This is a print preview of "Sinigang na Baboy na may Dugo" recipe.

Sinigang na Baboy na may Dugo Recipe
by ShaleeDP

Sinigang na Baboy na may Dugo

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.

Rating: 4/5
Avg. 4/5 1 vote
  Philippines Filipino
  Servings: 1

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.