i think the debate is still out whether the national dish is really adobo or sinigang. i noticed that we’ve had quite a few entries on sinigang (fish or meat) but using mostly the instant sinigang mix. i’m missed homecooked meals the past days so i was very happy to see sinigang baboy sa santol being prepared by my mom today.
the santol lends a very good mix of sweet-sour flavor to the broth. also, we include the seeds to the broth, so you can eat the pulp, too. to complete the mix of flavors, you have to have a sawsawan of fish sauce with chili. this, on a cloudy day. hay! 🙂