- 1/2 k pork sinigang cut
- 1/2 k beef neck, sliced into chunks
- 2 onions, sliced
- 2 tomatoes, sliced
- 1 packet sampaloc sinigang mix
- patis and ground pepper to taste
Assorted Fresh Veggies:
- kangkong leaves (Swamp cabbage)
- sitaw (string beans)
- gabi (native taro)
- labanos (white radish)
- 2 siling haba (finger green chilies)
Boil the meat separately, each with onions and tomatoes. Reason being is pork cooks faster than beef. When you combine the broth later, the taste is such comfort, because the subtle flavor of the pork balances the overwhelming flavor and smell of beef.
When tender to perfection, combine the meats in a pot, add enough broth from both as prescribed by the packet. Now, if you like "sabaw" like my first born does, simply add another flavor packet and more broth!
When it comes to a simmering boil, add the labanos and gabi first. Cover pot for 5-8 minutes. Slit the siling haba, if you want subtle heat into the dish.
Finally add the sitaw and kangkong. Cover the pot and turn off the heat. Let the steam and heat cook the veggies. That way, when you serve it, it retains its appetizingly bright green color and its wonderful crunch.
Hot, steaming sinigang is a joy in itself. Double the enjoyment with fried tilapia or inihaw na isda (fish grilled over hot coals).
Make sure you serve extra rice, ok?