Comments on: A “Souped-Up” Pork Rib Sinigang a la Marketman

By: Marketman

Marketman — Tue, 23 Oct 2012 08:45:25 +0000

Lanie, take some lechon legs or feet and other lechon parts and simmer them in water with some onions peppercorns and some salt until you get a flavorful lechon broth. Actually, re-reading the post, the process for making the broth is described in the last paragraph in reasonable detail. Did you not bother to read it?

By: Lanie

Lanie — Tue, 23 Oct 2012 06:19:32 +0000

hi, what is lechon broth? thanks

By: ted

ted — Thu, 03 Nov 2011 00:14:06 +0000

@BettyQ, sorry have not gotten any email from MC. I think the last time she sent out her email to both of us was the last i’ve heard of her. Been busy with work as well so just now re-visiting MM’s site.

By: betty q.

betty q. — Wed, 02 Nov 2011 17:23:58 +0000

MP…do you have a bomb shelter? Ask hubby to have one constructed so you can enjoy your PORK meals without pakialameros!

By: giancarlo

giancarlo — Wed, 02 Nov 2011 15:00:04 +0000

Wow, hope this makes the menu by the time I visit Cebu. Looking forward to finally eating at your restaurants!!!!! Yum yum.

By: MP

MP — Wed, 02 Nov 2011 11:10:31 +0000

Hubby said: trust MM and Bettyq to come up with new ideas to liven up our table… like wisdom tooth, i will try the crispy pata sinigang for our friday lunch. I went to 2 chinese restos yesterday but they don’t have chinese roast pork! good thing I was able to buy some pata which i can use to make cripsy pata, then CP sinigang…ahhhh the joys of cooking and eating, made more exciting thanks to MM and bettyq.. can you imagine what will happen if the religious extremists raid our friday lunches and lock us up for enjoying an all-pork meal????

By: hitokirihoshi Jr.

hitokirihoshi Jr. — Wed, 02 Nov 2011 09:06:10 +0000

look pa lang , delicious na!

Of all kinds of cooking pork, i least prefer lechon and fried pork. Then my favorite nga is sinigang and laga ( parang nababawasan kasi ang katabaan.hehe). So your recipe reminds me that ribs is not only for laga but also for sinigang.

mabuhay!

By: Wisdom tooth

Wisdom tooth — Wed, 02 Nov 2011 04:47:36 +0000

Betty q, my family is a sinigang lover, kahit na anong sinigang. Your version with the crispy pata…PIKIT MATA ihulog sa stock pot pero hindi sayang dahil knowing my family, ISANG KISAP MATA lang ubos yung sinigang mo. Hahaha
I will surely try this version…

By: ami

ami — Wed, 02 Nov 2011 01:36:06 +0000

I also prefer the ribs for lechon since the stuffings inside the rib cage make this part more flavorful that the other parts. Aside from ribs, my family also prefers the shoulders since this has less fat.
My family uses ribs for sinigang and tinola all the time, and yes, up until I read Noli Me Tangere I always thought that tinola is made up of pork and not chicken.
I don’t remember if you’ve tried this in your lechon experiments but I have tried lechon sinigang using left over lechon. The lechon meat still retained it lechon-ness despite sitting in the sinigang broth for hours.

By: PITS, MANILA

PITS, MANILA — Wed, 02 Nov 2011 01:13:59 +0000

I LOVE THIS! AND EVEN MORE IF IT’S ‘CURED’ BY JUST RE-HEATING. FLAVOR IS MORE DISTINCT, MEAT IS MORE TENDER, BROTH IS OF A THICKER CONSISTENCY, SERVED OVER A BOWL OF STEAMING RICE …