"𝐖𝐎𝐊" 𝐭𝐡𝐢𝐬 𝐰𝐚𝐲 (𝐛𝐥𝐨𝐠 𝐧𝐨. 8)

𝘚𝘪𝘯𝘪𝘨𝘢𝘯𝘨 𝘪𝘴 𝘰𝘯𝘦 𝘰𝘧 𝘵𝘩𝘦 𝘮𝘰𝘴𝘵 𝘸𝘦𝘭𝘭-𝘬𝘯𝘰𝘸𝘯 𝘍𝘪𝘭𝘪𝘱𝘪𝘯𝘰 𝘥𝘪𝘴𝘩𝘦𝘴 𝘪𝘯 𝘵𝘩𝘦 𝘸𝘩𝘰𝘭𝘦 𝘸𝘰𝘳𝘭𝘥 𝘢𝘯𝘥 𝘸𝘢𝘴 𝘦𝘷𝘦𝘯𝘵𝘶𝘢𝘭𝘭𝘺 𝘯𝘢𝘮𝘦𝘥 𝘵𝘩𝘦 𝘸𝘰𝘳𝘭𝘥'𝘴 𝘣𝘦𝘴𝘵 𝘴𝘰𝘶𝘱 𝘣𝘺 𝘛𝘢𝘴𝘵𝘦 𝘈𝘵𝘭𝘢𝘴 𝘪𝘯 2021.

𝘛𝘩𝘪𝘴 𝘱𝘰𝘳𝘬 𝘣𝘦𝘭𝘭𝘺 𝘚𝘪𝘯𝘪𝘨𝘢𝘯𝘨 𝘐 𝘸𝘪𝘭𝘭 𝘤𝘰𝘰𝘬 𝘪𝘴 𝘢 𝘷𝘢𝘳𝘪𝘢𝘵𝘪𝘰𝘯 𝘰𝘧 𝘵𝘩𝘦 𝘰𝘳𝘪𝘨𝘪𝘯𝘢𝘭 𝘱𝘰𝘳𝘬 𝘚𝘪𝘯𝘪𝘨𝘢𝘯𝘨 𝘥𝘪𝘴𝘩 𝘵𝘩𝘢𝘵 𝘶𝘴𝘦𝘴 𝘵𝘢𝘮𝘢𝘳𝘪𝘯𝘥/𝘵𝘢𝘮𝘢𝘳𝘪𝘯𝘥 𝘱𝘰𝘸𝘥𝘦𝘳 𝘰𝘳 𝘴𝘰𝘮𝘦 𝘱𝘰𝘸𝘥𝘦𝘳 𝘮𝘪𝘹 𝘢𝘴 𝘢 𝘴𝘰𝘶𝘳𝘪𝘯𝘨 𝘪𝘯𝘨𝘳𝘦𝘥𝘪𝘦𝘯𝘵 𝘧𝘰𝘳 𝘵𝘩𝘦 𝘣𝘳𝘰𝘵𝘩. 𝘔𝘺 𝘷𝘦𝘳𝘴𝘪𝘰𝘯 𝘸𝘢𝘴 𝘐'𝘮 𝘶𝘴𝘪𝘯𝘨 𝘎𝘶𝘢𝘷𝘢 𝘢𝘯𝘥 𝘭𝘦𝘮𝘰𝘯 𝘫𝘶𝘪𝘤𝘦 𝘧𝘰𝘳 𝘢𝘭𝘵𝘦𝘳𝘯𝘢𝘵𝘪𝘷𝘦𝘴 𝘵𝘰 𝘵𝘢𝘮𝘢𝘳𝘪𝘯𝘥 𝘵𝘰 𝘮𝘢𝘬𝘦 𝘵𝘩𝘦 𝘣𝘳𝘰𝘵𝘩 𝘴𝘰𝘶𝘳, 𝘢𝘭𝘴𝘰 𝘧𝘰𝘳 𝘩𝘦𝘢𝘭𝘵𝘩 𝘣𝘦𝘯𝘦𝘧𝘪𝘵𝘴 𝘎𝘶𝘢𝘷𝘢 𝘢𝘯𝘥 𝘱𝘪𝘯𝘦𝘢𝘱𝘱𝘭𝘦 𝘢𝘳𝘦 𝘨𝘰𝘰𝘥 𝘴𝘰𝘶𝘳𝘤𝘦𝘴 𝘰𝘧 𝘝𝘪𝘵𝘢𝘮𝘪𝘯 𝘊. 𝘐 𝘤𝘩𝘰𝘰𝘴𝘦 𝘣𝘦𝘭𝘭𝘺 𝘣𝘦𝘤𝘢𝘶𝘴𝘦 𝘪𝘵 𝘪𝘴 𝘦𝘢𝘴𝘪𝘦𝘳 𝘵𝘰 𝘵𝘦𝘯𝘥𝘦𝘳𝘪𝘻𝘦.
𝘐𝘯 𝘤𝘢𝘴𝘦 𝘺𝘰𝘶 𝘥𝘰𝘯’𝘵 𝘭𝘪𝘬𝘦 𝘵𝘰 𝘶𝘴𝘦 𝘱𝘰𝘳𝘬 𝘣𝘦𝘭𝘭𝘺, 𝘺𝘰𝘶 𝘤𝘢𝘯 𝘶𝘴𝘦 𝘱𝘰𝘳𝘬 𝘳𝘪𝘣𝘴 𝘢𝘯𝘥 𝘱𝘰𝘳𝘬 𝘴𝘩𝘰𝘶𝘭𝘥𝘦𝘳.

