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Sinigang na Baboy na may Dugo Recipe

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The common pork sinigang with a twist. In our province (Tuna, Cardona -at Talim Island) we add pork's blood to our native sinigang. It is a hit to anyone who gets to taste it for the first time.

 
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Ingredients

Cost per recipe $5.32 view details
  • 1 liter purified water
  • 500 grams pork spare ribs
  • 1 pc red onion, quartered
  • 2 pcs medium sized tomato, quartered
  • 8 pcs sitaw, sliced into 2” pieces
  • 1 bundle kangkong stalks and leaves
  • 2 pcs siling pangsigang
  • 1 pack Knorr Sinigang sa Sampalok Original 20 g
  • 1 cup raw pork blood
  • 1 pc talong (eggplant), sliced (optional)

Directions

  1. Boil meat in 1 liter purified water. Do not cover to allow scums to form. Remove scums and discard (Using pressure cooker will take lesser time)
  2. Add onions and tomatoes. Cover pan. Let it simmer and wait for the tomatoes to break.
  3. Add sitaw, sili pansigang, kangkong stalks and talong. Cook until color turns to dark green, approximately 1 minute.
  4. Add the pork's blood and let it boil strongly until the soup turns black in color.
  5. Add Knorr Sinigang sa Sampaloc Mix. Stir to dissolve. Boil for a minute.or two.
  6. Add kangkong leaves and simmer until leaves wilted.
  7. Adjust taste by adding salt.
  8. Remove from heat and serve.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1897g
Calories 1107  
Calories from Fat 745 67%
Total Fat 82.66g 103%
Saturated Fat 26.44g 106%
Trans Fat 0.77g  
Cholesterol 280mg 93%
Sodium 359mg 15%
Potassium 1816mg 52%
Total Carbs 31.55g 8%
Dietary Fiber 5.7g 19%
Sugars 21.04g 14%
Protein 58.74g 94%
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