Sinigang na Buntot ng Baboy with Gabi is a version of pork sinigang wherein pig tails are used. This is locally known in the Philippines as buntot ng baboy. It is a sour clear broth soup with vegetables and taro.
There are several ingredients that can be used to make the soup sour: young tamarind, bilimbi (kamias), guava, cotton fruit (santol), and Sinigang mix are a few examples. I like my soup extra sour because it makes me feel cooler for some reason and it makes the dish more delicious. I am using sinigang mix for this recipe because it gives me the perfect level of sourness that I want.
I also like sinigang better with taro (gabi) because it makes the soup thicker, so I added a few pieces in this recipe. Regular veggies such as onion, string beans, and eggplant were used. You might have guessed that I was not able to find kangkong near my place. It is the reason why I used spinach. We all know that spinach has tons of health benefits.
Most of you might have cooked sinigang and have your own way of preparing one. There is really no incorrect way of cooking this dish. However, let me emphasize that it will be best if the pigtails are cooked longer to make it extra tender. This makes it easier to eat and the process adds more pork flavor to the entire dish.
Try this Sinigang na Buntot ng Baboy with Gabi Recipe. Enjoy!
Sinigang na Buntot ng Baboy with Gabi
Ingredients
- 2 lbs. pig tails I will refer to this as pork in the instructions below
- 4 pieces Serrano pepper or siling pansigang
- 1 piece Chinese eggplant sliced
- 4 pieces taro peeled
- 2 piece tomato wedged
- 1 piece onion wedged
- 1 bunch spinach
- 10 pieces sitaw string beans, sliced in 2 inch pieces
- 1 pack Sinigang mix (40 gram pack)
- 8 cups water
- Fish sauce to taste Patis
Instructions
- Boil 3 cups water in a pot.
- Add the pork and cook for 10 minutes.
- Discard the water. Pour the remaining 5 cups of water and let boil with the pork. Add tomato and onion. Boil in medium heat for 40 minutes. Add more water if needed.
- Add the taro (gabi). Continue to cook for 20 minutes.
- Stir-in the sinigang mix and add the peppers, string beans, and eggplant. Cover and continue to cook for 12 minutes.
- Taste the soup and decide if you want to add more water. Pour some fish sauce (patis) and stir.
- Put the spinach on top. Turn the heat off and then cover the pot. Let it stay covered for 5 minutes.
- Stir the soup so that all the ingredients will be evenly distributed. Transfer to a serving bowl.
- Serve. Share and enjoy!
Leave a Reply