The world almost came to an end. Or at least that was what was going through our minds following the nearly earth-shattering quake of 6.8Mw that said “howdy” to Dumaguete City and its neighboring municipalities and islands last Monday... What a way to greet the week, eh?
But despite the incessant aftershock tremors and the tsunami rumors that nearly sparked a panic-driven population to mass relocate to the nearest mountains, almost everything is back to normal. Mother Nature has unusual ways to make us value our lives, and every little thing that’s in it, better. Of course, we commiserate with all the afflicted people that have suffered any losses and our thoughts go to the families that have lost loved ones in this dire time. We also take this moment to show our utmost appreciation and gratitude for all the blessings and the wonderful supportive people that we have in our lives. Thank You…
In the aftermath of that earthquake, we turn to one of the most-trusted comfort foods in our arsenal, Sinigang na Baboy. This is a common staple in the northern part of the Philippines but is not that popular in the Visayan region.
I was introduced to this delightful and hearty sour soup when Van cooked it last year in one of her culinary endeavors. She is a little self-conscious when it comes to her cooking but this was one of the rare times when she was completely confident. My first taste of the dish completely blew me away. I am not really a fan of anything sour tasting but this one was definitely a keeper.
Well, the fact that I tried to recreate her masterpiece of a recipe on the slow cooker says it all, ain’t it? *wink*
Here’s the recipe for those needing some extra comfort, especially for the chilly days or a laidback Sunday like today.
Pork and Vegetables in Tamarind Soup
- 1 pound pork cubes
- 1 large-sized onion, chopped
- 8-10 stalks of yard-long beans, cut into 2 inches in length
- 2 medium-sized ripe tomatoes, chopped
- 1 pork bouillon dissolved in 800ml or 4 cups of water
- 1/8 teaspoon whole peppercorns
- 2-5 whole jalapenos
- 2 pcs radish, thinly sliced
- 1 medium-sized taro
- 1 pack tamarind soup mix (44g)
- Ground black pepper, to taste
- Salt, to taste
1. Place pork cubes in a large deep pot. Pour in water at the same level as the pork and bring to a boil. Take the pot off the heat and throw away the water after it boils for 5 minutes. Remove any scum from the pork meat.
2. Place the pork with the rest of the ingredients inside the slow cooker stoneware pot except the tamarind mix. Cook in high for 8 hours. You may opt to exclude the vegetables during the first five hours of cooking if you want them to be overcooked or too tender for your taste.
3. After 7 hours, add in the tamarind soup mix and stir together with all the ingredients. Cook for another hour. Season with salt and pepper to taste.
4. Best eaten with white steamed rice. Serve while still hot!