How to Cook Sinigang na Baboy sa Bayabas
Sinigang na Baboy sa Bayabas is a Filipino sour soup featuring tender pork ribs in a broth infused with the delightful tang of guava, complemented by a colorful medley of vegetables.
Servings: 6 Servings
Calories: 494kcal
Ingredients
- 1 kilo pork ribs chopped to serving pieces
- 2 pcs small eggplants slice diagonally
- 1 bunch kangkong remove from the stem
- 2 pcs tomatoes quartered
- 1 inch ginger slice into strips
- 1 Tbsp. patis or fish sauce
- 5 pcs okra sliced
- 2 cups sitaw or string beans sliced 1 1/2 inch
- 3 pcs small gabi or taro root peeled and quartered
- 3 pcs siling labuyo or bird's eye chili peppers
- 2 pcs small red onions sliced
- 1/2 kilo guavas quartered
- salt and pepper
Instructions
How to cook Sinigang na Baboy sa Bayabas:
- In a medium size stainless steel pot, boil some water slightly more than enough to cover the meat.
- While the water is boiling, put the pork ribs one by one until every piece of meat is in the pot.
- Then add the tomatoes and guavas and cook for about 30 to 40 minutes or until the meat is tender.
- Add the onions, gabi, siling labuyo, ginger, salt and pepper then cook for another 8 minutes.
- Then add the sitaw, okra and eggplants and simmer for another 6 minutes. Add in the kangkong and simmer for 1 minutes more. Serve hot.
Notes
Cooking Tips of Sinigang na Baboy sa Bayabas:
- Perfecting the Broth Balance: Achieving the right balance of sweetness and sourness is crucial for an exceptional Sinigang na Baboy sa Bayabas. Experiment with the quantity of guavas and tomatoes to tailor the flavor to your liking. If you prefer a more pronounced sour taste, increase the number of guavas; for a slightly sweeter note, adjust the ratio in favor of tomatoes. Tasting as you go will help you find the perfect equilibrium, creating a broth that tantalizes your taste buds.
- Tenderizing Techniques: To ensure your pork reaches the pinnacle of tenderness, consider employing a few key techniques. Firstly, allow the pork to simmer over low to medium heat for an extended period. This slow cooking process breaks down collagen in the meat, resulting in a fork-tender texture. Additionally, marinating the pork before cooking can enhance its tenderness. A simple marinade of soy sauce, calamansi or lemon juice, and pepper can work wonders. If possible, using pork ribs instead of other cuts can contribute to a more succulent and flavorful Sinigang na Baboy sa Bayabas.
- Vegetable Timing: The vibrant colors and crisp textures of the vegetables are integral to the visual and sensory appeal of Sinigang. To maintain these qualities, add vegetables gradually, considering their cooking times. Start with longer-cooking vegetables like sitaw (string beans) and gabi (taro root) when the broth is well underway. After allowing them to simmer and soften, introduce quicker-cooking vegetables such as okra and eggplants. Finally, add delicate greens like kangkong (water spinach) towards the end, allowing them just enough time to wilt and infuse their flavors without becoming overcooked. This meticulous approach ensures a perfectly balanced and textured sinigang experience.