Gabi, or taro root, is potato-like in texture. It is tender when cooked and has a slightly nutty, sweet flavor. In this pork sinigang or sinigang na baboy with gabi recipe, it’s a great complement to the sourness of the sampaloc and savory flavors of the pork. It also transforms sinigang, a popular Filipino sour soup into a mixture that’s thicker without making it gelatinous. What you get is a delicious sinigang recipe that has some heft to it.
Sinigang na Baboy sa Gabi Recipe
Here's an easy-to-follow recipe for the ultimate favorite Filipino pork stew.
Sinigang na Baboy sa Gabi Ingredients
- 500 Grams pork sinigang cut (large chunks)
- water for boiling
- 1 medium tomatoes quartered
- 1 Small onion quartered
- 1 Cup gabi (taro root) cubed
- 3 to 4 tablespoons Sinigang Na Gabi Mix
- 1 piece green finger chili (siling pangsigang)
- 1 to 2 tablespoons fish sauce (patis)
- 1/2 Cup green beans (sitaw) sliced into 2-inch sticks
- 1/4 Cup radish (labanos) sliced
- 1/2 Cup okra
- 2 cups kangkong (water spinach) leaves washed and trimmed
- Salt to taste
- Place pork, tomatoes, and onions in a pot with enough water to cover pork, bring to a boil then lower the heat to simmer for 1-1 ½ hours or until pork is tender. Skim top from time to time to get rid of impurities. More water may be added if necessary.
- After 30 minutes of cooking pork, add the gabi cubes. Once pork is tender, add sinigang mix, and green sili and simmer for 5 minutes. Add the sitaw, radish and okra then simmer for another 5 minutes.
- Season to taste with patis then add the kangkong leaves and simmer for 2-3 minutes. Adjust seasoning according to your taste. Serve while hot.
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