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Who would have thought that the sourness of sampaloc and the milky taste of gata and langka would go so well together? The addition of pork makes it a perfectly well-rounded Pinoy meal.
1. Heat oil in a medium pot. Sauté ginger, onion, and garlic for a minute. Add in pork and cook for 2 minutes.
2. Add in langka and water. Bring to a boil. Add in MAGGI MAGIC SINIGANG® SAMPALOK NA MAY GABI and stir. Lower heat and add gata, bay leaves, and lemongrass. Simmer for 10 minutes.
3. Add shrimps, MAGGI MAGIC SARAP®, and pepper. Simmer until langka is tender. Add in chilies, coriander, basil, and siling labuyo. Simmer for another minute and transfer to a serving bowl.
MAGGI MAGIC Sinigang is a good source of Vitamin C. Vitamin C is needed to synthesize collagen- connecting tissues together.
How to Cut Vegetables
How to Simmer
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2 tbsp canola oil
1/2 kg pork, menudo cut
1 inch ginger, peeled and sliced
1 pc large onion, sliced
4 cloves garlic, peeled and smashed
300 g langka, sliced
2 cups water
1 sachet 22g MAGGI MAGIC SINIGANG® sampalok na may gabi
3 cups kakang gata
2 pcs bay leaves
1 stalk lemongrass, sliced into half-lengthwise and cut into 2-inch slices
2 tsp dried shrimps, soaked in warm water
2 sachets 8g MAGGI MAGIC SARAP®
2 pcs green finger chilies, angle-cut into thin slices
2 tbsp coriander
2 tbsp basil, chopped
4 pcs siling labuyo
1/4 tsp freshly ground pepper, to taste