PORK SINIGANG

Is a sour based pork soup cooked in, tamarind, green mango or vinegar. It is one of the popular Filipino soups that tastes sour and savoury. Pork or baboy is the main ingredient and it’s so versatile that different parts of the pork can be used in cooking. Buto-buto, pork neck, spare ribs, kasim, pigue or pork belly can be great alternatives as well.

Ingredients:
500 gm pork spare ribs, cut into chunks
8 pcs sitaw, sliced into 2” pieces
1 bundle kangkong stalks and leaves
1 pc red onion, quartered
1 pc talong, sliced
2 pcs ocra
1 pack Knorr Sinigang sa Sampalok Original 20 g
2 pcs siling pangsigang
2 pcs medium sized tomato, quartered

Cooking Procedure:
1. Begin by washing pork spareribs in cold running water. Then, submerge in a medium pot with a liter of water. Bring to a boil without covering the pot to allow the scum to float. Scums are impurities found in meat, so you have to be meticulous in removing it with a slotted spoon or spatula. Pork shoulder or Kasim may be used as a substitute to pork ribs. Not only does it cook fast but it also has more meat as well.
2. After the broth clears up, it’s time toss in your onions and tomatoes. Then, cover your pot to fully cook your meat. Use a fork to pierce the meat so you can tell if it’s already set and tender. Then, add the sitaw, kangkong stalks and talong into the pot and cook until these turn dark green. This should take just about a minute.
3. Add in your siling sigang, kangkong leaves and the Knorr Sinigang sa Sampaloc Mix. Stir and simmer. It should be done in about minute.

Serve hot and Enjoy!