Weekends are for Sinigang! And when it comes to Sinigang, our favorite is Sinigang na Buntot ng Baboy wherein we use the pig’s tail. This is what we had for Sunday lunch as requested by everybody — Daddydoodledoo, Ykaie, and Twinkle.
If you’re gonna ask me why pig tail is our favorite part to cook into sinigang. Well, I think it has the complete balance of skin, fat, meat, and bones making our soup more flavorful. When it’s melt-in-your-mouth tender, the pork tail adds a delightful collagenous element to the soup, making it incredibly satisfying.
A Dish for All Seasons
Sinigang is often considered a rainy day comfort food. The hot, sour broth cuts through the chill and leaves you feeling warm and satisfied. But don’t be fooled! Sinigang na Buntot ng Baboy is just as enjoyable on a sunny day like the ones that we have these days. The tanginess is surprisingly refreshing, making it a perfect choice to beat the heat.
What’s your family’s comfort food?
PrintSinigang na Buntot ng Baboy
Ingredients
- 1 kilo buntot ng baboy (pork tail)
- 1 to 1 1/2 liter water
- 1 large pack of sinigang mix
- 2 bundle kangkong leaves
- 3 medium taro root (gabi), peeled and halved
- 3 medium ripe tomato, quartered
- 2 medium yellow or white onion, quartered
- 1 large radish, sliced
- 12 pieces okra
- 3 pieces long green pepper (siling pansigang)
- Fish sauce (patis) to taste
Instructions
- Put the buntot ng baboy and water in a pot. Bring to a simmer and take off any scum that floats.
- Bring to a boil and simmer on low heat for 10 minutes.
- Add the tomato, onion, and gabi and continue to boil for 20 minutes or until pork becomes tender.
- Add more water, if necessary.
- Add the Sinigang mix. Stir.
- Add the long green chili and radish boil for 3 minutes.
- Stir-in the okra and cook for 5 minutes.
- Add the kangkong and fish sauce. Stir.
- Cover and turn off the heat. Let it stay covered for 5 minutes.
- Transfer to a serving bowl.
- Serve with warm rice and a dipping sauce of patis with siling labuyo.
- Share and enjoy!
