Servings: 2
Calories: 850kcal
Ingredients
- 500 g pork cut for sinigang (ideally large, well-marbled cubes, with or without bone)
- water to cover and cook
- 1 tomato medium, quartered
- 1 white onion small, quartered
- 250 g taro cut into chunks
- 4 tablespoons sinigang mix with gabi
- 1 long green chili siling pangsigang
- 2 tablespoons fish sauce patis
- 1 small handful long beans sitaw, cut into 5 cm lengths
- 100 g white radish labanos, sliced
- 1 small handful okra okra
- 2 handfuls water spinach leaves washed and trimmed
- salt
Procédé
Preparation
- Place the pork, tomato, and onion in a pot, add enough water to fully submerge the meat, bring to a boil, then simmer 1 h to 1 h 30, skimming the surface and adding water as needed.500 g pork, 1 tomato, 1 white onion, water
- After 30 minutes of cooking, add the taro, then when the meat is very tender, stir in the sinigang mix and the green chili; boil for 5 minutes.250 g taro, 4 tablespoons sinigang mix with gabi, 1 long green chili
- Add the long beans, radish, and okra, and boil for another 5 minutes.1 small handful long beans, 100 g white radish, 1 small handful okra
- Season with fish sauce, add the water spinach leaves, and cook 2–3 minutes more; adjust the salt to taste.2 tablespoons fish sauce, 2 handfuls water spinach leaves, salt
Notes
Serve piping hot with steamed rice for a complete meal.
Nutrition
Calories: 850kcal | Féculents: 45g | Protein: 46g | Fat: 53g | Saturated Fat: 20g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 24g | Cholesterol: 180mg | Sodium: 259mg | Potassium: 1862mg | Fiber: 8g | Sugar: 5g | Vitamin A: 700IU | Vitamin C: 28mg | Calcium: 126mg | Iron: 3mg
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