2-WAY PORK SINIGANG

2-WAY PORK SINIGANG
During this “PANDEMIC” it’s notable you’ll have to dive into more technological way
of prepping your food for fam to enjoy.
Not just pork, you can happily work on it with beef, chicken and sea foods.
Very simple but extremely satisfying.
Okay…”Let’s DOH It”. (thank you & R.I.P. late former Senator Juan Flavier).

Prep time: 1 hour
Cook time: 30 minutes
Total time: 1.5 hours
Serves: 4
Prep and Cooking media: Just a deep casserole will do.
NOTE: After passing of my wife Pangs, I’d given ALL of my kitchen stuff, equipments & wares to my grandkids
and since it was “lockdown” I had to make do of what’s left in me. For this prep I used rice cooker pan.

INGREDIENTS:
MEAT-SAUTEING NEEDS-FLAVOR ENHANCERS:
Cubed/sliced pork (beef, chicken, tuna slices or bangus)
1 sliced white or red onion
6-8 cloves crashed-sliced fresh garlic
1 whole sliced fresh tomato
1 pack Knorr Sinigang Sa Sampaloc Mix
150-300 ml. palm oil/palm olein
20 ml Patis
2 grams ground black pepper
Water-as needed

VEGGIES:
Sliced sitaw (string beans)
Cubed labanos (white radish)
Cut kangkong (ipomoea aquatica/water spinach)
Sliced talong (eggplant)
6-8 pcs of okra
4-8 whole sili sigang (finger chilli or banana pepper)
“Sigarilyas” if you opt for it.

PROCEDURES:

In Hot, Oil Sauté Garlic, Onion, Tomatoes for 2 mins. ADD Pork, Half of Sinigang Mix-Continue Till Pork Is Brown.

Sauté Pork with Raddish.

Add Beans to Mustard. Continue Frying.

Add Little Water To Soften Pork. Boil 10-20 mins.

Add Enough Water, Other Half of Sinigang Mix & Patis. This is the FINAL BOILING.
Once pork is done to desired tenderness, OFF cooker, add in all remaining veggies. COVER PAN for 3 minutes.
READY TO BE SERVED.
Should you wish 2-way: separate meat & broth plus veggies in different containers.
If you like to make it 3-way: in 3 different containers, FILL 1 with meat-2 for veggies-3 for broth/soup.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.