Yesterday, Michelle taught me how to cook pork sinigang. And not just cook but buying the ingredients themselves. As usual, lazy me was questioning whether the effort was worth it. But of course it was: Simply the best pork sinigang . I cooked it, I had a great recipe, and I had a great teacher ;)
Below is the recipe as I recall.
4 cups water
¼ kilo pork
1 sinigang mix :P
3 sliced taro (gabi)
1 sliced eggplant (talong)
4 sliced string beans (sitaw)
4 sliced winged beans (sigarilyas)
½ sliced horse radish (labanos)
4 minced tomatoes (kamatis)
4 sliced okra (okra din)
1 sliced onion (sibuyas)
Wash everything very well ;)
Boil pork in water until tender
Add sinigang mix
Gradually add the rest of ingredients in the order they are listed
Let boil to your preferred level of mushiness
Tried Rufo’s early this morning (like 2AM early). Actually I’ve tried it almost exactly a week ago at Makati. That time, I ordered (what else?) tapsilog, their signature dish. Unusually, the tapa comes with sauce. In fact there’s more sauce than meat. They claim that the sauce alone is already viand. Frankly, I didn’t expect tapa to come with sauce since I’m used more to Rodic’s and Tapa King’s tapa which are more traditional. But I have to admit that it does taste nice. I like Rodic’s tapa better though. Anyway, this morning, I ordered embutido then switched to liempo because both Alex and Aby ordered it (shades of gluttony and envy in one sitting, beat that!) . But no regrets since it’s one of the best liempo I’ve had. I definitely want to try the other items on their menu.