Enjoy a tangy twist on tradition with Pork Sinigang sa Mangga. Succulent pork pairs perfectly with fresh mango mixed with sampalok, delivering a delightful harmony of savory and sour flavors in each bite.
Place the sampaloc and mangga in a pot with the water. Place over medium heat and simmer until the shells of the sampaloc crack. Let it cool.
Remove the shells from the sampaloc and get as much of the meat into the water, including the meat surrounding the seeds. Discard the seeds and shells.
Strain onto another bowl and use a spoon to mash the pulp and mangga onto the strainer. Set the stock aside.
Season the ribs with salt and pepper. Fry on a pan with hot cooking oil until each side is browned. Transfer to a plate lined with kitchen towels.
Heat four cups of water in a pot over medium. Add the tomato, onion, and sampaloc-mangga stock. Let it boil.
Mix in the ribs and simmer covered for 15 minutes. Skim off the fat.
Add the gabi and eggplant and simmer covered for another 15 minutes.
Turn off the heat and place the remaining sliced mangga, string beans, and kangkong inside the pot. Allow the residual heat to cook them. Serve hot.
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