My sister and I were debating as to what vegetables and souring agents to use in cooking pork sinigang. There are many local veggies to use such as eggplants, radish, beans, etc. and souring ingredients such as tamarind, kamias, guava, vinegar and calamansi. After 15 minutes of deliberation she had chosen kangkong and gabi plus the sinigang mix. If I have my way, I like to use radish, cabbage and okra in my sinigang.
1 medium size gabi(taro roots) cut in 2 in. cubes
1 medium onion sliced thinly
1 small tomato, diced
4 cups of kangkong or spinach or pechay (bok choy)
2 pcs. chillis(long green chilli)
½ packet of Knorr Sinigang Mix
Salt to taste
6-7 cups of water (add more if necessary)
In a large pot bring to a boil 6 cups water. Add pork, cover, and let it boil. Remove scum from the broth. Add onions, tomatoes, salt to taste, the sinigang mix and let cook for 15 minutes or until pork is tender.
Add gabi, cover, and let it simmer for another 10 minutes. Lastly, add Kangkong, long green chilli. Cook for 1 or 2 minutes. Serve with hot rice.
Note: If kangkong is not available, you can use spinach or bok choy