It's another brand new week again, and I wish we all start with a great, enthusiastic, and productive day!!
I am grateful today because I was able to make my family happy with the food I cooked for us. I always make sure to serve them food that can boost their energy and can make their hearts smile. 🥰
We have gloomy weather here now and some scattered rain showers, so I was thinking of cooking a soupy dish for our lunch and dinner.
I cooked "Pork Sinigang in Fresh Tomatoes". I always use fresh tomatoes when cooking this dish because my daughter doesn't like the taste of sinigang mix powder. We also ensure that our ingredients are free from seafood content. But today, we decided to add a small amount of sinigang mix with "Gabi" flavor, which contains no seafood.
Pork Sinigang is a popular Filipino sour soup known for its flavorful sampalok or tamarind-based broth and tender pork, added with a variety of vegetables like eggplant, okra, string beans, radish, and more. It mostly has some leafy vegetables too, like any spinach. Most people use kangkong in sinigang, and I do too sometimes. But for today, I used bok choy instead of kangkong because we couldn't find any fresh kangkong today.
So, here's how I did it.
Wash the pork ribs thoroughly. Strain and let it dry, and set aside.
Wash and peel the gabi, then rewash it thoroughly. Cut it into small pieces.
Peel and wash the onion, then cut it into small pieces.
Wash and peel the ginger, then cut it to your desired size.
Wash the string beans and then cut them.
Wash the okra and then cut the head part.
Wash the green chili.
Wash the tomatoes and then cut them into small pieces.
Wash the bok choy thoroughly and then cut it.
Set them all aside with the rest of the ingredients.
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Heat a small amount of canola oil in a pan and then sear pork ribs until they turn a brownish color.
Push the pork aside and then sauté onions and ginger with the oil from the pork. As the aroma came out, sauté them together with the pork.
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Then add water, cover the pan, and let it boil for a few minutes.
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When it starts to boil and some foamy impurity comes out, skim it gradually to make the soup clearer.
Then add a pinch of salt to taste and a small amount of MSG. Next, add the gabi and mix it with the pork. Then, cover the pan again and continue cooking until the gabi is soft.
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When the gabi softened already, take some of them out and mash them. After mashing the gabi, put them back. It gives out a starchy and flavorful soup later.
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Continue to cook for a few minutes, then add the pork cube. Shortly after, add the sinigang mix. I only added 1 1/2 tbsp because we still have some fresh tomatoes to add later.
So again, continue cooking for another few more minutes and then add the tomatoes. Continue cooking until the tomatoes and pork are tender.
Next, add the green chili, cover the pan again, and continue cooking. Next, check the pork for softness and tenderness, and then add the okra and string beans. Then, finally, add the bok choy.
And there it is!! All done. It really smells so good and honestly tastes so yummy!!
I transfered the dish into a serving bowl and happily served it to my family...well, including me… hehehe
It was overwhelming to hear my daughter and hubby praise the pork sinigang I cooked, with their happy faces describing how tasty it was. It was a heartfelt family meal once again.
That would be all for now, and see you around.
Thank you so much for visiting my post, and God bless… 😊🙏💖
