Bulanglang Kapampangan is the perfect marriage between meat and vegetables, it’s not as meaty as sinigang and it’s not a vegetable rich like pinakbet or bulanglang, this simply sits between the two. In its most basic form, it uses bony pork cuts for flavour but some special varieties may include Bangus Belly and Prawns which gives it a very unique flavour.
It may look like sinigang but it is not as sour, this is more savoury sweet due to the guavas, very mellow taste but very delicious. Like sinigang or bulanglang its quite easy to prepare, no sautéing needed, it’s just a dump of all ingredients in a pot, let it boil and wait.
- 1 kilo pork ribs (preferably soft bone sections), cut into sections
- 6 pcs red flesh guava, cut in half
- 500 g taro, cubed
- 1 bunch kangkong leaves, trimmed
- 12 pcs okra, trimmed
- 3 Asian eggplants, sliced
- 2 onions, quartered
- 2 large tomatoes, quartered
- fish sauce
- In a pot place pork, guava, onions and tomatoes. Fill with water just enough cover everything. Bring it to a boil then simmer for 45 minutes.
- Add the taro, season with fish sauce then continue to cook for 15 minutes.
- Add the okra and eggplant continue to cook for 5 minutes.
- Add kangkong then continue to cook for 2 more minutes. Taste and check if you need to add more fish sauce. Turn heat off, place in serving platter then serve.