Another variation of Sinigang and one of the tastiest perhaps is the Sinigang na Buto-buto with gabi. Sinigang is a Filipino sour soup dish composed of either meat or seafood. The common meats used to make this dish are pork and beef while fish and shrimps are two of the common seafood ingredients. Aside from meat and seafood, this dish is also comprised of different local vegetables that are available whole year long.
Pork neck bones are called “Buto-buto”. This part of the pig is a combination of bones and meat. Most of the flavors are extracted from the bones; this was the reason why “Buto-buto” has become the choice for for Sinigang.
Gabi or taro root acts like a thickener. When boiled for some time, taro root has the tendency to melt or dilute in water; this makes the soup thick.
Do you also use Buto-buto in your sinigang or do you prefer the meatier parts?
Try this Sinigang na Buto-buto with gabi and let me know what you think.