Sinigang sa Dugo ala Abia

My family loves to eat Sinigang , which is one of the most popular Filipino dishes aside from Adobo. When I posted this photo on my Facebook account, I received lots of messages asking for this particular dish.

This is because, I have this not so ordinary Sinigang recipe which comes from my grandmother, we call it "Sinigang sa Dugo" (Sinigang with pig's blood). It's like cooking the traditional Sinigang but the only difference is that we cook our Sinigang with pig's blood. (Yes, you heard it right!) ;)

Cooking with blood is nothing new and not even unique to the native folks of Taytay. Some says, it's exotic and kinda weird. But believe me, it has more robust flavor than ordinary Sinigang.

Now, I will share to you guys what we Rizaleño enjoyed most. I hope you'll like it! 

Ingredients:

• 1 kilo Pork Ribs (buto-buto)
• 1 medium Onion, quartered
• 2 pieces medium Tomatoes, quartered
• 4 pieces Taro (gabi), peeled and halved
• 4 to 6 pieces Lady Fingers (okra)
• 1 cup String beans (sitaw), cut it bite size
• 1 bunch Water Spinach (Kangkong), leaves separated and stems chopped
• 2 pieces Long Green Chili (siling pang-sigang)
• 1 large pack tamarind base sinigang mix (good for 2 liters)
• 2 cups pig's blood
• 2-3 tablespoons fish sauce
• 5 cups water

Procedure:

1. In a large pot, boil the pork ribs together with the tomatoes, gabi and salt.
2. When pork is tender, add the lady fingers, string beans and Chili. Then add the sinigang Mix.
3. Let it simmer for another 5 minutes and season it with fish sauce.
4. Add the Water Spinach and slowy pour in the pigs blood. Continue stirring and don't stop until the blood boils and thickens.
5. Finally, turn off the heat and serve hot.

Share and enjoy! :)