SINIGANG NA BABOY

 This is one of the Filipino native dish that everyone really craves to serve and eat over and over because of its soup' s sour taste made from pure tamarind extract and pork that gives pure porky flavor with long green pepper that adds an unforgettable blend of slight spice leaving every filipinos satisfied with great smiles.
It is not hard to prepare. With all the ingredients needed, you just have to drop every ingredients step by step and let cook.




And to share it with you, please refer to the list below :

Ingredients:

1 kilo pork kasim or pork santan ( or pork ribs )

1 liter of water

3 tomatoes, chopped quarterly

1 tablespoon salt

1 onion, chopped quartely

1 tablespoon bagoong (salted shrimp paste)

300 grams of raw green tamarind, extracted or if there is no raw tamarind, you can use 45 grams ( good for 1 liter) tamarind powder which can be bought from the supermarkets and groceries

3 to 4 pieces of small gabi ( taro )

3 pcs. Of eggplant, chopped into halves each then sliced vertically

4 long green pepper ( quantity depends on your desire)(optional)

1 long raddish, sliced diagonally by 1 inch each

4 pieces of string beans, chopped by 2 inches each (optional)

Talbos ng kangkong or Water spinach shoots

Seasoning to taste


Preparation:

• Put pork, salt, onion, tomatoes and 1 liter of water in a pot or casserole and bring to boil.
• Add in the bagoong or salted shrimp paste and let it simmer until the meat is half tender
• Add the tamarind extract and simmer for 1 minute.
• Add gabi ( taro ) and long green peppers to simmer for another minute
• Add the string beans and let it cooked.
• Add the eggplant and raddish and let it cooked
• Check if the pork has reached its desired tenderness as well as the vegetables.
• Finally add the kangkong leaves or the water spinach shoots.
• Season with vetsin to taste
• Best served when hot

Note : you can use pressure cooker if you have to minimize the time for making the pork reach its desired tenderness at a shortest time and to save gas and time. Just know all the precautions of using it carefully because improper use of it may cause fire or burning skin up to 3rd degree. This is just optional if you know how to use it. But cooking the natural way is still the best and the safest.