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Sinigang na Buto-buto ng Baboy (Pork Bones in Tamarind Broth)


SINIGANG NA BUTO-BUTO NG BABOY (Pork Bones in Tamarind Broth) was a great help while my son, Colby, was sick with fever caused by tonsillitis. Royce took in-charge in taking care of Colby during my office hours and my turn during afternoons and evenings that is why I wasn’t able to update my blog. Good thing Colby is well since yesterday and I am back to cook, eat, shoot and write.

I have shared my first version of SINIGANG NA BABOY wherein lean pork is the main ingredient. But this time, pork bones or pork ribs is the star, which for me is the best pork part for a sinigang dish. The slowly simmered pork bones truly blends to the sour soup of Tamarind broth which makes a perfect dish to serve.

SINIGANG NA BUTO-BUTO NG BABOY

1 kilo pork ribs/pork bones
1 liter water
2 large red tomatoes
2 large onions, peeled and quartered
1 pouch Knorr Sinigang Mix (Sour Broth Mix)
pinoy vegetables like okra, string beans, eggplant, radish or kangkong
patis (fish sauce)

Wash pork ribs with running water. Drain. Place in a large pot. Pour in water. Add red tomatoes and onions. Bring to a full simmer. Use a large spoon to skim any foam or scum off the top of the soup. Cook until meat is tender.

Reduce heat to low. Season with Knorr Sinigang Mix and patis. Add vegetables. Cook for another few minutes.

And serve with steaming hot rice.

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