#CookMe: Sinigang na Lechon

Lechon is one of Cebu's signature dish. It's a fiesta staple, the star of any celebration. Here, "Na'y lechon..." is tantamount to saying I love you. At least for me. Then we have Sinigang, one of the country's most popular dishes. A Sunday lunch favourite. And just like a very famous, sensible, and artistic song goes "I have lechon, I have sinigang. Ugh! Singang na Lechon!". Yes, due to a bad, albeit welcomed hangover, I decided to put two amazing dishes together. And because I am kind, handsome, and apparently, a wonderful chef. I will share my recipe. Let's go!

Ingredients

1/2 kilo of Pork Lechon

     - You can buy this at your nearest market. You can be fancy and buy it from Zubuchon, CNT, Rico's and other famous lechon houses. Or you can use leftovers from a party that I wasn't invited in. Your choice.

1 pack of the following vegetables: Radish (Labanos), Winged Bean (Sigarilyas), String Beans (Sitaw), and Spinach (Alugbati)

     - By pack, I mean the ones you see pre-packaged in a supermarket. You can also use other Sinigang veggies like Eggplant (Talong), Lady's Finger, and Swamp Cabbage (Kangkong)

2 pieces - Night (Gabi)

2 pieces - Long Chili (Siling Haba)

3 pieces - Tomatoes (Kamatis)

1 piece - Onion (Sibuyas)

3 cloves of Garlic (Bawang)

1 small sachet of Knorr Sinigang Mix with Gabi and 1 big sachet of Knorr Sinigang Mix

     - You can disregard the small sachet. You can also disregard the big sachet and make Nilaga instead.

Instructions

1. Let go of any negative thoughts or feelings. Move on na bes. Cooking is supposed to be fun and relaxing. We want our Sinigang to be sour, not bitter.

2. Wash all the ingredients.

3. Chop your vegetables anyway you like. I don't think your stomach or esophagus will complain about the shape of your veggies. 

4. In a cooking pot, sautè the holy trinity: Garlic, Onion, and Tomatoes. Add the lechon once the holy trinity seems like its cook (ie. if it stops moving). Stir together for about a minute or two then add the Night (Gabi). Stir again then add the small sachet of Knorr Sinigang Mix with Gabi. Stir again. Once you feel like the sinigang mix has enveloped each and every piece of pork, add just enough water to cover the meat. Let it simmer for 15 - 20 minutes.

5. After simmering, add just enough water to fill the pot. Don't fill the pot, leave enough space for the vegetables. Sometimes it may seem like giving your all is good, but not this time. Add the big sachet of Knorr Sinigang Mix and wait until it starts to boil.

6. Once it starts boiling, add all the vegetables, except the spinach. Add a dash of salt and pepper to taste. Or you can just add two table spoons of Fish Sauce (if you have any). Then wait for about 10 minutes, or until the vegetable is cooked according to your liking. Add the spinach then turn off the heat. The heat will be enough to cook the spinach.

7. Savour the moment before the food. Congratulate yourself for a job well done. You have concocted something extraordinary (with my help of course). Now, go and celebrate with a plate full of rice. Enjoy!

Finish product!

There you have it guys. I plan on making this as a blog staple post. I love to cook and eat, and I want to share the dishes I try to recreate. Be sure to check my blog every now and then for any updates. You can also like my Facebook page, I added a widget on my blog to make it easier. Until our next food trip!