lot of vegetables and it’s good that I always have string beans & kangkong (river spinach) in my fridge whenever I find it in the grocery. But okra(lady finger) and eggplant isn’t available, nonetheless it didn’t change my mind of cooking the dish. I also don’t have tamarind fruits but sinigang mix would do and still tastes good. Now that it’s all done I’ll be preparing my hubby’s best “sawsawan” (sauce), a saucer of patis (fish sauce) and crushed siling labuyo (chili) on the side. Happy eating!
- 1/2 kilo pork spareribs, rubbed with salt
- 3 med size ripe tomatoes, cut into 2
- 1 big onion, sliced
- 10 pcs string beans (sitaw), cut into 3inch length
- 10-15 pcs. lady finger (okra)
- 2 medium size eggplant, sliced diagonally
- 3 med size taro root (gabi), cut into cubes
- a bundle of river spinach (kangkong), cut into 3inch length regardless of stem/leaves
- 2 tbsp. sinigang mix (if using tamarind juice use about a cup)
- 5 tbsp. of fish sauce ( or depending on your preference)
- 6 to 8 cups water
- 3 pcs. chili finger
- salt & msg. to taste, optional
- Wash thoroughly all the vegetables and meat prior to cooking.
- In a stock pot bring to boil the water
- If water begins bubbling add the spareribs, let it boil until the meat is tender. Take out all scum that rises to the surface.
- Add onions, tomatoes & salt, wait for another 3 minutes or till the tomato crack its skin before adding the tamarind juice or sinigang mix then the fish sauce to taste
- Add the gabi, if gabi is halfway done add the eggplant, lady finger, string beans & chili finger.
- Finally add the river spinach (kangkong) cover then simmer for 1 minute. Season with msg. if desired and salt if needed.
- Ready to serve with a saucer of fish sauce & crushed chili.
- Eat with steamed rice & enjoy!