Tapsi Ni Lauren

Prepare the Pork: In a large pot, add the pork and cover with water. Bring it to a boil and let it simmer for about 5-10 minutes. This helps remove impurities and scum. Afterward, drain and rinse the pork. Make the Broth: In the same pot, add the cleaned pork, onion, tomatoes, and 3-4 cups of water. Bring to a boil, then lower the heat and let it simmer for about 40-60 minutes or until the pork becomes tender. Add the Tamarind: Once the pork is tender, add the tamarind paste (or fresh tamarind if you're using it). If using fresh tamarind, boil it in a separate pot of water, mash it, and strain it to extract the juice before adding it to the pot. Stir to combine. Season the Soup: Add fish sauce, sugar (optional), and a pinch of salt and pepper. Taste and adjust the seasoning, adding more fish sauce or tamarind if needed to achieve the right level of sourness. Add the Vegetables: Add the eggplant, radish, and string beans. Let it cook for about 5-7 minutes until they start to soften. Add the okra (optional) and cook for another 3-5 minutes. Finally, add the kangkong (or other leafy greens) and simmer for another 2-3 minutes, until everything is tender. Serve: Taste the broth one last time, adjust seasoning if necessary, and serve the sinigang hot with steamed rice.

1. Prepare the Pig: Clean the Pig: Make sure the pig is properly cleaned and gutted. If you have it butchered, the innards should be removed, and the pig should be thoroughly cleaned inside and out. Marinate: In a large bowl, mix salt, pepper, minced garlic, lemongrass, and a little soy sauce (optional) with vinegar or calamansi juice to create a marinade. Rub this mixture all over the pig, including inside the cavity. Let it marinate for at least 4 hours or overnight for maximum flavor. Stuff the Pig: Stuff the pig’s cavity with a combination of bay leaves, onions, and more lemongrass. This will infuse the meat with aromatic flavors as it roasts. 2. Prepare the Roasting Setup: Set up a Rotisserie or Pit: If using a traditional pit, dig a deep hole and line it with stones, placing a grill rack above it where the pig will rest. Ensure the fire source is placed to allow for indirect cooking. If you're using a rotisserie, ensure the spit can handle the weight of the pig. Skewer the Pig: Using bamboo skewers or a metal rotisserie spit, securely skewer the pig through the center lengthwise. The pig should be balanced evenly on the skewer to rotate properly. 3. Roast the Pig: Start the Fire: Start a fire using charcoal or wood, ensuring that the heat is indirect. If using a rotisserie, you can adjust the heat by raising or lowering the spit to control the cooking temperature. Roast: Roast the pig for 4 to 8 hours, depending on the size of the pig and the heat of the fire. It’s important to rotate the pig regularly (if using a rotisserie) to ensure even cooking. Baste with Oil: Occasionally baste the pig with cooking oil or its own drippings to keep the skin crispy and prevent the meat from drying out. 4. Check for Doneness: The pig is done when the skin is golden brown and crispy, and the internal temperature reaches around 180°F (82°C) for the meat to be tender. If you don’t have a thermometer, you can test by checking if the meat is tender and the skin is crispy and easily crackled when you press it. 5. Serving: Once the lechon is cooked, remove it from the spit and let it rest for about 15 minutes before carving. Serve with a dipping sauce such as lechon sauce (a sweet and savory soy-based sauce) or vinegar with chili.