Iɴɢredιeɴтѕ

• porĸ вelly ѕlιced тo ѕervιɴɢ pιeceѕ
• мedιυм eɢɢplαɴтѕ ѕlιce dιαɢoɴαlly
• Kαɴɢĸoɴɢ reмove ғroм тнe ѕтeм
• тoмαтoeѕ qυαrтered
• Pιɴeαpple jυιce
• Pαтιѕ or ғιѕн ѕαυce
• Rαdιѕн ѕlιced
• Gαвι or тαro rooт peeled αɴd sʟɪᴄᴇᴅ
• ѕιlιɴɢ pαɴѕιɢαɴɢ or ғιɴɢer pepper
• Medιυм-ѕιzed red oɴιoɴѕ ѕlιced
• Gυαvαѕ qυαrтered
• ѕαlт αɴd pepper

🅸🅽🆂🆃🆁🆄🅲🆃🅸🅾🅽🆂

How to cook Sinigang na Baboy sa Bayabas:

• Before cooking prepare all the spices and ingredients you want to put in your recipe.

• Here I sliced the guava, eggplant, gabi, radish, tomato, garlic, and onion.

• In a medium-size pot, put oil to saute the onion, garlic, and tomato.
• Put salt and pepper before putting the pork for the taste to incorporate better.
• Then add the pork belly and cook it and saute it for 5 to 10 minutes until it slightly turns brown.

• Add water and cooked it for about 30 to 40 minutes or until the meat is tender.
  

• Add the guava, gabi, and pineapple juice, then cook for 8 minutes.

• Then add the sliced radish and eggplants and simmer for another 6 minutes.

*Finally wash and add in the Kangkong and siling pansigang and simmer for 1 minute more.

*Turn off the stove and it's ready to serve.

🅲🅻🅾🆂🅸🅽🅶 🆁🅴🅼🅰🆁🅺🆂:

𝙃𝙞 𝙜𝙪𝙮𝙨, 𝙖𝙣𝙤𝙩𝙝𝙚𝙧 𝙙𝙞𝙨𝙝 𝙛𝙤𝙧 𝙮𝙤𝙪𝙧 𝙩𝙤 𝙩𝙧𝙮 𝙤𝙣 𝙮𝙤𝙪𝙧 𝙤𝙛𝙛 𝙙𝙖𝙮. 𝙃𝙤𝙥𝙚 𝙮𝙤𝙪 𝙡𝙞𝙠𝙚 𝙞𝙩. 𝙋𝙡𝙚𝙖𝙨𝙚 𝙙𝙤 𝙘𝙤𝙢𝙢𝙚𝙣𝙩 𝙙𝙤𝙬𝙣 𝙗𝙚𝙡𝙤𝙬 𝙞𝙛 𝙮𝙤𝙪 𝙝𝙖𝙫𝙚 𝙖𝙣𝙮 𝙨𝙪𝙜𝙜𝙚𝙨𝙩𝙞𝙤𝙣𝙨 𝙖𝙣𝙙 𝙧𝙚𝙦𝙪𝙚𝙨𝙩𝙨 𝙛𝙤𝙧 𝙛𝙪𝙩𝙪𝙧𝙚 𝙗𝙡𝙤𝙜𝙨. 𝙐𝙣𝙩𝙞𝙡 𝙩𝙝𝙚 𝙣𝙚𝙭𝙩 𝙚𝙙𝙞𝙩𝙞𝙤𝙣 𝙤𝙛 " "WOK" this way ", 𝙏𝙝𝙖𝙣𝙠𝙨 𝙖𝙣𝙙 𝙗𝙮𝙚 𝙛𝙤𝙧 𝙣𝙤𝙬... 𝙂𝙤𝙙 𝙗𝙡𝙚𝙨𝙨!

𝑷̲̅𝒓̲̅𝒆̲̅𝒗̲̅𝒊̲̅𝒐̲̅𝒖̲̅𝒔̲̅ 𝑬̲̅𝒅̲̅𝒊̲̅𝒕̲̅𝒊̲̅𝒐̲̅𝒏̲̅ 𝒐̲̅𝒇̲̅ ""𝑾̲̅𝑶̲̅𝑲̲̅" 𝒕̲̅𝒉̲̅𝒊̲̅𝒔̲̅ 𝒘̲̅𝒂̲̅𝒚̲̅"

"WOK" this way" Blog #1,DINUGUAN
"WOK" this way" Blog #2,PORK BINAGOONGAN
"WOK" this way" Blog #3,PORK SIOMAI
"WOK" this way" Blog #4,LECHON MANOK
"WOK" this way" Blog #5,IGADO
"WOK" this way" Blog #7,GUINISANG MUNGGO