Sinigang na Baboy

Sinigang na Baboy is a Filipino pork soup, where pork belly pieces and vegitables like gabi, radish, string beans, okra are floating in a sour nroth, made with onion, tomatoes, rice water, fish sauce, green chilies, kangkong and singang sa gabi mix. The sinigang na baboy is a super healthy and savoury stew you would wanna have either during sunny or rainy days. Yum!

SINIGANG NA BABOY RECIPE

Ingredients:

• 1 kilo pork belly (sliced into serving pieces)
• 1 large onion (sliced)
• 4 large tomatoes (cubed)
• Rice water (or plain water) as needed
• 2 pieces gabi or taro (cubed)
• 1 large radish (sliced)
• 2 bunches string beans (sliced into smaller sticks)
• 5 pieces okra
• 1 pack Sinigang sa Gabi Mix
• salt or fish sauce to taste
• 5 pieces long green chilies
• 2 bunches kangkong

Directions:

1. Boil a lot of water in a pot. Add the pork belly slices and parboil them for a few minutes. Once the white scum or the impurities float, remove them and discard.
2. In another pan, add the parboiled pork (no oil) and sear them until the natural oil from the fat is rendered.
3. Add the onions and 2 tomatoes. Saute them for a few minutes together with the pork. Add some rice water (or plain water) as needed to cover the pork. Add the gabi and submerge them in the broth to cook. Cover the pot and let it simmer for a few minutes using medium heat until the pork is tender.
4. When the gabi is soft, mash some of them and then mix in the broth to thicken it a little and make it extra flavorful.
5. Add the sliced radish to the broth and let them simmer until cooked. Then, add the string beans and okra. Stir a little and let the veggies submerge in the broth. Cook for a few more minutes. Season with some salt or fish sauce based on your liking.
6. Then, add the long green chilies and the kangkong leaves. Submerge the leaves in the broth to cook and soften. Add the rest of the tomatoes for color and fresh flavor.
7. Let this cook for a few more minutes. Once the ingredients come together, the dish is ready! Turn the heat off.
8. Transfer the pork sinigang to a serving bowl. Enjoy this as a soup or have this with some hot steaming rice. Yum!

SINIGANG NA BABOY

Pork sinigang is one of the first stews which comes to my mind when it comes to soupy dishes. It is also the top Filipino soups due to its heart-warming flavors brought about by its sour but savoury. We usually have these steamy soups during the rainy days, but have you tried having them during one of the hottest days?

My nephew and his friends were playing basketball at the court and after their game, they were really thirsty. As your stage tita, I made sure to prepare some coolers for them to chill their sweats out. Even with iced water and iced beverages, my nephew is telling me that he still feels thirsty and so hot, maybe brought about by the weather. Instead of asking him to chug up all the water in the jug, I tried the opposite and unusual way of quenching the thirst– by giving him and his friends some hot soup.

Surprisingly, a hot sinigang soup make them feel refreshed! With the soup, they sweat more which evaporated, resulting to a cooling effect. My nephew and his friends just had a few sips of the hot broth, and drooled a lot during their game. Once the game was done, I made sure to prepare them some bowl of hot rice to partner with the pork sinigang I made for them.

If you want to experience a unique way of feeling refreshed during a super hot day, try some pork sinigang! Simply read and follow the quick steps below to make this at home. Happy cooking!

HOW TO MAKE SINIGANG NA BABOY

Preparing the pork sinigang is similar to other pork stews you have made in the past. Once you’ve gathered your ingredients, all we need to do is to add them to the pot in a nice manner to make them all come together into one steamy dish.

The most important question for a sinigang dish is, “What type of souring agent will I use?” For this recipe, we will use the natural flavors of the tomatoes which we will further enhance with the help of the sinigang sa gabi seasoning mix.

Let’s start with preparing the pork. While you can use any cuts of pork you like, the most common cut used in pork sinigang is the pork belly for the equal parts of the lean and fatty meat. The first step would be parboiling the pork. Parboiling means boiling the meat for just a few minutes not to cook, but to release and discard the scum or the impurities. You wouldn’t want your broth with some randomly floating white foam!

Once your meat is ready, sear them just for a few minutes until some of the natural oils have been rendered. Start off with sauteing the aromatics and some tomatoes with the pork. Then, make a broth using rice washing or plain water.

Side note: Some people raise their eyebrows once they saw the rice washing in the ingredients, thinking it was dirty. Rice grains are processed and cleaned, and only starch powder residues are left with the grains. Rice washing is just a collection of the excess starch from the grains.

If you want a slightly thick broth, use rice washing. If not, you may use plain water. Another important ingredient to make the broth extra thick is the gabi. Add the gabi early in the broth for it to cook and soften. Once soft, mash some of the gabi into a paste, and then stir them into the broth.

The rest of the steps include adding the rest of the veggies to form a nice flavorful broth overloaded with nutrients. The more tomatoes, the more sour the broth. A little help from the sinigang mix will make the broth extra sour and richer.

Unlike other people, I often enjoy my pork sinigang during a sunny hot day. I love this with a big bowl of hot steaming rice, with some spicy patis-mansi on the side. Yum!

Paano Magluto ng Sinigang na Baboy

Mga Sangkap:

• 1 kilo liempo (hiniwa ng serving pieces)
• 1 malaking sibuyas (hiniwa)
• 4 malalaking kamatis (hiniwa ng cubes)
• Hugas bigas (o tubig)
• 2 pirasong taro (hiniwa ng cubes)
• 1 malaking labanos (hiniwa)
• 2 bugkos ng sitaw (hiniwa ng mas maikli)
• 5 pirasong okra
• 1 pack Sinigang sa Gabi Mix
• asin o patis
• 5 siling haba
• 2 bugkos ng kangkong

Paano Lutuin:

1. Magpakulo ng maraming tubig sa isang kawali. Ilagay rito ang hiniwang pork belly at pakuluan ng ilang minuto hanggang lumabas ang white foam galing dito. Alisin ang white foam, ilipat ang baboy sa lalagyan at itapon ang pinagpakuluan.
2. Sa isa pang kawali, ilagay ang mga baboy (walang mantika) at lutuin ang mga ito ng konti hanggang magmantika.
3. Sunod na ilagay ang sibuyas at 2 kamatis. Igisa ang mga ito ng ilang minuto kasama ang baboy. Ibuhos ang hugas bigas (o tubig). Ilagay na rin ang gabi at ilubog ito sa sabaw para maluto. Takpan ang kawali ng ilang minuto at hayaan itong maluto gamit ang katamtamang apoy hanggang lumambot ang karne.
4. Kapag malambot na ang gabi, kumuha ng konti nito at durugin. Ibalik ang durog na gabi sa sabaw para lumapot ito ng konti.
5. Ilagay ang labanos at pakuluan hanggang maluto. Sunod na ilagay ang sitaw at okra at ihalo sa sabaw para maluto. Lutuin pa ito ng ilang minuto saka timplahan ng asin o patis.
6. Huling ilagay ang mga siling haba (wag hiwain) at ang kangkong. Ilubog ang mga ito sa sabaw para maluto at lumasa. Ilagay ang mga natitirang kamatis.
7. Lutuin pa ito ng konting minuto bago patayin ang apoy.
8. Ilipat ang pork sinigang sa malaking serving bowl. Kainin ito bilang sabaw o samahan ng mainit na kanin. Yum!