INGREDIENTS:
- 500 grms. cooked pork lechon, cut into chunks
- 200 grms. onion, coursely chopped
- 500 grms. ripe tomatoes, wedges
- 250 grms. taro roots (Filipino, Gabe) peeled {Optional and if available}
- 5 ltrs. soup stock, (from the pork lechon leftovers)
- 1 pkt./60 grms. tamarind soup powder (sinigang mix powder) or {tamarind concentrate and lemon juice.}
- 200 grms. white radish, peeled, cut lenghtwise and sliced thinly.
- 200 grms eggplant, sliced into wedges
- 3 pcs. red/green chilli long
- 100 grms. string beans or frozen cut-beans, cut into 2cm long
- 100 grms. okra/lady finger, fresh or frozen cut into 2cm long
- 100 grms. lettuce (iceberg or romaine/cos), {kangkong leaves is best to use if available.}
- Sea salt and fish sauce to taste.
INSTRUCTIONS:
- Prepare your leftover Lechon by taking the cooked meat out of the bone. Place the all the bones in a large soup pot, add 6 liters of water. Bring to a boil and let it simmer on low heat with cover for an hour.
- On a large soup pot, bring pork soup stock to a boil and add the onions, tomatoes and taro. Cover and let it boil for few minutes.
- Add the pork lechon, bring the soup back to a boil. Lower heat, cover the soup pot and simmer for 30 minutes until pork lechon rind is tender. Pour in the tamarind soup powder (sinigang mix powder) or {tamarind concentrate and lemon juice.}
- Add the white radish, eggplant and red/green chilli long. Let it cook for a couple of minutes.
- Add the green beans and okra. Season with fish sauce and sea salt to taste. Add the lettuce just before serving.
Source: I Cook On Board
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