Serves 1
Directions
- 1Boil 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.
- 2In another pan, add the parboiled pork (no oil) and sear them until the natural oil from the fat is rendered.
- 3Add 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.
- 4Add 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.
- 5When the gabi is soft, mash some of them and then mix in the broth to thicken it a little and make it extra flavorful.
- 6Add 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.
- 7Season with some salt or fish sauce based on your liking.
- 8Then, 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.
- 9Let this cook for a few more minutes. Once the ingredients come together, the dish is ready! Turn the heat off.
- 10Transfer the pork sinigang to a serving bowl.
Ingredients
- 1 kilo pork belly (sliced into serving pieces)
- 1 large onion (sliced)
- 4 large tomatoes (cubed)
- Rice water (or plain water)
- 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
Equipment
potpanserving bowl
Tips
- Mash some of the cooked gabi to thicken the broth and make it extra flavorful.
- Adjust seasoning with salt or fish sauce based on your liking.
- Enjoy as a soup or with hot steaming rice.
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