Sunday, April 19, 2009

Pork Pata, Pechay and Sigarillas Sinigang

Tender pork hocks and green veggies in your old time favorite hearty soup

Preparation Time: 15 minutes
Cooking Time: 1 hour
Servings: 4 - 6


  • 1 ½ liters rice washing or water
  • 2 medium tomatoes, sliced
  • 1 medium onion, sliced
  • 1 kg pork pata sliced
  • 5 pcs sigarillas, sliced
  • 1 sachet 25g Knorr sinigang sa Sampalok Mix
  • 2 cups sliced pechay
  • 2 pcs siling panigang (finger chilies)
  • patis (fish sauce) to taste


  1. Boil rice washing with tomatoes, onion and pork pata for 1 hour or until pata is tender and beginning to disintegrate from the bone.
  2. Add sigarillas and simmer. Stir-in Sinigang sa Sampaloc Mix. Bring to a boil.
  3. Add pechay and siling panigang. Season with patis to taste.

No comments:

Ajax CommentLuv Enabled 078c4c0cbc1e83019920e3dce1a1adc3