Pork Bulanglang (Kapampangan Sinigang sa Bayabas)
Pork Bulanglang is a distinctive Kapampangan sour soup where guava replaces the typical tamarind as the souring agent, creating a more delicate broth that cradles tender chunks of pork belly, taro (gabi), and water spinach (kangkong). A cornerstone of Pampanga's regional cuisine, this comforting dish artfully balances its light sourness with subtle natural sweetness, offering a refined alternative to the sharper notes of traditional sinigang.
Equipment
- Large Heavy-Bottom Pot (Kaldero) For even heat distribution and preventing scorching
- Fine-mesh strainer (salaan) For straining guava pulp
- Sharp knife (kutsilyo) For cutting meat and vegetables
- Wooden spoon (sandok na kahoy) For gentle stirring without scratching the pot
- Measuring cups and spoons (Panukat) For accurate measurements
- Cutting board (Sangkalan) For preparation work
Ingredients
For the Soup Base:
- 2 pounds pork belly Liempo - cut into 2-inch cubes
- 7 cups water Tubig
- 1 onion Sibuyas, peeled and quartered
- 1 tablespoon fish sauce Patis
Vegetables and Fruits:
- 1 bunch water spinach Kangkong - separated into stalks and leaves
- 1 pound fresh guava Bayabas - about 10-12 pieces
- 8 pieces taro Gabi - peeled and cut into 2-inch chunks
Instructions
- Begin the initial preparation (paghahanda) by combining pork belly (liempo) and water (tubig) in a large heavy-bottomed pot (kaldero) over medium heat (katamtamang init). Bring to a boil, carefully removing any scum that rises to the surface.
- Add quartered onions (sibuyas) and fish sauce (patis). Lower the heat to maintain a gentle simmer. Cover and cook for 1-1½ hours until the pork is tender (lumambot), checking occasionally and adding hot water if needed.
- While the meat cooks, prepare the guava (bayabas). Cut them in half and scoop out the seeds. Mash the seeds with 1 cup of water, then strain the mixture through a fine-mesh strainer (salaan) to extract the sour essence.
- Once the pork is tender, add the peeled and cut taro (gabi) and the guava halves. Cook for 5 minutes. Add the kangkong stalks first, cooking for 2 minutes before adding the leaves. Kangkong should remain crisp-tender (malutong na malambot).
- Season with salt (asin) to taste. If the broth is too sour, add a small piece of peeled potato to absorb excess sourness. Serve hot with steaming white rice (mainit na kanin) and optional patis-calamansi dipping sauce.
- Let the soup rest for 5 minutes before serving to allow the flavors to meld together perfectly.
Tips from Lola's Kitchen
- Choose pork belly with good fat marbling for better flavor
- Look for guavas that are slightly firm but give when pressed
- Don't overcook the kangkong - it should remain crisp-tender
- Keep the broth clear by skimming regularly
- The best guavas for this dish are those that are 75% ripe
Nutrition
Calories: 450kcalCarbohydrates: 18gProtein: 5gFat: 32gSaturated Fat: 29gPolyunsaturated Fat: 9gMonounsaturated Fat: 37gCholesterol: 109mgSodium: 580mgPotassium: 324mgFiber: 4gSugar: 1gVitamin A: 17IUVitamin C: 2mgCalcium: 22mgIron: 1mg
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