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Add a photoThe common pork sinigang with a twist. In our province (Tuna, Cardona -at Talim Island) we add pork's blood to our native sinigang. It is a hit to anyone who gets to taste it for the first time.
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Ingredientes
- 1 liter purified water
- 500 grams pork spare ribs
- 1 pc red onion, quartered
- 2 pcs medium sized tomato, quartered
- 8 pcs sitaw, sliced into 2” pieces
- 1 bundle kangkong stalks and leaves
- 2 pcs siling pangsigang
- 1 pack Knorr Sinigang sa Sampalok Original 20 g
- 1 cup raw pork blood
- 1 pc talong (eggplant), sliced (optional)
Direcciones
- Boil meat in 1 liter purified water. Do not cover to allow scums to form. Remove scums and discard (Using pressure cooker will take lesser time)
- Add onions and tomatoes. Cover pan. Let it simmer and wait for the tomatoes to break.
- Add sitaw, sili pansigang, kangkong stalks and talong. Cook until color turns to dark green, approximately 1 minute.
- Add the pork's blood and let it boil strongly until the soup turns black in color.
- Add Knorr Sinigang sa Sampaloc Mix. Stir to dissolve. Boil for a minute.or two.
- Add kangkong leaves and simmer until leaves wilted.
- Adjust taste by adding salt.
- Remove from heat and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1897g | |
| Calories 1107 | |
| Calories from Fat 745 | 67% |
| Total Fat 82.66g | 103% |
| Saturated Fat 26.44g | 106% |
| Trans Fat 0.77g | |
| Cholesterol 280mg | 93% |
| Sodium 359mg | 15% |
| Potassium 1816mg | 52% |
| Total Carbs 31.55g | 8% |
| Dietary Fiber 5.7g | 19% |
| Sugars 21.04g | 14% |
| Protein 58.74g | 94% |
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