Sinigang na Baboy at Gabi
Finding the small gabi was the spark. The inspiration was a wonderful kurobota pork sinigang Mrs. MM had at Mamou a few weeks ago. The two hands full of small gabi turned out to be too little for the large pot of sinigang we were making, but it turned out brilliantly nonetheless. First roughly 1.5 kilos of pork belly or liempo were cut into large cubes and simmered in water with some onions and peppercorns for some 2+ hours until tender. In another pot, we made some fresh unripe tamarind broth and mashed and strained that and set it aside. Once the pork was tender, and some of the water had been boiled off, we added the tamarind puree to taste (we like it sour, so adjust accordingly). Next I added the gabi and let that cook until soft, at which point, I fished out all the gabi and mashed it roughly with a fork and returned the mash to the boiling pot...
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Originally Posted by stem298
Just as long as she gets the aromatherapy devices going straight after
was so hot, cant believe they put a whole chili in it, then serve it to someone. didnt find it too amusing minie did though she was 
