Sinigang Na Buntot ng Baboy
Ingredients
Scale
- 1 kilo buntot ng baboy (pork tail)
- 1 1/2 liter water
- 2 (22g) pack Maggi Magic SInigang
- 2 bundle kangkong leaves
- 3 medium taro root (gabi), peeled and halved
- 3 medium ripe tomato, halved
- 2 medium yellow or white onion, quartered
- 1 large radish, sliced
- 12 pieces okra
- 3 pieces long green pepper (siling pansigang)
- Fish sauce (patis) to taste
Instructions
- Put the buntot ng baboy and water in a pot. Bring to a simmer and take off any scum that floats.
- Bring to a boil and simmer on low heat for 10 minutes.
- Add the tomato, onion, and gabi and continue to boil for 20 minutes or until pork becomes tender.
- Add more water, if necessary.
- Add the Maggi Magic Sinigang mix. Stir.
- Add the long green chili and radish boil for 3 minutes.
- Stir-in the okra and cook for 5 minutes.
- Add the kangkong and fish sauce. Stir.
- Cover and turn off the heat. Let it stay covered for 5 minutes.
- Transfer to a serving bowl.
- Serve with warm rice and a dipping sauce of patis with siling labuyo.
- Share and enjoy!