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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 6 |
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With all my sinigang soups, most derived from the basic then modified with other ingredients to play around with the tastes. Others i learnt from vast provinces when i visited the Philippines Ingredients:
250 g fresh tomatoes |
100 g white onions |
100 g daikon radishes |
20 g guava powder or 100 g fresh guava juice |
1 g fresh lime leaves |
1 kg pork |
10 g green chilies |
100 g yams or 100 g taro root |
150 g bok choy, leaves or 150 g chinese spinach |
1 kg water, with pork broth cubes or 1 kg pork broth |
1 pinch salt |
1 pinch pepper |
Directions:
1. 1. Wash pork under gentle water.
2. 2. Cut tomatoes and onions into quarters
3. then place in casserole with the pork
4. and water or broth.
5. 3. Boil until tomatoes have desintegrated
6. and pork tenderized.
7. 4. Add all root ingredients and let to boil
8. til soft, then the rest of the
9. ingredients until leaves are glittering green.
10. then vwala - enjoy.
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