Sinigang na baboy (pork sinigang) is an all-time favorite Filipino dish of pork cooked in a sour soup of tamarind. Made, usually, with a lot of vegetables, so it is also very nutritious.
Sinigang has been and always will be a mainstay dish of the everyday Filipino dining throughout the country. A comfort-food to a lot of people. Its lip-smacking sourness will surely wake up your tastebuds and delight your palate.
What is Sinigang?
Sinigang is a Filipino meaty soup that is known for being sour and savory, and sometimes spicy. Serve it with rice and it is a complete meal on its own. There are, of course, different ways to prepare it and has a lot of variations.
Numerous souring agents can be used aside from the most popular choice wich is tamarind. Guava, santol, kamias, green mango, and calamansi are some of the local fruits that are also used.
As for the protein: chicken, fish, seafood, and beef are all typically used. But the most common and favored meat for this sour and savory dish is pork.
What cuts of pork to use for Sinigang?
Any cuts of pork can actually be used for making Pork Sinigang. So it is really up to you what
- Pork belly (Liempo) - tender fatty meat that is rich in flavor
- Pork shoulder or ham (Kasim or Pigue) - meatier, no bones or fats but a little less flavorful than belly or ribs
- Pork ribs, spareribs or neck bones - boney but with lots of flavors great for soups
- Pork hock or knuckles or tailbone - lesser fat than belly and cheaper but may require a longer cooking time
Sinigang na Baboy Ingredients
Here are the list of the basic ingredients in making Pork Sinigang:
- pork. Choose from belly, shoulder or ham, ribs or hock
- tamarind. You may use fresh unripe tamarind like the traditional way. You can also use powdered tamarind mix made for Sinigang or tamarind paste in jar
- red onion- yellow onion can also be used
- tomato -use ripe plump ones
- fish sauce or salt
- radish (labanos)
- kangkong (water spinach)
- finger chili (Siling haba)
Optional ingredients for making Sinigang na Baboy:
- string beans (sitaw)
- taro (gabi) - makes the soup thicker
- eggplant
- okra
How to cook Sinigang na Baboy?
- Place pork ribs and water in a pot and bring to boil.
- Add the red onion, tomatoes and fish sauce. Cover and let it simmer until pork becomes tender.
- Add the taro and simmer again for 5 minutes.
- Toss in the string beans and radish and let it cook for 2 minutes
- Add the okra, eggplant, finger chili, and the kangkong stalks.
- Add the tamarind paste or tamarind powder mix. Season with salt if needed.
- Toss in the kangkong leaves. Turn off the heat and let the vegetables finish cooking from the residual heat.
Other variation of Sinigang Recipes to try:
Sinigang na Hipon |
Sinigang na Salmon |
Sinigang na Baboy (Pork Sinigang)
Ingredients
- 2 pounds pork ribs or 1 pound of belly or ham -cut into serving pieces
- 2 liters water
- 1 medium red onion -cut into quarters
- 4 pieces tomatoes - cut into quarters
- 3 tablespoon fish sauce
- 2 pieces taro (gabi) -medium - peeled and cut into quarters
- 6 pieces string beans (sitaw) - cut into 2-inch long pieces
- 1 medium radish - peeled and cut thin diagonally
- 2-3 finger chilies
- 8 pieces okra (small) - ends trimmed
- 1 medium eggplant - cut into 1-inch pieces
- 1 bunch kangkong (water spinach) - leaves and tender stalks separated
- 4 tablespoon tamarind paste
- salt
Instructions
- Place pork ribs in a large pot. Pour water and bring to a rolling boil over high heat. Use a slotted spoon to skim off the scum that floats to the surface.
- Add the red onion, tomatoes and fish sauce. Once it starts to boil again, cover the pot with the lid and lower the temperature to low. Let it simmer until pork becomes tender.
- Add the taro and cover and simmer again for 5 minutes.
- Toss in the string beans and radish and let it cook for 2 minutes
- Add the okra, eggplant, finger chili, and the kangkong stalks.
- Add the tamarind paste and mix until dissolved. Season with salt if needed.
- Before all the vegetables are done, toss in the kangkong leaves. Turn off the heat and let the vegetables finish cooking from the residual heat.
- Serve in bowls with plain steamed rice and fish sauce with some of the finger chili squashed into it as a dip.
Nutrition
I changed a few things from this recipe's checklist to fit my taste. But overall, it still went great! Thanks for sharing
What tamarind paste do you use?
It is a Thai brand I got from S&R. But any regular (not sweetened) tamarind paste should work.
Thankssss
Welcome!!
This is my all time favorite food!thanks for sharing..
You are welcome, Jun!