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Ingredients
- 1 kg pork ham or pigue
- 550 g taro or gabi (about 2 large)
- 325 g tomatoes (about 5 medium)
- 180 g onion (about 5 medium)
- 175 g sitaw or snake beans (about 10 pieces)
- 340 g radish (about 2 medium)
- 230 g eggplant (about 4 small)
- 150 g okra (about 10 small)
- 1 bunch kangkong or water spinach
- 25 g long green chilies (about 3 pieces)
- 44 g Knorr Sinigang sa Gabi Mix (1 pack)
- 3 Tbsp fish sauce, or to taste
- 2 tsp black pepper, or to taste
- 1.8 L water
- 1 Tbsp cooking oil
How to Make It
Preparing the Ingredients
- Cut the pork into even serving pieces.
- Peel the gabi and cut it into evenly sized pieces. Keep it submerged in water until ready to use.
- Trim the sitaw and cut it into 2 to 3 inch pieces.
- Quarter the onions and chop the tomatoes. Set half of each aside for later.
- Peel and slice the radish, then soak it in water until ready to use.
- Trim the okra and leave it whole or slice it, depending on your preference.
- Separate the kangkong leaves from the stems and set the leaves aside.
- Slice the eggplant only when you are ready to add it to the pot to prevent browning.
Cooking the Pork Sinigang
- Heat the cooking oil in a large pot over medium heat. Add the pork and sear until lightly browned.
- Add half of the onions and tomatoes, then cook until they begin to soften.
- Add the sinigang mix or your preferred natural souring agent, such as tamarind, batuan, or kamias. Add the fish sauce, then pour in the water.
- Add half of the gabi and bring the broth to a gentle boil. Lower the heat and simmer for 20 to 25 minutes, or until the pork is tender and the gabi begins to break down.
- Mash a few softened pieces of gabi and stir them back into the broth to thicken it.
- Add the remaining gabi and simmer for 8 to 10 minutes, or until tender but still holding its shape.
- Add the radish and cook for about 5 minutes.
- Add the eggplant and sitaw, then simmer for 3 to 4 minutes.
- Add the siling pansigang and okra, then cook for another 3 to 4 minutes or until the vegetables are tender.
- Turn off the heat and add the remaining onions, tomatoes, and kangkong leaves. Stir gently and let the residual heat cook them.
- Taste and adjust with more fish sauce, salt, black pepper, or sinigang mix as needed.
- Serve hot with rice and enjoy!
Kubo Tips
- Sear the pork before adding water to build a deeper, richer broth.
- Add the onions and tomatoes in two stages for both depth and freshness.
- Cook half of the gabi until very soft, then mash it into the broth for natural thickness. Add the remaining gabi later so some pieces stay intact.
- Slice the eggplant only when you are ready to cook it so it does not brown.
- Add the kangkong leaves after turning off the heat so they stay tender and vibrant.
- You can also add the kangkong stems to the soup. I saved mine for another dish since the recipe already includes sitaw.