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.
Ingredients:
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.
Filipino recipes and other recipes from all over the world are what you will find in my kitchen. Cooking is my passion..what's yours?
Monday, November 15, 2004
Sinigang na Baboy
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