Pork Sinigang Sa Mangga
Takes 20 MINUTES Makes 4 servings 1 slab pork belly, lechon kawali cut (1/2 kg.), tenderized, cubed
2 Tbsp. oil
1 red onion, peeled, quartered 1 large green mango,
4 c. pork stock (from lechon kawali)
2 ripe tomatoes, cored, cut into wedges
1 siling pangsigang
5 okra, halved diagonally 1 bunch kangkong, leaves and tender stems, rinsed
1 tsp. patis, or to taste
Oil, for deep frying
1 Heat enough oil in a deep, heavy-bottomed pot for deep frying. Add cubed pork into the hot oil and deep fry until golden brown and crispy. remove browned pork and drain on paper towels. set aside.
2 meanwhile, in a medium pot over medium heat, heat oil. Add and cook onion until softened. Add green mango slices and cook, stirring, until softened. mixture will begin to mash together. Pour in stock. Bring to a boil, then simmer, stirring. Add tomatoes, sili, okra, and kangkong stems, and cook until softened.
3 Taste, and season with patis. Add lechon kawali cubes, and cook until heated through. stir in kangkong leaves before serving.