Sinigang Pork

Thanks Marilu for typing this up! And for the tip to have this with fried fish. This was an ideal dish to come home to on a cold winter night.

1 pack pig knuckles from butcher

1 package sinigang (sampaloc) mix from Thai store

variety of vegetables:

1 batches baby bochoy

1 1/2 lb string green beans

2-4 taro (gabi)

1-2 green or red hot pepper

2 ripe plum tomatoes

1. in a dutch oven pot boil pork in about 5 cups of water; reduce heat to medium and let boil for 3 hours (skimming scum that accumulates on side of pot) until meat falls out of the skin and bones
2. let cool slightly; remove all skin and fat from meat; discard skin and fat
3. place meat in bowl, cover
4. keep the broth in the pot and refrigerate overnight; skim the fat off the broth before using again next day
5. boil broth, pour in one package of sinigang mix; reduce heat to medium
6. put in the gabi cook, for about 10 mins or until tender, followed by green beans and hot peppers until cooked
7. add the bochoy last and turn off heat
8. taste; if still too sour or salty add more water
9. serve with steamed rice.