Pork Sinigang

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Pork Sinigang

by: Mary Ann Bolanos

This recipe is a classic recipe of my family.
We don't use sinigang mix because we need
the nutrients from natural ingredients.

Cooking time is 30 minutes to 40 minutes max.

Ingredients:

1.Marbled Fat Cubed Pork: 1/4 K (healthy pork is organically raised)
2. Salt (pinch)
3. Pepper
4. Tomatoes (Camatis)
5. Gabi (optional)
6.Water Cabbage (Kangkong) (if you are in China, Chinese Petchay is okay).
Cut leaves and  soft stem. Soak in 1/8 tsp salty water. Set aside.
7. 5 to 7 pieces Calamansi (Philippines Lemon). Squeeze to get calamansi juice. Take out the seeds.
(Substitute: Green Sampaloc, Baby Sampaloc Leaves or Kamias)
8. 5 C of Mineral Water
9. Patis or fish sauce with squeezed 5 pieces of calamansi
10. Lemon Grass

Procedure:

1. Mix  1-5 ingredients.
2. Add 5 C of Mineral Water. Boil with lemon grass for 3 minutes. Take out lemon grass.
3. Bring to roller boil in medium fire. 25 minutes cooking for Marbled Fat Cubed Pork.
4. After 25 minutes check if the meat is cooked. Increase heat to roller boiling.
5. Add water cabbage or Chinese Petchay. Wait for 2 minutes. Shut off fire.
6. Add calamansi
7. Taste. Add a bit of salt and pepper if you like it a bit more tasty.
9. Serve with patis sauce with calamansi sauce aside.

Beverage: Cold Fresh Mango shake juice (summer time)
                  Cold Mineral Water

Dessert:   Fresh Caimito and Banana
After lunch beverage: Ice cold coffee during summer time served in crushed ice.
During Typhoon: Hot Coffee or hot chocolate.

* Don't forget to pray before and after meals. Enjoy the bonding.


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