Sinigang na baboy sa katmon

Sinigang na baboy sa katmon

• 1 k pork liempo, bone-in, skin on, cubed 1 inch
• 2 onions, peeled and quartered
• 10-12 katmon fruits depending on how sour you want your sigang to be (outer layers of skin removed until the pulp and the pink flower-like fibers are exposed), quartered
• 3 green chilies, pang-sigang
• Fish sauce, to taste
• 1 tsp whole peppercorns
• Salt, to taste
• 1 large eggplant, sliced
• 1 small radish, sliced
• Few strings of long beans
• Half a bunch of kangkong (water spinach)

Cooking Instructions:

1. Wash liempo without drying it completely; the water on the meat will help extract more oil.
2. On a hot thick-bottomed soup pot, put the liempo, stirring every so often, allowing the meat to brown and extract its own fat (if your meat does not extract enough fat and starts sticking to the bottom of the pan, add a tablespoon of vegetable oil).
3. Once the meats are seared, add the onions, the katmon and the chilies to the meat.
4. Add a tablespoon or two of patis and peppercorns; continue to mix until the onions and katmon are soft and the fish sauce fragrant, about 5 minutes.
5. Add water, enough to cover the meat without drowning it.
6. Bring the mixture to a boil then lower the heat, leaving it to simmer until tender.
7. Season to taste with salt and patis; seasoning with both makes for a more balanced dish than just using one over the other.
8. Add the vegetables.
9. Serve.

source : inquirer