sinagang na baboy with gabi

7/27/2019 Sinagang Na Baboy with Gabi

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Sinagang Na Baboy with Gabi Total Time: 60

minutes

Sinigang Na Baboy with Gabi

Sinigang Na Baboy with Gabi (Taro) is the most common recipe found in Fil-Am homes in

Southern California because of the its simplicity and versatility. There is no use of oil or other

fancy ingredients. To start, you can use any kind of pork; whether pork butt, pork chop, or pork

belly. I happened to use Pork Tenderloin due to its low fat content. One can also substitute any

kind of green vegetables instead of Kamote (Yam) tops. I find the Kamote to be more traditional

but anybody can certainly substitute spinach, kang kong, bochoy, string beans, or other green

vegetables available in your area. But the secret to having tasty Sinigang is not just the Tamarind

Soup Base mix but the use of pork bones. Without the pork bones, your soup will taste bland and

unsavory. One can use different kind of pork bones: from neck bone, thigh bone, back bone to

pork knuckles. Some of these bones are attached with a little bit of pork meat. Others come

completely bare. Make sure to ask your butcher to cut the bones into little pieces. The flavor of

the bones mixed into the soup makes all the difference in the world. Finally, another secret to

having flavorful Sinigang is the used of Patis (Fish Sauce) instead of table salt. For some reason,

the flavor in the Patis enhances the flavor of the sinigang a little more, creating a perfect mixture

of sourness and saltiness in the soup. Enjoy!

http://www.pinoytayorecipes.com/uploads/3/0/8/1/3081480/7889341_orig.jpg











Tamarind Soup Base Mix



Brown Onions



Roma Tomatoes



Kamote (Yam) Tops



Small Gabi (Taro)



Pork Tenderloin



Pork Loin Back Bone



Patis (Fish Sauce)



Prep Time: 20 minutes Cooking Time: 40 minutes

Preparation DirectionsStep 1

Sliced Brown Onion

Remove the skin of the Brown Onion. Then cut both end

little pieces and set aside.

Step 2

Sliced Roma Tomatoes

Wash and dice the Roma tomatoes into thick slices. Set a

Step 3

Peeled Gabi (Taro)

Peel the skin of the small sized Gabi (Taro). Wash and se

Step 4












Kamote (Yam) Tops

Remove the tops and young leaves of the Kamote from t

Step 5

Sliced String Beans

Using a very sharp knife, cut the Pork Tenderloin into 1 i

Step 6

Washed Pork Loin Back Bone

Wash the Pork Loin Back Bone. Set aside.

Cooking DirectionsStep 1












Pour 6 cups of water into a stock pot. Turn the heat to h

boil for 5 minutes.

Step 2

Drop the Pork Loin Back Bone into the stock pot.

Step 3

Let the stock pot boil for another 5 minutes. Add the slic

Step 4












Add the sliced Roma Tomatoes into the pot. Stir and put

Step 5

Add the Tamarind Sinigang mix into the pot. Stir and co

minutes in medium heat.

Step 6

Add the sliced Pork Tenderloin into the pot. Cover and le

minutes to cook the meat.

Step 7












Drop the small sized Gabi (Taro) into the boiling pot mixt

for another 15 minutes or until the meat is cooked.

Step 8

At the end, drop the Kamote (Yam) tops. Stir and cover

Patis (Fish Sauce). Then serve.

Step 9










sinagang na baboy with gabi

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