MENU
 
 
 
 

  • Sinigang na Baboy na may Dugo

    1 vote
    Sinigang na Baboy na may Dugo
    Servings: 1
    by ShaleeDP
    1124 recipes
    >
    The common pork sinigang with a twist. In our province (Tuna, Cardona -at Talim Island) we add pork's blood to our native sinigang. It is a hit to anyone who gets to taste it for the first time.

    Ingredients

    • 1 liter purified water
    • 500 grams pork spare ribs
    • 1 pc red onion, quartered
    • 2 pcs medium sized tomato, quartered
    • 8 pcs sitaw, sliced into 2” pieces
    • 1 bundle kangkong stalks and leaves
    • 2 pcs siling pangsigang
    • 1 pack Knorr Sinigang sa Sampalok Original 20 g
    • 1 cup raw pork blood
    • 1 pc talong (eggplant), sliced (optional)

    Directions

    1. Boil meat in 1 liter purified water. Do not cover to allow scums to form. Remove scums and discard (Using pressure cooker will take lesser time)
    2. Add onions and tomatoes. Cover pan. Let it simmer and wait for the tomatoes to break.
    3. Add sitaw, sili pansigang, kangkong stalks and talong. Cook until color turns to dark green, approximately 1 minute.
    4. Add the pork's blood and let it boil strongly until the soup turns black in color.
    5. Add Knorr Sinigang sa Sampaloc Mix. Stir to dissolve. Boil for a minute.or two.
    6. Add kangkong leaves and simmer until leaves wilted.
    7. Adjust taste by adding salt.
    8. Remove from heat and serve.

    Similar Recipes

    Leave a review or comment