Monday, November 15, 2004

Sinigang na Baboy

With some left over pork from my inihaw na baboy, I decided to cook sinigang na baboy. It’s been a while since my family had this and quite frankly, if we ever had sinigang na baboy, it would have been with the fat and the rind off.


1 tbsp of olive oil
about 1 lb of pork shoulder, sliced into bite sizes
1 coarsely chopped onion
1 coarsely chopped tomato
1 tbsp of finely chopped garlic
1 lb or more of baby bok choy
about 6 pcs of ocra
about 2 pcs of green chilies
sinigang broth and salt to taste

Heat oil in a deep sauce pan. Saute garlic, onion and tomato. Add pork and sauté for about 5 minutes. Add about 5 to 6 cups of water. Let boil. Simmer for about 20 minutes on medium heat or until pork is tender. Once pork is tender, add ocra and bok choy. Cook for another 2 minutes. Season with sinigang broth and salt. Add chilies. Serve hot.

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