Crispy Pork Sinigang
Chef Rolando Laudico (Chef Lau)

CRISPY PORK SINIGANG 

2 POUNDS PORK RIBS
1 CUP TOMATOES (LARGE DICE)
1 CUP ONION (PEELED, LARGE DICE)
1 CUP RADISH (PEELED, LARGE DICE)
2-3 TABLESPOON COOKING OIL
2 LITERS WATER (ADD MORE IF NEEDED)
2 TBSP PATIS (OR TO TASTE)
2 TBSP OF TAMARIND POWDER (OR TO TASTE)
1 POUND TARO OR GABI (PEELED, LARGE DICE) 

1. IN A POT HEAT OIL AND SAUTE ONIONS, TOMATOES & RADISH FOR 2-3 MINUTES. ADD PORK RIBS AND PATIS AND LET SIMMER FOR 1 MINUTE. ADD TAMARIND POWDER, GABI AND WATER AND LET BOIL. REDUCE HEAT AND LET SIMMER FOR 45 MINUTES OR UNTIL PORK AND GABI ARE TENDER. 

2. SCOOP OUT PORK RIBS AND SET ASIDE TO DRY. USING A BLENDER, PUREE EVERYTHING INCLUDING THE GABI UNTIL SMOOTH. IF TOO THICK ADD A LITTLE WATER. ADJUST SEASONING WITH PATIS IF NEEDED. 

FOR THE CRISPY PORK GARNISH
COOKED PORK RIBS
OIL FOR FRYING
1. FRY PORK RIBS IN HOT OIL UNTIL CRISPY OR BRUSH WITH LITTLE OIL AND USE AN AIR FRYER OR BAKE IN OVEN UNTIL BROWN AND CRISPY. 

FOR THE OVEN DRIED TOMATO GARNISH
5 TOMATOES (CUT IN HALF)
SALT TO TASTE
1. SEASON HALVED TOMATOES WITH SALT AND BAKE IN 350F OVEN FOR 20-30 MINUTES
  *YOU CAN ALSO USE SUNDRIED TOMATOES INSTEAD 

FOR THE CRISPY KANG KONG AND OKRA GARNISH
1 CUP KANGKONG LEAVES (BIG LEAVES)
5 PCS OKRA (SLICED LIKE A FLOWER)
1/2 CUP CORNSTARCH
1/2 CUP ALL PURPOSE FLOUR
PINCH OF SALT
1 CUP COLD WATER
1 EGG (BEATEN)
OIL FOR FRYING 

1. MIX FLOUR, CORNSTARCH AND SALT TOGETHER. ADD 1 BEATEN EGG. SLOWLY ADD 1 CUP OF WATER AND MIX LIGHTLY, DONT OVER MIX ITS OK TO HAVE LUMPS. 
2. COAT KANGKONG LEAVES LIGHTLY WITH THE BATTER AND FRY IN HOT OIL (350F) UNTIL CRISPY.
* YOU CAN ALSO USE OTHER VEGETABLES LIKE EGGPLANT AND LONG BEANS FOR GARNISH. 

TO ASEMBLE:
1. PLACE SINIGANG PUREE IN A WIDE BOWL.
2. TOP WITH CRISPY PORK, CRISPY OKRA AND CRISPY KANGKONG AND OVEN DRIED TOMATOES. ​​

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