Ingredients
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1 Aubergine
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40 gr Ginger
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1 Onion
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600 gr Pork shoulderAny pork meat with bone and fat
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250 gr Radish (daikon)
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0.5 bags Sinigang mix
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150 gr String beans
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1 Tomato
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1.5 liters Water
Directions
Steps
|
1
Done
|
ArrangementsCut the meat in medium-size pieces, isolating the bone. Cut all the vegetables in medium size pieces. |
|
2
Done
40 min
|
The soupPut the bones, the fatty chunks of meat, the ginger, the tomato and onion to boil for as long as possible, minimum 40 minutes. For a more flavorful broth, after boiling for a while blend some fat+broth, and put it back. |
|
3
Done
20 min
|
Add the meat and boil for at least 20 minutes. It should get really tender. |
|
4
Done
10 mins
|
Add the radish. |
|
5
Done
10 minutes
|
Add eggplant, string beans and the sinigang mix, and cook until the eggplant is ready. |
|
6
Done
|
Serve with rice. Sauce: 3:1 (soy sauce:white vinegar) |
