Pork Loin Sinigang in Calamansi

PORKSAVOR® All-in-One Seasoning Mix

Ingredients

  • 2L (2000ml) Water
  • 3 pcs. (100g) Tomato
  • 1/2 kilo (500g) Pork loin
  • 1 pc. (100g) Onion, quartered
  • 0.65kg (650g) Gabi, quartered
  • 1 pc (2.5g) Chili, long
  • 20 pcs. (125ml) Calamansi, juiced and seeds removed
  • 1/2 cup (125ml) Fish sauce
  • 1 pack (8g) PORKSAVOR® All-in-One Seasoning Mix
  • 1 pc. (150g) Radish, bias-cut
  • 1 bundle (150g) String beans, bite-size length
  • 1 bundle (150g) Okra, bias-cut
  • 2 bundles (125g) Kangkon leaves and young stalks

Procedure

  1. BOIL AND MASH. In a deep pot, add water and tomatoes. Let it boil until tomatoes are soft enough to mash. Take out the tomatoes and put it in a bowl. Carefully mash the tomatoes, then put it back into the soup.
  2. BOIL. Add pork, onion and taro. Let it boil until pork and taro are fork tender. Add chilli.
  3. SEASON. Add calamansi, fish sauce and PORKSAVOR®. Mix well.
  4. BOIL. Add radish, sitao, okra and kangkong. Cook for one minute. Serve while hot with 1 cup rice and 1 slice mango.

Cooking Tips

If your prefer a thicker sinigang soup, you may add more gabi and crush them. Its starch content will thicken the soup.

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ajinomoto cooking_time  Cooking Time: 40 minutes ajinomoto prep_time  Preparation: 20 minutes ajinomoto servings  Servings: 5 ajinomoto size  Serving size:
-2 1/2 cups Pork Loin Sinigang in Calamansi (275g)
-1 cup rice (160g)
-1 slice mango (60g)

Products Used

PORKSAVOR®  All-In-One Seasoning Mix Buy Now

Nutrition Facts

Calories per serving (kcal)
695
Carbohydrates (g)
99.2
Proteins (g)
26.7
Fat (g)
20.1
Dietary Fiber (g)
7.5
Calcium (mg)
168.4
Iron (mg)
7.0
Sodium (mg)
-
Thiamin (mg)
1.04
Riboflavin (mg)
0.52
Niacin (mg)
9.4
Ascorbic Acid (mg)
74

Good to Know Nutrition Facts

Calamansi is a good source of Vitamin C that helps fight against diseases.

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