Sinigang na Baboy sa Bayabas Recipe

Looking for warming dish to have on those cold raining nights? Well, your search is over with this sinigang na baboy sa bayabas recipe. Who would not love the meaty, sour and delicious taste of sinigang? So, try cooking this very easy and quick recipe that is great for those running out of time moments in your kitchen. This sinigang takes you out from being stuck to your usual taste, though they are both sour, but the difference lies on what ingredient is used. Here we used guava plus other spices and seasoning such as eggplants, kangkong, tomatoes, ginger, fish sauce, okra, string beans, taro root, siling labuyo, red onions, salt and pepper. No worries because this dish is almost cooked in the same way of sinigang, so this recipe will be easy to you. Perfect for those raining nights to warm your body through your stomach. Now you don’t just have a hot comforting soup which can also be served with newly cooked rice as viand, but also a healthy dish as it contains lots of green vegetables. Indulge yourself to this tempting taste, perfect to serve during lunches and dinners, also a great choice to serve during gatherings with family and friends. Try this recipe now and enjoy its rich in flavor taste. Or, add this to your file of recipes next to prepare on your meals. Happy cooking!

Ingredients:

  • 1 kilo pork ribs, chopped to serving pieces
  • 2 pcs small eggplants, slice diagonally
  • 1 bunch kangkong, remove from the stem
  • 2 pcs tomatoes, quartered
  • 1 inch ginger, slice into strips
  • 1 Tbsp. patis or fish sauce
  • 5 pcs okra, sliced
  • 2 cups sitaw or string beans, sliced 1 1/2 inch
  • 3 pcs small gabi or taro root, peeled and quartered
  • 2 to 3 pcs siling labuyo or bird’s eye chili peppers
  • 2 pcs small red onions, sliced
  • 1/2 kilo guavas, quartered
  • salt and pepper

Cooking Instructions:

  1. In a medium size stainless steel pot, boil some water slightly more than enough to cover the meat.
  2. While the water is boiling, put the pork ribs one by one until every piece of meat is in the pot.
  3. Then add the tomatoes and guavas and cook for about 30 to 40 minutes or until the meat is tender.
  4. Add the onions, gabi, siling labuyo, ginger, salt and pepper then cook for another 8 minutes.
  5. Then add the sitaw, okra and eggplants and simmer for another 6 minutes. Add in the kangkong and simmer for 1 minutes more. Serve hot.

Source: http://www.panlasangpinoymeatrecipes.com/
Image: angsarap.net

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