Sinigang na Baboy sa Kalamansi
AJI-NO-MOTO® UMAMI SEASONING
2 Liters Water
3 pieces (180 grams) Tomato
500 grams Pork, Kasim
1 cup (170 grams) Gabi, Big Diced
1 cup (100 grams) Onion, Quartered
2 pieces (20 grams) Sili, long
1/2 cup (125 ml) Fish Sauce
1 pack (12 grams) AJI-NO-MOTO® Umami Seasoning
1 cup (100 grams) Okra, Biased
1 cup (150 grams) Labanos, Biased
2 cups (130 grams) Sitaw, bite size
2 bundles (100 grams) Kangkong, leaves and young stems
32 pieces (318 grams) (125 mL juice) Kalamansi, juiced and seeds removed
Preparation and Cooking Time: 30-40 minutes Makes: 5 servings (350 grams meat, 2 Liters soup, 5 cups vegetables)
Serving size: 70 grams meat, 1 cup vegetables, 1 cup soup
BOIL. In a pot, pour water and add the tomatoes. Let it boil until tomatoes become soft. Crush the tomatoes and add the pork. Let it boil for 30 minutes. In the first 15 minutes, add the onions, chili, and gabi and let it continue to boil.
SEASON with fish sauce and AJI-NO-MOTO® Umami Seasoning.
BOIL. Add okra, labanos, sitaw and let it boil once. Add Kangkong and kalamansi. Let it boil once.
SERVE while hot.
If your prefer a thicker sinigang soup, you may add more gabi and crush them. Its starch content will thicken the soup.
To maintain the fresh green color of your vegetables, always make sure to add kalamansi juice at the end of the cooking process.
|Calories per Serving||484|
|Dietary Fiber (g)||3.1|
Good to Know Nutrition Facts!
Save up the second rice washing you have when cooking rice for meal time. You can use this instead of water. The rice washing contains B-vitamins that would benefit your health!