sinigang na baboy sa santol

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! πŸ™‚


5 Comments Add yours

  1. claire espina says:

    Ay Dyos ko! I have NOT had this type of sigang since I was about 10 when my Lola cooked signang king santol. Thanks for the memory.


  2. Betis Boy says:

    next time you're in town, and they're in season, let's have lunch with this on the menu, atching claire. i actually prefer this over the sampaloc version.


  3. Guagua Girl says:

    wow, i'm racking my brain to remember if i'd ever had sinigang sa santol and i dopn't think i have. now i'm very curious. i'm gonna ask my mom when i go to NJ. problem is, i don't think i've seen santol around here that are sour enough for sinigang. i see the chinese ones that have very fluffy seed/pulps and they're more sweet than sour.

    also, i just want to “crush” that fatty piece of pork in soy sauce with philippine chili right now!


  4. Betis Boy says:

    lol on your last paragraph. πŸ™‚ i prefer crushing it in patis though.

    yeah, that should be a challenge, finding “native” santol there sour enough for sinigang.


  5. Anonymous says:

    my mom used to always make these two dishes (sinigang na baka, or baboy or, bangus)adobong kangkong, chicken and pork adobo, along with other family favorites such as pinakbet, monggo with shrimps , tinola, kare-kare and a host of other great home-cooked meals. i miss all that 😦


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