The secret to every successful Ilonggo recipe that requires sourness is no other than Batuan. It seems like Ilonggos are the only people that know about this fruit and its sourly goodness. I myself cannot find this on any marketplace in Manila or Cebu. So, whenever we have the chance to go home to Bacolod, we always make it a point to buy a kilo of batuan and store it in the freezer.
Hence, my first recipe: Pork Sinigang with Batuan, an Ilonggo twist.
Ingredients:
1) 3 cloves garlic chopped
2) 1 medium sized red onion, sliced
3) 2 medium sized tomatoes,sliced
4) 1/2 kilo pork, sinigang cut (you can have liempo
or any parts you like)
5) 5 pcs. batuan, with top sliced off
6) a bunch of kangkong leaves
7) 2 medium sized radishes, sliced diagonally
8) 1 Knorr cube (pork/chicken)
9) cooking oil, salt and pepper
And its easy as...
1) Saute the garlic, onions, and tomatoes with 3-4tbsps of oil. Then saute the pork.
2) Add water just enough to cover the ingredients in the pot. (You can add more if you want more soup, but you would have to catch up with the flavoring later on if that's the case). Bring it to a boil.
3) Once boiling and if pork is already tender, add the Knorr cube and the batuan. Then bring to a simmer.
4) Check if the batuan is soft enough then try to mash it so that its sour flavor will come out.
P.S. If batuan is not available, you may use the usual sinigang sa sampaloc mix.
5) You will notice the soup having a whitish haze. Bring to another simmer so the flavors will incorporate then you may add salt and pepper according to your taste.
6) Add the radishes. Bring again to a simmer until the radishes are tender.
7) Add the kangkong leaves. Bring to a simmer for only a minute or two. (It only takes very little to cook the leafy veggies).
8) Serve with a smile! :)
Thank you so much for this recipe!!!! :))
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