Sinigang na Baboy (Buntot)

Sinigang na Baboy (Buntot)
Sinigang na Baboy, cooking meat sinigang is basically the same what ever kind of meat used. There are no specific kind of vegetables or quantities required as long as it is suitable for sinigang. For paasim the most used of course is tamarind as mentioned on my previous sinigang post. Well you wouldn’t even worry how to prepare it they can be bought in powder form in convenient sachet at your favorite Pilipino store.


Ingredients:

1 k. pork buntot
2 medium size onion, quartered
2 medium size tomato, quartered
4 gabi (taro root), cubed
1 bundle sitaw, cut into 2″ length
1 bundle sigarillas, split and cut into 2″ length
1 bundle kangkong leaves
1 bundle okra, cut crosswise
2 tbsp sampaloc sinigang mix
4 siling haba
salt


Cooking procedure:

Cut pork buntot into serving pieces, wash thoroughly. Put in a large pot, cover with enough water, bring to a boil, and simmer for 1 to 1 1/2 hours or until pork buntot are tender. Take out all scum that rises to the surface. Add gabi (taro root), and simmer for 8-10 minutes or until gabi are tender and start to disintegrate. Add onion, tomato and sinigang mix and simmer for 3-5 minutes. Season with salt. Add in sitaw, and okra, cook for 2-3 minutes. Then add kangkong leaves and sili haba. Cook for another 2-3 minutes or until vegetables are cooked. Serve hot.

See other Meat Sinigang recipes; 

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