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Sinagang Na Baboy with Gabi Total Time: 60
minutes
Sinigang Na Baboy with Gabi
Sinigang Na Baboy with Gabi (Taro) is the most common recipe found in Fil-Am homes in
Southern California because of the its simplicity and versatility. There is no use of oil or other
fancy ingredients. To start, you can use any kind of pork; whether pork butt, pork chop, or pork
belly. I happened to use Pork Tenderloin due to its low fat content. One can also substitute any
kind of green vegetables instead of Kamote (Yam) tops. I find the Kamote to be more traditional
but anybody can certainly substitute spinach, kang kong, bochoy, string beans, or other green
vegetables available in your area. But the secret to having tasty Sinigang is not just the Tamarind
Soup Base mix but the use of pork bones. Without the pork bones, your soup will taste bland and
unsavory. One can use different kind of pork bones: from neck bone, thigh bone, back bone to
pork knuckles. Some of these bones are attached with a little bit of pork meat. Others come
completely bare. Make sure to ask your butcher to cut the bones into little pieces. The flavor of
the bones mixed into the soup makes all the difference in the world. Finally, another secret to
having flavorful Sinigang is the used of Patis (Fish Sauce) instead of table salt. For some reason,
the flavor in the Patis enhances the flavor of the sinigang a little more, creating a perfect mixture
of sourness and saltiness in the soup. Enjoy!
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Tamarind Soup Base Mix
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Brown Onions
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Roma Tomatoes
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Kamote (Yam) Tops
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Small Gabi (Taro)
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Pork Tenderloin
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Pork Loin Back Bone
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Patis (Fish Sauce)
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Prep Time: 20 minutes Cooking Time: 40 minutes
Preparation DirectionsStep 1
Sliced Brown Onion
Remove the skin of the Brown Onion. Then cut both end
little pieces and set aside.
Step 2
Sliced Roma Tomatoes
Wash and dice the Roma tomatoes into thick slices. Set a
Step 3
Peeled Gabi (Taro)
Peel the skin of the small sized Gabi (Taro). Wash and se
Step 4
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Kamote (Yam) Tops
Remove the tops and young leaves of the Kamote from t
Step 5
Sliced String Beans
Using a very sharp knife, cut the Pork Tenderloin into 1 i
Step 6
Washed Pork Loin Back Bone
Wash the Pork Loin Back Bone. Set aside.
Cooking DirectionsStep 1
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Pour 6 cups of water into a stock pot. Turn the heat to h
boil for 5 minutes.
Step 2
Drop the Pork Loin Back Bone into the stock pot.
Step 3
Let the stock pot boil for another 5 minutes. Add the slic
Step 4
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Add the sliced Roma Tomatoes into the pot. Stir and put
Step 5
Add the Tamarind Sinigang mix into the pot. Stir and co
minutes in medium heat.
Step 6
Add the sliced Pork Tenderloin into the pot. Cover and le
minutes to cook the meat.
Step 7
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Drop the small sized Gabi (Taro) into the boiling pot mixt
for another 15 minutes or until the meat is cooked.
Step 8
At the end, drop the Kamote (Yam) tops. Stir and cover
Patis (Fish Sauce). Then serve.
Step 9
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