Pork Sinigang with Gabi
A comforting Filipino classic—sour, savory, and made creamy by gabi.
Pork Sinigang with Gabi
Eleonor’s Kitchen
1 hours 0 minutes
1 hours 0 minutes
Filipino
Pork
A comforting Filipino classic—sour, savory, and made creamy by gabi.
Ingredients
- 1 kg pork belly or pork ribs, cut into serving pieces
- 1 medium onion, quartered
- 2 medium tomatoes, quartered
- 1–2 packs sinigang mix or fresh sampalok (to taste)
- 2–3 gabi (taro), peeled and quartered
- 1 labanos (radish), sliced
- 2-3 pcs okra, trimmed
- 1-2 pcs eggplant, sliced
- 1 bunch kangkong (water spinach)
- 2–3 long green chilies (siling pangsigang)
- Fish sauce (patis), to taste
- Water (about 1.5–2 liters)
Directions
In a pot, combine pork, onion, and gabi. Add water and bring to a boil.
Skim scum, then simmer uncovered 45–60 minutes until pork is tender and gabi is very soft.
Gently mash some gabi against the side of the pot and stir lightly until the broth turns creamy.
Add Knorr Sinigang Mix, stir to dissolve, and season with patis to taste.
Add labanos, simmer 3–4 minutes
Add okra, eggplant, and tomatoes together, simmer 3 minutes
Add chilies and kangkong last; cook just until wilted
Adjust sourness or saltiness. Serve hot with rice.
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