Bulanglang Kapampangan (Prawns and Pork in Sour Broth)
Recipe type: Pork Recipe/Seafood Recipe
Cuisine: Filipino
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 1 kilo pork ribs, cut into serving pieces (about 1 inch length)
  • ½ kilo small gabi or taro roots, peeled
  • 4 pcs medium size onions, peeled and quartered
  • 2 pcs medium size tomatoes, peeled, deseeded and quartered
  • 1 kilo ripe native guavas, cut in halves and deseeded.
  • 3 pcs ripe guavas cut into wedges for garnishing (just get 3 pcs from the one kilo guavas)
  • 3 liters of water
  • salt to taste
  • ½ kilo prawns or ulang (large fresh water prawns)
  • 400 grams bangus belly cut into 2 inch wedges
  • 8 pcs okra, trimmed and washed
  • 2 bundles kangkong, wash and take only the leaves and soft part of stalk
  • 8 pieces green chili or siling haba
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How to cook Bulanglang Kapampangan:
  1. Place pork, gabi, onions, tomatoes and guavas in a pot.
  2. Add 3 liters of water and boil until the pork is tender. Season with salt.
  3. Strain the meat and gabi then place in a serving saucepan and keep warm.
  4. Add the ulang or prawns and bangus belly in the hot broth.
  5. Cook for 5 minutes or until done.
  6. Strain and set aside together with the pork ribs in the saucepan.
  7. To the same broth add okra, kangkong and green chilies then cook for one minute.
  8. When ready to serve, place the pot over low fire to heat up the seafood and vegetables.
  9. Pour the hot soup into individual bowls.
  10. Serve with dipping sauces such as patis or bagoong and green chilies in small sauce dishes.
Recipe by Panlasang Pinoy Meat Recipes at http://www.panlasangpinoymeatrecipes.com/bulanglang-kapampangan.htm