- 2 lbs. pork belly, chopped
- 16 ounces unripe sampaloc (tamarind)
- 1 bunch kangkong (onchoy), cleaned and sliced
- 3 medium gabi(eddo), halved
- 2 medium ripe red tomatoes, quartered
- 1 medium yellow onion, quartered
- 12 pieces okra
- 3 to 4 pieces long green chili (siling pansigang)
- 4 cups water
- 2 cups beef broth
- 2 tablespoons cooking oil
- Fish sauce to taste
- Boil the water in a cooking pot.
- Put-in the tamarind and continue to boil for 45 minutes. Once done, remove the tamarind from the water. Set both aside.
- Meanwhile, heat the oil on another deep cooking pot.
- Once the oil is hot, sear the pork belly until the color turns light brown.
- Stir-in the tomatoes and onion. Cook for 2 minutes.
- Gently pour-in the water (used to boil the tamarind), but do not include the tamarind yet. Add the beef broth and gabi afterwards.
- Place the tamarind on a strainer and let the remaining juice out by pushing a spoon against it. Add the tamarind juice to the cooking pot where the meat is. Simmer for 60 minutes. Add more water if necessary.
- Put-in the okra and long green chili. Cook for 3 minutes.
- Add the kangkong (onchoy) and fish sauce. Stir. Cover and turn the heat off. Let it stay covered for 5 minutes.
- Transfer to a serving bowl.
- Serve with warm rice.
- Share and enjoy!
Source: Lutuing Bahay
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