Like actors, authors and other professional who use their A.K.A, I am popularly known in the culinary circle as Chef Benedict. As a budding writer, i am known to my readers as John Reyes.

Here is my first article on Asian Cuisine as i travel and dine with you for the ultimate culinary adventure in my country and around Asia.

For my first in the series, I wish to introduce you to an extra-ordinary dish that is popular in the Metro Manila.

This special Filipino dish is known locally as: Sinigang Na Bangus at Baboy sa Bayabas (Milkfish and Pork Belly in Guava Juice)

                                              Sinigang Na Bangus at Baboy sa Bayabas

Here are the ingredients:

500g pork belly, chopped in eight equal sizes

500g Philippine Milk fish, chopped in 4 equal sizes

500g ripe guava, sliced

6 pieces okra, cut in half

100 grams sweet potato tops

200 grams String beans, cut 2 inches apart

6 cups rice water

Procedure:

Clean and chop pork belly into eight equal bite sizes. Set aside

Clean milk fish and cut into four equal sizes. Set aside

In a casserole, place the sliced guava, add two cups water and boil for 10 minutes. Extract guava juice by placing in a soft cloth and squeezing it to form a guava juice concentrate. Set aside the strained guava juice.

In another casserole, place the bite size pork and add six cups rice water. Let boil for 30 minutes or until it becomes tender. Add milk fish and cook for another five minutes. Then add okra, string beans, potato tops and cook for another three minutes.

Salt & pepper, fish sauce to taste.

Serve hot. Good for six servings.

This dish is particularly popular in the national capital region especially among the tagalog-speaking towns and cities of metro manila.

Happy eating and enjoy.