The Daily Matters

I was thinking of broiling pork ribs tonight for dinner, but I changed my mind. I am making a sinigang instead. I don’t really have all the ingredients on hand but I think I can make it work. I miss having sabaw with rice and pork ribs so this is a good chance for me to make it again. It sued to be my favorite sud-an to make back home and I take pride in cooking it. In fact, it’s the only recipe I can really be proud of. LOL! I just find it hard to cook sometimes when you are very limited when it comes to the knowledge of cooking. I have to depend on the Internet to see what might be interesting to cook or else I’ll end up with the microwave a lot. I am sharing this recipe that I found online so here it goes.

Sinigang na Baboy by English Patis
(Sour Soup Pork)

500 gm boney pork
3-4 medium tomatoes - sliced
1 big onion - sliced
1 Tbsp sea salt
1-2 green chilis - pointed ends cut off [optional]
6-8 cups water
souring agent (tamarind puree, lemon and/or lime)
1 aubergine (eggplant) - sliced 1 inch thick and quartered
1 bunch long string beans (sitaw) [optional] - cut into 2 inch pieces
2 taro roots (gabi) - peeled and quartered
spinach leaves or kangkong - washed and plucked from stems

1. Combine tomatoes, onion, and sea salt in a big pot. Mix and mash them a little bit with your fingers. Add chilis (optional) and pork.
2. Pour just enough water to cover them and bring to boil. Cook for about 3 minutes. Mash the tomatoes with a sandok (cooking spoon).
3. Pour in the rest of the water, bring to boil and simmer until pork is tender (about 1 1/4 hours).
4. Add taro, aubergine and sitaw. Bring to boil and simmer until taro is almost cooked (about 5 minutes).
5. Add the souring agent and spinach (for tamarind puree I use about 1/2 cup of it plus a squeeze of lemon/lime). Cook for 1-2 minutes. Taste soup and adjust seasonings accordingly. Serve.

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