I have always been a pork lover since I was a child. I preferered having it from breakfast to dinner alternating with chicken, no vegetables. Until I had a chance to have lunch with Orly’s children.Orly was a teacher just like my mother who retired sooner than everyone else. His wife is an office worker and would sometimes leave the kids with her relatives but one day decided to leave them with us. So the lunch as I remember it vividly was Nilagang Baka with lots of potatoes, string beans, red bell pepper and string beans. i was envious of them eating their vegetables that I announced I want it too. Amidst laughter and taunting I was immediately drawn deep inside a labyrinth of delicious beckoning vegetables. I fell deeply and wanted more.
So after so much laughter at how sappy I’ve become I decided to make Sinigang!
1/4 kilo pork cuts
5 pieces long green chili
1 small yellow sweet potato, quartered
2 cabbage leaves, sliced
5 string beans, cut into 2 inch pieces
1 red onion, quartered
2 tomatoes, quartered
1 cup chopped kamias (souring ingredient also known as Averrhoa bilimbi)
5 cloves garlic, crushed then peeled
salt and pepper
1 Make sure that the pork cuts (with bones and fat) are well cleaned. Place the pork in a deep pot with enough water to cover. Add onion, garlic, chili, kamias and tomatoes. Season with salt and pepper. Cook in a low fire until fork tender. More or less two hours. The reason I added the green chili is to obtain a bit of a kick when sipping the broth.
2 Once the pork is fork tender add the sweet potato. After 8 minutes add the string beans keeping the fire low. Adjust the taste with more salt if desired.
3 Add the cabbage last, cook till wilted. Turn off heat. Eat up while still hot.
I was very happy with result. It was sour spicy and over all delicious. So as not to confuse anyone here’s a picture of long green chili that I usually use in most of my dishes.
