SINIGANG NA BABOY (Pork in Tamarind Soup)

This is my husband’s ultimate favorite, he can have this almost every week. Whenever I prepare this for him, he’s in heaven. Through the years I’ve perfected my own version of this delicious, comfort food. And according to hubby again, no matter where he goes or where he eats this dish, there’s no place like eating it at home – prepared by his Techie wife. A delicious sinigang dish starts with choosing the freshest pork ribs or any part of pork you wish to use, that you can find. I prefer to buy from Monterey, it’s a bit pricey but I know that Monterey products are always fresh.

Ingredients:
½ kilo Pork Spareribs (cut into serving pieces)
½ kilo Pork Belly (cut the same size as the spareribs)
4-5 cups rice washing water (or hugas bigas as we call it in Tagalog)
5-6 pcs Ripe Tomato (big ones), sliced
2 pcs. Medium size Onion, sliced
1 big Pack Know Sinigang Mix (Tamarind Soup Mix)
6 pcs. Okra, cut into halves
1 bunch of Kangkong leaves (Water Spinach)
1 small Radish, cut diagonally (optional)
2-3 pcs. Green chili pepper
2 pcs. medium size gabi (taro rootcrop)
Salt to taste

Procedure:
Get a big casserole or pot and put pork together with rice washing water, boil to a medium heat without cover or lid, and scoop out the scum when it floats, then add the sliced taro. Cover the pot and let it simmer in low heat for about 20 to 30 minutes, when the pork is a bit tender, add the onion, tomatoes and radish, let it simmer in low heat for another 10-15 minutes. Then add the Knorr Tamarind Soup Mix (don’t put the whole pack yet, gradually adjust the taste according to your sourness preference), let it boil and then add the okra, green chili and water spinach. Simmer for another 5 minutes. Season with salt if needed. Serve steaming hot. Enjoy!