PORK SINIGANG WITH GABI
Cook in a tamarind-based sour soup.
To make this meal thicker and tastier, my Lola Demet uses gabi (Taro). This meal brightens up my day. This is one of my favorite things to eat, especially when served hot.
Ingredients: (Good for 4 Persons)
1/2 kg pork (belly and ribs preferred) cut into cubes
2 onions, medium (cut into 4 pcs)
1 tomato, medium (cut into 4 pcs)
2 taro (Gabi) cubes, cut into small cubes
5 pcs. String beans (Sitaw) cut into 100mm
1 radish (labanos) of medium size, cut into rounds
1 eggplant, medium size (cut in rounds)
10 lady fingers (okra) cut in half diagonally if too long
2 kangkong (water spinach) bans with leaves cut into a 100mm stem
2 pcs. Green Chili, (Silinghaba)
Tamarind (either unripe tamarind or a powdered tamarind mix made for Sinigang) depends on how sour you want it.
2 tsp. pepper corn
2 tbsp. Fish sauce
Season with salt to taste
Procedure
1. Bring a pot of water to a boil, then add the 1/2 kg. pork and a pinch of salt, cover, and cook for 20 minutes.
2. Add the onions and tomato, then the taro after 10 minutes.
3. Add the string beans, eggplant, and Lady Finger after another 10 minutes, as well as the fish sauce and salt.
4. Add the radish, kangkong, and green chili after 5 minutes.
5. After 2 minutes, add the tamarind and taste to see if it's to your liking.
Enjoy! (Note: don't forget to cook the rice; it's the perfect partner for this dish.)
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