Nothing brings back happy and warm memories of the Philippines like a hot, soothing bowl of mouth-puckering, saliva flow-inducing sinigang. Even here in The Great White North, sinigang remains one of our staple meals, making an appearance on our dinner table at least once a month.
It's so quick and easy, I even consider it "emergency food." The pressure cooker makes quick work of frozen pork bones and in half an hour, a perfect meal is ready. I also consider it "budget food." $2.70 for 3 pounds of neck bones, $1.29 for the kang kong, another few cents for the gabi, a couple of tomatoes, an onion, sinigang mix --- a nutritious, delicious dish that feeds all of us for less than $7.
I do use ready mix pang-sigang (gasp!!!) but I tweak it a little by adding tomatoes, onions, whole peppercorns and patis :-)
SHORT CUT SINIGANG
3 pounds pork neck bones
2 plum tomatoes, quartered
1 medium onion, quartered
1/4 cup fish sauce
3-4 pcs. gabi (or edo as it is known here), peeled
1 tsp. black peppercorns or siling pangsigang (if you have some on hand, which I usually don't)
1 bunch kang kong (look for tung choi in the chinese market) or spinach
1 to 1 1/2 packets of Knorr Sinigang Mix with Gabi (my preferred brand)
1. In a pressure cooker, cover pork bones with enough water.
2. Add in tomatoes, onion, fish sauce and pepper.
3. Seal pressure cooker and cook until pressure cooker whistles.
4. Lower heat to maintain whistling. Cook for 12-15 minutes.
5. Release pressure.
6. Skim off fat then add gabi/edo. Simmer for about 5-7 minutes, until gabi is almost done.
7. Add sinigang mix. Adjust seasoning according to taste.
8. Finally, add the green veggies.
Other vegetable options include sitaw/long beans, eggplants, radish, or any other green leafy veg. The possibilities are endless...