Sinigang Na Ulo Ng Baboy Recipe

INGREDIENTS:

• 1.8 kg. pork head bone-in
• 200 grms. onion, coursely chopped
• 500 grms. ripe tomatoes, wedges
• 250 grms. taro roots (Filipino, Gabe) peeled {Optional and if available}
• 5 ltrs. water
• 1 pkt./60 grms. tamarind soup powder (sinigang mix powder) or {tamarind concentrate and lemon juice.}
• 3 pcs. red/green chilli long
• 200 grms. white radish, peeled, cut lenghtwise and sliced thinly.
• 200 grms eggplant, sliced into wedges
• 100 grms. string beans or frozen cut-beans, cut into 2cm long
• 100 grms. okra/lady finger, fresh or frozen cut into 2cm long
• 100 grms. lettuce (iceberg or romaine/cos), {kangkong leaves is best to use if available.}
• Sea salt and fish sauce to taste.

INSTRUCTIONS:

Preparing the Pork Head

1. Make sure the pork head is clean, use a sharp knife or a razor to shave off any skin-hair.
2. Using a large cleaver, chop the pork head into half.
3. (Note: 1 whole Pork Head usually weights 3.6 kilos. For this recipe we only need 1/2 piece of Pork Head. Use the other half to make other dish such as Dinakdakan or Sisig.)
4. On a large soup pot, bring water to a boil and add the Pork Head. Bring it back to boil, let it boil for at least 5 minutes.
5. Discard the boiling water in the soup pot. Place the boiled Pork Head in a colander and wash in running water.
6. Carefully check any loose tiny crack bones from the boiled Pork Head.

Making the Sinigang soup

1. On the same large soup pot, boil the 5 liters of water. Add the Pork Head, bring the water back to boil.
2. Skim-off any scum that is floating on the surface of the soup stock.
3. Add the onions, taro and tomatoes. Bring the soup stock back to boil, cover with lid crack open.
4. Lower heat and simmer for an hour or until the Pork head is tender.
5. Take out the cooked Pork Head from the soup. Transfer the cooked Pork Head on a chopping board to cool down. Remove the tender meat from the bones and cut into cubes. Discard the bones.
6. Add the Sinigang mix, green chilli long and white radish. Cook for 5 minutes.
7. Add the egg plant, string beans and okra. Cook for another 5 minutes.
8. Add the cooked Pork Head back into the soup.
9. Season with salt and fish sauce to taste.
10. Add the lettuce just before serving.
11. Serve hot with Steamed Rice.

Source:I Cook On Board

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