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Sinigang na Buto buto with Gabi

Sinigang na Buto buto with Gabi

Taro simmered in a tangy tamarind sour soup with radish, okra, tomatoes, and leafy greens. A beloved Filipino comfort food.

Prep: 10 min Cook: 60 min

Ingredients

  • 1 large b pork neck bones
  • 2 piece Chinese eggplant (sliced)
  • 1 medium radish (sliced)
  • 8 piece okra
  • 3 piece medium tomatoes (quartered)
  • 3 piece long green chili (or siling pangsigang)
  • 4 piece taro root (gabi, halved)
  • 3 cup water spinach (kangkong or ong choy, leaves separated and stems chopped)
  • 1 medium onion (diced)
  • 3 clove garlic (minced)
  • 2 tbsp fish sauce
  • 6 cup water
  • 2 tbsp oil

Instructions

  1. Heat over a cooking pot then pour-in cooking oil.

  2. When the oil is hot enough, sauté garlic and onion.

  3. Add the pork neck bones and fish sauce.

  4. Pour-in water then bring to a boil.

  5. Incorporate tomatoes and simmer for 40 minutes or until pork is tender.

  6. Add the sinigang mix, radish, long green chilies, and taro root (gabi) and simmer for 8 minutes.

  7. Put-in the eggplant and okra then simmer for another 5 minutes.

  8. Put-in the water spinach and stir. Turn off heat and cover the cooking pot for at least 5 minutes (this will cook the water spinach).

  9. Transfer to a serving plate then serve.