Fe’s Special Pork Sinigang

Name: Fe’s Special Pork Sinigang
Yield: Serves 6
Cuisine: Philippines
Ingredients: 2 tablespoons canola oil; 2 pounds boneless, country-style pork ribs, cut into 2½-by-1½-inch pieces; 1 bunch broccoli rabe, stems trimmed, flowers and stems cut into 2-inch pieces; Steamed white rice, for serving; ½ teaspoon freshly ground black pepper; 1 large onion, diced (about 2 cups); 5 medium plum tomatoes, cored and diced (about 2 cups); 1-2 jalapeño chiles, halved lengthwise and seeded (leave seeds in for a spicier version); 1½ teaspoons salt; 1 bunch scallion(s), trimmed and thinly sliced, for serving; 1 cup peeled and sliced daikon radish (about ½ medium daikon); 1 medium Chinese eggplant, cut into 1-inch pieces; 2 tablespoons freshly squeezed lemon juice

Preparation info

Serves
6

Appears in

Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

About

“May I take your picture?” was how my uncle Dr. Victor Villadolid, an ophthalmologist, introduced himself to Fe Rael, a dietitian, in 1952, when he spotted her on the balcony of the Philippine General Hospital in Manila. Now married for fifty-one years, Victor still treasures this photo (right). Fe gave me this recipe, which is a winter favorite of the Villadolids that has kept the family warm and healthy during those long, cold nights they now encounter in New York. Victor’s contribution t

Ingredients

Asia
Philippines
Main course
South East Asia
Winter
May
Gluten-free

Ingredients

Method