Pork Bulanglang
While Sinigang gets its sharp tang from tamarind, the regional Kapampangan version of Bulanglang gets its sourness and a subtle sweetness from guava. The broth is gentle, savory, and comforting, featuring tender cuts of pork belly and a mix of tropical vegetables like taro root (gabi) and swamp cabbage (kangkong).
Ingredients
- 1.5 liters Water
- 1 kilogram Guava (ripe)
- 1 kilogram Pork Belly (cut into serving pieces)
- 4 pieces Gabi / Taro (quartered)
- 1 piece Onion (quartered)
- 1 bunch Snake Beans (cut into pieces)
- 1 bunch Okra
- 3 pieces Green Chilies
- 2 tablespoons Fish Sauce
- 2 tablespoons Sugar (optional)
- Salt to taste
- 2 bunch Kangkong Leaves
Instructions
- In a large pot, bring 1.5 liters of water to a boil. Add the 1 kilogram of peeled ripe guava and simmer until they are soft. Once tender, remove the guava from the pot, mash them in a bowl, and strain the mixture to extract the juice. Set the strained guava juice aside.
- In the same pot, add 1 kilogram of pork belly and let it boil until tender. Skim off any scum that rises to the surface.
- Once the pork is tender, pour back the strained guava juice into the pot. Add 4 pieces of peeled gabi (taro) and let it simmer for a few minutes until the gabi starts to soften.
- Add 1 piece onion (quartered), 1 bunch of snake beans (sitaw), 1 bunch of okra, and 3 green chilies to the pot. Let it simmer until the vegetables are almost cooked.
- Add 2 tablespoons of fish sauce and 2 tablespoons of sugar (optional, adjust to taste). Taste the broth and add salt if needed.
- Finally, stir in 2 bunches of kangkong leaves and simmer for a few more minutes until the vegetables are tender.