When santol season comes and Santol is abundant, using this fruit for this delicious dish is worth trying. You can use pork or fish, just make sure to taste for the right amount of sourness that you need.
1 kilo of santol, peeled and cut in halves
1 kilo of pork belly or liempo cut in big chunks
* if you have salmon or bangus you can replace the pork
a bunch of kangkong or talbos ng kamote (kamote tops)
some okra or gumbo
2 eggplants, sliced
1 onion, peeled and quartered
2 tomatoes, quartered
two tablespoons of cooking oil
salt, and fish sauce to taste
Put your cooking oil , then sauté briefly onions and tomatoes.
Fry them for about 2 minutes then pour in your water about two to three cups.
Cover and let it boil.
Once they boil add your meat , some salt and fish sauce to taste. Cover and let it simmer for ten minutes.
After ten minutes add your santol and taste the soup.
Cover and lower the fire and let it continue to simmer for another ten minutes. Check from time to time.
Add your vegetables and let it simmer for another five minutes. Taste the soup if it needs some more salt. If you will be using fish like salmon or bangus. You will have to add them at the same time you add the vegetables as they cook more quickly than meat.