Food and Trips

Estimated cooking time:

Pork Kilawin Ingredients:

1 kilo pork

1/3 cup soy sauce

1/2 cup Vinegar

2 medium onions, chopped

4 cups of water

1 teaspoon salt

Pork Kilawin Cooking Instructions:

In a casserole, put pork in water and some salt.

Bring to a boil and simmer for 20 minutes or until the pork is tender and the skin is soft.

Remove pork from water.

Slice the pork into bite sized pieces while still hot.

Place in a bowl and add vinegar, soy sauce and chopped, uncooked onions.

Serve immediately!

Estimated cooking and preparation time: 1 hour

Pork Sinigang Ingredients:

3/4 kilo Pork, cut into chunks

3 tomatoes, sliced

2 onions, diced

5 cloves of garlic, minced

100 grams Kangkong (river spinach)

100 grams String beans

2 pieces horse radishes, sliced

3 pieces gabi (taro), pealed

2 pieces sili pag sigang (green finger pepper)

200 grams sampalok (tamarind)

3 tablespoons of patis (fish sauce)

1 liter of rice wash or waterSinigang

Cooking Instructions:

Boil sampalok in water until the shell shows cracks. Let cool then peal off the shells and with a strainer, pour samplalok (including water) into a bowl. Gently massage the sampalok meat off the seeds, strain again.
In a pot, sauté garlic and onion then add the tomatoes. Let simmer for 5 minutes.
Add pork and fish sauce then add the rice wash. Bring to a boil then simmer for 15 minutes then add the gabi. Continue to simmer for another 15 minutes or until the pork is tender.
Add the horse radish and simmer for 10 minutes then add the string beans, kangkong and sili (for spice-optional). Let boil for 2 minutes.
Serve piping hot.

Sinigang Cooking Tip:

Instead of sampalok fruit (tamarind), you can substitute it with any commercial souring seasoning like Knorr sampalok seasoning or tamarind bouillon cubes for this pork sinigang recipe.