Go Back

Bulanglang Kapampangan (Prawns and Pork in Sour Broth)

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Pork Recipe/Seafood Recipe
Cuisine: Filipino
Servings: 8 servings
Author: Manny


  • 1 kilo pork ribs cut into serving pieces (about 1 inch length)
  • 1/2 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
  • 1/2 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


    How to cook Bulanglang Kapampangan:

    • Place pork, gabi, onions, tomatoes and guavas in a pot.
    • Add 3 liters of water and boil until the pork is tender. Season with salt.
    • Strain the meat and gabi then place in a serving saucepan and keep warm.
    • Add the ulang or prawns and bangus belly in the hot broth.
    • Cook for 5 minutes or until done.
    • Strain and set aside together with the pork ribs in the saucepan.
    • To the same broth add okra, kangkong and green chilies then cook for one minute.
    • When ready to serve, place the pot over low fire to heat up the seafood and vegetables.
    • Pour the hot soup into individual bowls.
    • Serve with dipping sauces such as patis or bagoong and green chilies in small sauce dishes.