Friday, 25 September 2015

Sinigang na Baboy

I seldom cook pork because... One, I don't eat pork as my digestive system cannot process red meat.  Two, the husband is trying to avoid eating red meat as he has become more health conscious.  

Many years back when my favorite food was everything pork, fatty and oily pork, not the meaty ones, but those with large fat slabs, I would always cook pork adobo, pork nilaga, and pork sinigang.   I loved pork sinigang that has a sour and thick broth so adding gabi (taro) roots and using knorr sinigang sa gabi has always been my preference.  I can have them with or without veggies.  Our Papi loved pork sinigang the same way that I and my siblings do that when he cooked one, he always used pork with large fat slabs and cook them until the pork is melt-in-your-mouth tender. I find that mouth watering back then.  Right now, the thought of eating just a nib of pork makes me think of how my gut makes me suffer, not just for days but for weeks. Though Mami usually denies liking fatty pork, she usually enjoys eating two slices or more specially when the pork is cooked as sinigang

Sinigang is a sour soup dish that is native to the Philippines.  It is a common dish among Filipinos living in the Philippines and abroad.  The main ingredients usually varies depending on individual preference:  pork, beef, chicken, or fish.  For sinigang na baboy my family prefer to use the pork belly and the pork trotters ( I told you we like it fatty),  some would prefer the meaty parts however, and the rib parts.  The souring agents use for sinigang ranges from the use of tamarind, kamias (tree sorrel), guavas, santol, tomatoes, vinegar, and of course sinigang mixes which are the most convenient way to go in this modern times.  Sinigang mixes are already found in all supermarkets, groceries, and even small sari-sari store nationwide and are also most often times available in Filipino or Asian stores in other countries.

Kangkong (water spinach), okra (lady finger), labanos (radish), and sitaw (long beans) are vegetables that are commonly added.  Whenever we had pork sinigang for dinner, Papi never failed to have his dipping sauce made of  patis (fish sauce) or salt with crushed sili (red chilies) where he dipped the meat, I mean, the pork fat.  My parents, my siblings, and I always enjoyed having sinigang na baboy.

For whatever way you want to cook this sinigang na baboy and however you want to have it,  be assured that it is a delectable dish you can enjoy alone or with your love ones. 


Pork- 1kg

Knorr Sinigang sa gabi mix - 2 tbsp or to taste
Ripe Tomatoes, diced - 1 medium
Onions, diced - 1 medium
Garlic, crushed - 5 cloves
Water Spinach (kangkong) - 1 bundle

Lady Finger (Okra) - 10pcs or as desired

Salt - to taste
Black pepper
Water - to fill 1 inch above the fish 
Vegetable oil - 2 tsp 

Cooking Procedure:

1.  Dump all the ingredients except for the kangkong and okra. Bring to a boil and simmer for at least an hour or until the meat are tender to your liking.  Add more water as needed.
2.  Throw in the okra and continue to simmer for a minute, throw in the kangkong and continue to simmer until the kangkong softens.

© myFresha-licious (25September2015)


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