Bulanglang Kapampangan
Pork Bulanglang Kapampangan using ripe guavas to sour the soup in simply delicious in my book. Tender pork belly with pork ribs and with vegetables in a rich sour broth just hits the spot!
Servings: 8
Calories: 314kcal
Ingredients
- 5 pcs guava cut in wedges
- 1 kilo pork ribs or belly
- 6 cups water
- 2 tbsp fine salt
- 1 bunch spinach
- 2 pcs taro peeled and quartered
- 1 pc radish peeled and sliced
- 1 pc tomato cut in wedges
- 1 cup green beans tips removed
- 2 pcs long chili
- 1 medium red onion cut in wedges
Instructions
- Soak pork for 30 minutes or overnight in water to remove dried blood. Rinse thoroughly in running water.1 kilo pork ribs or belly
- In a large pot, place pork then add water and salt. Boil in medium heat while removing the scum that rises on top until pork is tender.6 cups water, 2 tbsp fine salt
- Add the guava wedges and cook until a bit tender. Remove guava using a spoon then transfer in a bowl and set aside to cool down.5 pcs guava
- Add green beans, tomato, onion, taro, radish and simmer in medium heat until vegetables are soft.2 pcs taro, 1 pc tomato, 1 cup green beans, 1 medium red onion, 1 pc radish
- When guava is cool to touch, scoop out the guava meat and return the skin into the pot. Mash the guava meat using a fork then tip it back into the pot.
- Taste and adjust seasoning if needed. Tip in spinach and long chili, cook for another 5 minutes or until spinach are limp. Serve and enjoy. Bon appetit!1 bunch spinach, 2 pcs long chili
Nutrition
Serving: 8g | Calories: 314kcal | Carbohydrates: 19.6g | Protein: 26.1g | Fat: 15.3g | Saturated Fat: 5.8g | Cholesterol: 50mg | Sodium: 2113mg | Potassium: 740mg | Fiber: 6g | Sugar: 6.7g | Calcium: 80mg | Iron: 3mg