Sinigang na baboy is one of my favorite Filipino dishes. I love it when my mother cook it for our family whenever we have the budget to spare for a meat viand. I really like it paired with a freshly and steamy cooked white rice. I get to eat vegetables because of Sinigang na baboy. When I was young, young enough to not know the importance of green leafy vegetables, I had really hated eating them, but through this delicious dish now I can get some of the nutrients I missed in my childhood.
I crave for home sometimes and the way to somewhat satisfy it is through our stomach. One of my favorite Filipino dishes is Sinigang na Baboy or pork sour soup. I tried cooking it for the first time just recently and it turned out good or quite decent. I guess the sinigang na baboy I cooked the first time was edible.
Ingredients:
1 whole clove of small Garlic
1 piece medium size Gabi
1/2 bulb of Yellow Onion (White or Red Onions will do)
1 string of Pechay
1 string of Mustard Leaves
1 piece medium Jalapeño
1 medium size White Radish
1 piece Tomato
1 pack of 1.41 oz Sinigang Mix
2 lbs Pork Ribs
Seasoning: Salt
Ground Black Pepper
Fish Sauce
Procedures:
1. Sautee chopped onion, garlic, tomato and Jalapeño. Add salt, pepper, fish sauce to taste.
2. Add 7 to 8 cups of water and put the Sinigang Mix. Boil the mixture with the pork ribs for about 45 minutes.
3. Add the vegetables one at a time: Gabi, Mustard leaves, and Pechay. Add fish sauce and ground black pepper to taste. Best serve when warm.
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| Not the best picture, but the best taste so far 😋🤤 |
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