Dinner And The Pork Fiesta Sinigang Recipe

This is the 3rd time already that I had dinner at my friend’s friend house. First was when my friend was invited for a dinner so since I am there in the clubhouse she invited me too. We had the all-favorite bulad or the fried fish or as what they called stinky fish but for us here it is not even stinky, it is actually our appetizer. We also had the Mongo, and of course Rice. We ate our dinner with lots of talks, I am glad my friend introduced me to them, I can say it is another set of friends that I wish to treasure.

The second invitation was supposedly learn to drive session. My friend was asked if she could escort her but her husband did not allow her because it was already nighttime. So we ended up eating there again, she prepared us a tonic juice, bacon, bread, mashed potato, and nilagang baka that she said she always choose the tenderloin so it is easy to cook.

Last night we did it again, we even had so much fun this time. She prepared us Puto, toasted bread, bihon with shrimps, and I was too full. Cook is always her passion so that explain everything even her and her husband lived on that house but she could not help to cook varieties of recipes. I am always impressed of how she loves to cook, how I wish I also had that patient in garnishing, slicing and etc.

On the other hand, let me share you this recipe I just got from Working Mom, July 2012 edition. You may want to try this recipe at home.


Pork Fiesta Sinigang:


1 1/2 liters rice washing or water

2 medium tomatoes, sliced

1 med onion, sliced

1/2 kg pork liempo sliced

1/2 kg pork ribs (you must cut the pork to serving pieces)

1 med radish, sliced

1 pack 22g Maggi Magic Sinigang original Sampalok Mix

2 cups sliced mustasa leaves

2 pcs sling panigan

Fish sauce to taste


Boil rice washing with tomatoes, onions, ppork liempo and pork ribs. Simmer over low heat for 45 minutes.  Add radish and cook for 5 minutes. Stir in Maggi Magic Sinigang Original Sampalok Mix. Add the mustasa leaves and siling panigang. Season with fish sauce to taste.

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