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.
2Boil 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.
3Boil 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.
4In another pan, add the parboiled pork (no oil) and sear them until the natural oil from the fat is rendered.
5In another pan, add the parboiled pork (no oil) and sear them until the natural oil from the fat is rendered.
6In another pan, add the parboiled pork (no oil) and sear them until the natural oil from the fat is rendered.
7Add 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.
8Add 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.
9Add 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.
10Add 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.
11Add 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.
12Add 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.
13When the gabi is soft, mash some of them and then mix in the broth to thicken it a little and make it extra flavorful.
14When the gabi is soft, mash some of them and then mix in the broth to thicken it a little and make it extra flavorful.
15When the gabi is soft, mash some of them and then mix in the broth to thicken it a little and make it extra flavorful.
16Add 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.
17Add 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.
18Add 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.
19Season with some salt or fish sauce based on your liking.
20Season with some salt or fish sauce based on your liking.
21Season with some salt or fish sauce based on your liking.
22Then, 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.
23Then, 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.
24Then, 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.
25Let this cook for a few more minutes. Once the ingredients come together, the dish is ready! Turn the heat off.
26Let this cook for a few more minutes. Once the ingredients come together, the dish is ready! Turn the heat off.
27Let this cook for a few more minutes. Once the ingredients come together, the dish is ready! Turn the heat off.
28Transfer the pork sinigang to a serving bowl.
29Transfer the pork sinigang to a serving bowl.
30Transfer the pork sinigang to a serving bowl.
Ingredients
1 kilo pork belly (sliced into serving pieces)
1 kilo pork belly (sliced into serving pieces)
1 kilo pork belly (sliced into serving pieces)
1 large onion (sliced)
1 large onion (sliced)
1 large onion (sliced)
4 large tomatoes (cubed)
4 large tomatoes (cubed)
4 large tomatoes (cubed)
Rice water (or plain water)
Rice water (or plain water)
Rice water (or plain water)
2 pieces gabi or taro (cubed)
2 pieces gabi or taro (cubed)
2 pieces gabi or taro (cubed)
1 large radish (sliced)
1 large radish (sliced)
1 large radish (sliced)
2 bunches string beans (sliced into smaller sticks)
2 bunches string beans (sliced into smaller sticks)
2 bunches string beans (sliced into smaller sticks)
5 pieces okra
5 pieces okra
5 pieces okra
1 pack Sinigang sa Gabi Mix
1 pack Sinigang sa Gabi Mix
1 pack Sinigang sa Gabi Mix
salt or fish sauce to taste
salt or fish sauce to taste
salt or fish sauce to taste
5 pieces long green chilies
5 pieces long green chilies
5 pieces long green chilies
2 bunches kangkong
2 bunches kangkong
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.