INGREDIENTS:
- 500 g pork buto-buto (neck bones)
- 1 pack tamarind base sinigang mix (good for 2 liters)
- 6 cups water
- 2 pcs eggplants, sliced
- 1 medium radish, sliced
- 8 pcs okra
- 3 pcs medium tomatoes, quartered
- 3 pcs siling pangsigang
- 4 pcs gabi, halved
- 3 cups kangkong leaves, separated and stems chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tbsp patis
- 2 tbsp cooking oil
HOW TO COOK:
- Heat a cooking pot then pour- in the cooking oil.
- When the oil is hot enough, sauté the garlic and onion.
- Add- in the pork neck bones and patis
- Pour- in the water then bring to a boil.
- Add- in the tomatoes and simmer for 40 minutes or until pork is tender.
- Add- in the sinigang mix, radish, sili, and gabi, and simmer for 8 minutes.
- Add- in the eggplant and okra then simmer for another 5 minutes.
- Add- in the kangkongand stir.
- Turn off heat and cover the cooking pot for at least 5 minutes.
- Transfer to a serving plate then serve. Enjoy!
IMAGE: luckymom2009.wordpress.com
Also try: Kinamatisang Buto Buto
