Tuesday, February 5, 2013
Sinigang na Bayabas (Pork in Guava Soup) For Dinner
Most Filipinos really love sinigang (sour soup) but there are other variation of this delicious soup dish. Like using different vegetables or other kind of meat. And on this one, instead of using tamarind (sweet and sour in taste), we are going to use the native guava which gives a fruity-tasting broth.
I have list down the ingredients and procedure, base from google and how we cooked it.
1 kilo Pork Belly, Cubed (or Pork Bones)
1 small packet sinigang (tamarind) mix
2 medium tomatoes, chopped
1 bunch of kangkong (water spinach)
10 pieces small taro
6 pcs small guava, quartered
fish sauce, salt
Optional: String Beans
Note: You can also use milkfish, Pork Bones, Beef are some of the choices you can use in cooking sinigang na bayabas.
Just place pork in a pot with water until the pork is barely covered
Then add the taro and chopped tomatoes, let it boil then simmer for 25 to 30 minutes
You can then add guavas and continue to simmer for another 15 minutes.
Add the sinigang mix cook for 5 minutes
While it is boiling add the kangkong leaves (water spinach) and cover, turn off the heat.
Season with salt and fish sauce to taste.
Best Served When Hot, with Rice and Fried Fish!