Sophie has been asking me for days now to cook her favorite pork neck bone sinigang. She just love sinigang. It could be fish, shrimp or pork neck bone. Usually I would cook her shrimp sinigang because it is easier and faster to cook ( only takes 30 minutes or less). And because we love shrimp. But lately she has been craving for buto-buto. She hasn't eaten it in a long time. I feel guilty since I don't eat pork it doesn't mean that she shouldn't. But since I didn't have enough time to cook sinigang when we get home in the afternoon (it takes an hour or more for the meat to be tender), I decided to cook 'sinigang na buto -buto' in my slow cooker.
Sinigang is a Filipino soup known for its sour taste. Tamarind is mainly used as the ingredient for the sour flavor. But guava, calamansi and green mango is also used. Sinigang is similar to Malaysian singgang.
I love my Crock-Pot. It's very convenient. I would just prepare and put everything in the morning before bringing Sophie to school then head to work. And would come home to a cooked meal. I have been using my Crock-Pot for my slow-cooked whole chicken. This time I want to experiment slow-cooked pork neck bone sinigang. Hopefully after this, I can try cooking different dishes in my Crock-Pot.
Below is the recipe for my slow-cooked sinigang.
Ingredients
2 lbs pork neck bone
2 pcs medium tomatoes, quartered
1 pc onion
1 lb radish, cut into big cubes
1 lb long beans
1 lb bok choy
1 pc small ginger, chopped
1/2 cup fish sauce
2 tbsp peppercorn
2 pcs onion stalk
2 tbsp sinigang mix
2 L water
Procedure
1. Place the pork neck bone, tomatoes, 1 L water, onion, ginger, fish sauce and peppercorn in Crock-Pot, set on low ( 8-10 hours slow cook).
2. When you get home, add radish, beans, 1 L water and onion stalk. Set at high. Simmer for 30 minutes. Then add bok choy. Simmer for another 10 minutes.
3. Serve with rice.
