Sinigang Na Baboy Sa Bayanas

Pork and Guava Stew

I remember growing up, during summer, whenever we went to Zambales to visit our relatives on my father's side, we don't go back home to Bulacan empty handed. We always had bags and bags of fruits and vegetables to bring home. We had guavas, mangoes, singkamas, jackfruits, cashew, camachile, sweet potatoes, cassava, eggplants, long string beans to name some and we  picked those fruits and vegetables ourselves. I remember whenever we went to our aunties'  houses at the farm, I would run right away to where the guava trees were, climb all those tall guava trees and pick all the huge guavas that I can reach. I enjoyed it so much! I wish my son had a chance to experience such childhood.
Sinigang Na Baboy Sa Bayabas is the fancy variant of the popular comfort dish Sinigang. The difference of sinigang sa bayabas compared to sinigang with tamarind is that its more on the lighter and sweeter side than being acidic. When cooking this type of sinigang, make sure to choose guavas that are well ripe as it is more flavorful because of it is has more juice than green or unripe guavas. 
This tangy dish is very versatile, as beef and milkfish (bangus) can be used as a substitute to pork. 
In this recipe, I used a package of instant sinigang sa bayabas mix to infuse more flavor as I felt like my fresh guavas were not enough.

Ingredients: 

• 2 lbs. Pork Liempo or Belly (washed and cut into 2-3 inch chunks)
• 6-8 pcs. Large Soft Riped Guavas (peeled, washed and sliced)
• 1 bunch Long String Beans or Sitaw (washed and cut into 3 inch length)
• 2 medium Daikon or White Radish (peeled, washed, sliced diagonally about 1/2 inch thick)
• 1lb.  Taro/Gabi (peeled, cut in half if necessary)
• 1 medium size Onion (peeled, washed and sliced)
• 1 Large Tomato (washed and quartered)
• 4-6 pcs. Sweet Finger Chili Peppers (washed)
• 2-3 tbsp. Fish Sauce/Patis or to taste
• 5 cups Rice Wash / Hugas Bigas 
  

Let's Cook!

1. In a large casserole, pour rice wash, pork, onion and tomato.
2. Turn on the heat and let it boil. Make sure to remove the scum before the mixture starts to boil thoroughly.
3. While boiling, add sliced guavas and simmer until the pork is tender.
4. Lower the heat into medium.Add taro and simmer for about 5 minutes.
5. Add sliced radish, then mix and simmer for another 3 minutes, then add long string beans.
6. Pour sinigang sa bayabas mix and adjust seasoning with fish sauce.
7. Add sweet finger chili pepper. Turn off the heat immediately and remove from stove to avoid over cooking and to retain the vegetables vibrant colors, nutrients.
8. Place in a bowl and serve with steam rice.
9. Share and enjoy!