Pork Bulanglang
Kapampangan Sinigang sa Bayabas is a Filipino sour soup that's delicious with steamed rice. Loaded with tender pork belly, vegetables, and a refreshing guava flavor, it's the ultimate cold weather comfort food.
Servings: 6 Servings
Calories: 846kcal
Ingredients
- 2 pounds pork belly, cut into 2-inch cubes
- 7 cups water
- 1 onion, peeled and quartered
- 1 tablespoon fish sauce
- 1 bunch kangkong
- 1 pound (about 10 to 12 pieces) fresh guava
- 8 pieces gabi, peeled and cut into 2-inch chunks
- salt to taste
Instructions
- In a pot over medium heat, combine pork and water. Bring to a boil, skimming scum that floats on top.
- When the broth has cleared, add onions and fish sauce.
- Lower heat, cover, and continue to cook for about 1 to 1 ½ hours or until pork is tender. Add more water in ½ cup increments, if needed, to maintain about 6 cups.
- Meanwhile, cut into guavas into halves and using a small spoon, scoop out the seeds.
- In a bowl, combine guava seeds and the remaining 1 cup water. Using the back of a spoon, mash to extract pulp and strain in a fine-mesh sieve. Reserve the guava juice and discard the seeds.
- Trim about 2 inches from the kangkongs stalks and discard. Cut kangkong into 3-inch lengths, separating the sturdier stalks from the leaves. Wash thoroughly and drain well. Set aside.
- Add gabi, sliced guava, and the guava juice to the pot and continue to cook for about 5 minutes or until tender.
- Season with salt to taste.
- Add kangkong beginning with the sturdier stalks and then the leaves. Continue to cook for about 1 to 2 minutes. Serve hot.
Video
Notes
Use a mix of almost ripe and still green guavas for a good balance of sour and sweet fruit taste.
Nutrition
Calories: 846kcal | Carbohydrates: 13g | Protein: 17g | Fat: 81g | Saturated Fat: 29g | Cholesterol: 109mg | Sodium: 311mg | Potassium: 667mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1075IU | Vitamin C: 179.5mg | Calcium: 41mg | Iron: 1.2mg