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Ingredients:
| 1 | pc (60 g) | onion, sliced |
| 1 | thumb (30 g) | peeled and sliced ginger, pounded lightly |
| 3 | tbsp | cooking oil |
| 1/2 | kg | MONTEREY PORK SINIGANG CUT OR ADOBO CUT |
| 5 | cups | water |
| 1 | pc | chicken bouillon cube |
| 1 | stalk (60 g) | lemongrass (tanglad), tied into a knot |
| 1 | pack (22 g) | instant sinigang powder mix |
| 4 | pc (20 g) | siling haba |
| 1/2 | cup | tomato ketchup |
| 1 | bundle (150 g) | Chinese pechay |
| 1 | tsp | iodized fine salt |
| 1/4 | tsp | pepper |
Procedure:
1. In a large stockpot, sauté onion and ginger in oil over medium heat.
2. Add pork and sauté until meat changes color.
3. Add water, chicken cube and tanglad.
4. Cover and simmer for about 30 minutes or until meat is fork tender.
5. Add sinigang mix, sili, ketchup, pechay, salt and pepper. Simmer for 2 minutes more.
Makes 5 servings
(Yield: 5 cups meat & soup/ 1 cup per serving)
Tip/s:
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