Pork Sinigang sa Bayabas. Sour broth made from scratch. Instead
Pork Sinigang sa bayabas.Sour broth made from scratch using guava instead of the usual Sampaloc mix. The broth is similar to just the store bought mix.
Hey, guys!! We are getting close to Christmas. And that means cold weather is upon us. In my nook here, I think we just skipped fall. We had a tad of snow and lots of colds days, so this Pork Sinigang sa Bayabas will warm and comfort you. Sinigang sa Bayabas is a different version of Sinigang in the sense of its ingredient to make the broth sour. The most common use to make the broth sour is sampalok or tamarind or even an instant Knorr Sinigang mix. But we are going all authentic here. We are not using instant but from scratch. How does that sound? It’s exciting huh!!
In this post today, the video will guide you on the process of making this favorite Filipino dish. As what I mentioned awhile back, we are going traditional. We are using all fresh ingredients.
- Overripe Guava
- Serrano Pepper
- Pork Meat
- Fish Sauce and salt to taste
HOW TO MAKE PORK SINIGANG SA BAYABAS
Making this Sinigang is a very easy process. Similar to the other soup in the blog, making this singang is like 1,2,3.
- You need an overripe guava. You peel it and remove xxx.Boil it until it cracks and you remove the seeds. The mash using fork.
- You peel the gabi and slice it to bite sized pieces. Although you migh think that gabi is unnecessary for this recipe, but it gives the broth a thick consistency, so it’s really a must.
- Don’t skip the serrano peppers. It gives the broth a sharp kick. Just letting you know that the broth is not spicy at all.
CAN I SLOW COOK PORK SINIGANG SA BAYABAS
- Yes, you can, but just the meat. You just have to slow cook the meat and cook the guava broth separately. If you slow cook the guava with the meat, there is a tendency of the seeds falling off and mixing with the broth. Imaging accidentally biting or choking on guava seeds. It will not be a very good picture.
Pork Sinigang sa Bayabas
Pork Sinigang sa Bayabas. Sour broth made from scratch. Instead of the usual Sampaloc Mix, we used guava to give the broth its sourness.
- 2 lbs Pork
- 2 pieces Taro root peeled and sliced
- 8- 10 pieces overripe guava boiled to soften, seeds remove and mashed
- 8 cups water
- 3 pieces Serrano pepper
- salt and fish sauce to taste
- Add water to a large boiling pot and soften bayabas/guava until it cracks. Remove guava from the pan and add in the meat and the sliced taro roots. Boil to soften meat.
- Meanwhile remove seeds from the guava and mash. Set aside.
- When the meat has boiled, add in the serrano pepper and let it soften. Season with salt and cover pan and let the soup simmer in medium heat for until the meat is soft.
- Add the mashed guava and season with fish sauce.
- Simmer for another 5 minutes and serve hot.
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