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Sinigang na Buto buto with Gabi Recipe
Sinigang na Buto buto with Gabi Recipe is a vaiation of the traditional sinigang. Pork neck bones are cooked with taro. The taro makes the soup thicker.
Cuisine not specified Updated 8/12/2010
Ingredients
Measured from the catalog payload.
- 1 lb pork neck bone
- 2 pieces chinese eggplant sliced
- 1 radish sliced
- 5 to 8 pieces okra
- 3 pieces tomato quartered
- 3 pieces long green chili
- 1 pack tamarind base sinigang mix
- 4 pieces taro root halved
- 3 cups water spinach leaves separated and stems chopped
- 1 onion diced
- 3 cloves garlic minced
- 2 tablespoons fish sauce
- 6 cups water
- 2 tablespoons cooking oil
Instructions
10 cooking steps
- Heat a cooking pot then pour-in cooking oil.
- When the oil is hot enough, sauté garlic and onion.
- Add the pork neck bones and fish sauce.
- Pour-in water then bring to a boil.
- Add tomatoes and simmer for 40 minutes or until pork is tender.
- Add the sinigang mix, radish, long green chilies, and taro root (gabi) and simmer for 8 minutes.
- Put-in the eggplant and okra then simmer for another 5 minutes.
- Put-in the water spinach and stir. Turn off heat and cover the cooking pot for at least 5 minutes (this will cook the water spinach).
- Transfer to a serving plate then serve.
- Share and enjoy!
Catalog details
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Pork No tags Public recipe Revision 1