Pork Sini­gang Sa Mangga

Good Housekeeping (Philippines) - - Your Kitchen -

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,

thinly sliced

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.

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