Pork Sinigang sa Mangga

"Repetition is the key to mastery...," a high school teacher once said, and from then on, I have always remembered that quote which I often tell my own students. My husband who is a professor of Mathematics also applies the same principle (he refers to it as redundancy) in teaching. Well, today, I applied the principle in the kitchen as I cooked  two dishes for the second time: Sinigang sa Mangga (Pork Rib Stew in Unripe Mango) and Baked Pompano in Orange Balsamic Vinaigrette. 

Last week, I featured Shrimp Stew in Unripe Mango (Sinigang na Hipon sa Mangga), a modification of the original Sinigang sa Mangga (Pork Rib Stew in Unripe mango), a recipe I got from the September 2012 issue of Yummy Magazine. I'm still bothered by allergic cough that explains my craving for something sour so I decided to give the dish a second try. This time, while I followed the original recipe by using pork ribs, the only modification I applied was, instead of sauteing, I just boiled the pork until tender before mixing all the other ingredients as indicated (click here to view original recipe).

Sinigang sa Mangga (Pork Ribs Stew in Unripe Mango)

The second dish, Baked Pompano in Orange Balsamic Vinaigrette, is a featured recipe of Skip To Malou last February 12, 2012. 

Malou is a Filipina blogger based in the United States who specializes in Filipino and Asian dishes. The first time I chanced upon her site, I became an instant follower. Who wouldn't be? Discover for yourself how she earned the title, "Babble's Top 100 Food Mom Blogger"!

Ever since I read her post on the Baked Pompano dish, my excitement has never withered, not even a bit, until I tried it... I mean, I tried the recipe not using Pompano the first time (there was none in the stall of my favorite fish vendor at that time) hence, I settled for Talakitok (cavalla, jack or trevally), another silvery fish, similar to Pompano. 

Here's the proof of my first attempt which Billy, my husband, gave an excellent rating, however, I was haunted with the thought of using Pompano for this dish.

Baked Talakitok in Orange Balsamic Vinaigrette

So this time, following Malou's original recipe of Baked Pompano, here's the result of my repeat performance. Ta-dah! Introducing to you, my family's favorite fish, White Pompano!

My own version of Skip to Malou's Baked Pompano in Orange Balsamic Vinaigrette

Do the two photos look the same? No, they're not twins!!!! :) :) How I wish I have given justice to her recipe!  Oh, by the way, you may click here to view my previous post about this fish.

Now, if you are not fond of fish, do you think you would want to give this a try? Don't forget to share with me how it'll go! :)