Pork Sinigang sa Sampaloc with Gabi

Pork Sinigang sa Sampaloc with Gabi is the first recipe I want to share. Nakahiligan kong magluto simula ng nawalan ako ng clients at syempre walang trabaho kaya ibinaling ko ang atensyon ko sa pagaalaga sa aking mag-ama. Since first week ng February naghanap ako ng mga recipes sa online na pwede ko gayahin at then nakahiligan ko na magluto kahit hindi perfect alam kong mapeperfect ko din ang mahalaga nagluluto ako ng may kasamang pagmamahal. :-) Un daw ang pinakaimportanteng recipe sa pagluluto.


Every Sunday, naglilista na ako ng ipapabaon ko sa asawa ko for the whole week. Ang recipe ko today is Pork sinigang sa sampaloc with Gabi from Panlasangpinoy.com. When we went to the market, walang available na liempo sa araw na un so, laman ng baboy at pinalagyan ko ng kaunting buto ang nabili ko.

May konting dinagdag lang ako sa recipe nya ung fish sauce, medyo maalat kasi taste ko or pwede din na hindi maxadong maalat ung fish sauce or patis na nabili ko, I added 6 tablespoon ng patis at 6 cups din ng water. Since hindi ako nakabili ng beef broth, water will do. The rest sinunod ko ung recipe nya at super yummy! I'm sure my husband has a happy tummy this afternoon sa office nya!

Sinigang na Liempo Sa Sampaloc with Gabi

Ingredients

• 2 lbs. pork belly, chopped
• 16 ounces unripe sampaloc (tamarind)
• 1 bunch kangkong (onchoy), cleaned and sliced
• 3 medium gabi(eddo), halved
• 2 medium ripe red tomatoes, quartered
• 1 medium yellow onion, quartered
• 12 pieces okra
• 3 to 4 pieces long green chili (siling pansigang)
• 4 cups water
• 2 cups beef broth
• 2 tablespoons cooking oil
• Fish sauce to taste

Cooking Procedure

1. Boil the water in a cooking pot.
2. Put-in the tamarind and continue to boil for 45 minutes.
3. Meanwhile, heat the oil on another deep cooking pot.
4. Once the oil is hot, sear the pork belly until the color turns light brown.
5. Stir-in the tomatoes and onion. Cook for 2 minutes.
6. Gently pour-in the boiling water, but do not include the tamarind. Add the beef broth and gabi afterwards.
7. Place the tamarind on a strainer and let the remaining juice out by pushing a spoon against it. Add the tamarind juice to the cooking pot where the meat is. Simmer for 60 minutes. Add more water if necessary.
8. Put-in the okra and long green chili. Cook for 3 minutes.
9. Add the kangkong (onchoy) and fish sauce. Stir. Cover and turn the heat off. Let it stay covered for 5 minutes.
10. Transfer to a serving bowl.
11. Serve with warm rice.
12. Share and enjoy!

Number of servings (yield): 6