Dinner Recipe: Sinigang na Baboy Shekynah Angelene Samadan
Ingredients: 1 liter of water (or rice water) ½ kg Pork belly 1 Red onion 1 Taro 2 Tomatoes 1 Okra 2 Kamias 2 Siling haba 1 bundle of Kangkong 1 bundle of Sitaw 1 tbsp of fish sauce 1 pack of Sampalok mix of your choice Cut the pork belly and taro into chunks, like the way they did to your body just because you took a wrong turn in a dark alleyway. Make another victim of a brutal murder, the way the world seems to have done with you. Julienne your onions, but watch your eyes or you might salt the broth even before extracting the flavor from your ingredients. No one wants a salty dish. No one wants to taste your selfishness. In a pot, prepare your sliced ingredients and drown them in lukewarm water. Add salt for taste if you think your tears weren’t enough. Boil it with anger for five minutes. Then, add the lone okra because you hate the way it tastes. The slime sticks to your throat so hope that the heat kills it. Next, add in the chopped tomatoes for color. Simmer it down to medium and watch the seeds float above with the gunk from the pork. Try skimming them off the way you tried to skim your own impurities through ice-cold showers. You failed. Just mix it in then. Justify that it’ll only add to the umami of your soup. Pray no one will notice how lazy you are.
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