Receta Bulanglang Kapampangan (Prawns and Pork in Sour Broth)
Bulanglang Kapampangan (Prawns and Pork in Sour Broth)
December 2nd, 2013
Bulanglang Kapampangan is very similar to sinigang instead of the original bulanglang recipe where it is very similar to pinakbet of Ilocos. Although it looks like sinigang, the taste is very different. The ingredients that make the sour broth are guavas instead of tamarind and this dish contains prawns or ulang (freshwater prawns), pork and bangus belly for the meat. Speaking of ulang, these are large fresh water prawns with oversize head that resembles a crayfish but the pinchers are long and slender.
Ingredients:
- 1 kilo pork ribs, cut into serving pieces (about 1 inch length)
- 1/2 kilo small gabi or taro roots, peeled
- 4 pcs medium size onions, peeled and quartered
- 2 pcs medium size tomatoes, peeled, deseeded and quartered
- 1 kilo ripe native guavas, cut in halves and deseeded.
- 3 pcs ripe guavas cut into wedges for garnishing (just get 3 pcs from the one kilo guavas)
- 3 liters of water
- salt to taste
- 1/2 kilo prawns or ulang (large fresh water prawns)
- 400 grams bangus belly cut into 2 inch wedges
- 8 pcs okra, trimmed and washed
- 2 bundles kangkong, wash and take only the leaves and soft part of stalk
8 pieces green chili or siling haba
How to cook Bulanglang Kapampangan:
Place pork, gabi, onions, tomatoes and guavas in a pot.
Add 3 liters of water and boil until the pork is tender. Season with salt.
Strain the meat and gabi then place in a serving saucepan and keep warm.
Add the ulang or prawns and bangus belly in the hot broth.
Cook for 5 minutes or until done.
Strain and set aside together with the pork ribs in the saucepan.
To the same broth add okra, kangkong and green chilies then cook for one minute.
When ready to serve, place the pot over low fire to heat up the seafood and vegetables.
Pour the hot soup into individual bowls.
Serve with dipping sauces such as patis or bagoong and green chilies in small sauce dishes.
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