Pork Sinigang (Sinigang na Baboy)
Sinigang na baboy is a tangy and savory tamarind broth paired with tender pork pieces of belly and spare ribs, acidic tomatoes, tender eggplant, earthy okra, and fresh string beans, daikon and morning glory – this recipe will make you feel right at home with this famous Filipino comfort food.
Sinigang na baboyis one of the most popular dishes in Filipino cuisine and its sour flavour makes it very memorable.
Pork Sinigang (Sinigang na Baboy)
Sinigang is a popular Filipino dish of pork cooked in a sour broth of tamarind. Made, usually, with a lot of vegetables, served on a bed of steamed rice.
Ingredients
- 1.5 kg pork belly and spare ribs sliced into cubes
- 1 bunch kang kong (morning glory)
- 3 pieces long green chili
- 3 pieces tomato quartered
- 1 cup sliced daikon radish labanos
- 10 to 12 pieces snake beans cut in 2 inch length pieces
- 1 piece onion quartered
- 10 pieces okra
- 1 piece eggplant sliced 1 inch pieces
- 2 pieces taro peeled and cut in half
- 8 cups water
- 1 pack Sinigang sa Sampaloc Mix Original Mamasitas or Knorr 50 gram pack
- 3 tablespoons fish sauce (patis)
- ¼ teaspoon ground black pepper
Instructions
- Pour water into a cooking pot. Let it boil
- Add onion and tomato. Boil for 8-10 minutes.
- Put the pork in the cooking pot. Boil for 25 minutes.
- Add the taro (if using). Cover and continue to boil for 30 minutes.
- Add Sinigang sa Sampaloc mix, fish sauce, and ground black pepper; stir.
- Put the daikon radish in. Cook for 3-5 minutes.
- Add the chili peppers, eggplant, okra, and snake beans. Cook for 5 minutes.
- Add the kangkong. Cover the cooking pot and turn off the heat. Let it stay covered for 5 minutes.
- Transfer to a serving bowl. Serve with a small bowl with patis and spicy chili.
- Share and enjoy!
Notes
- If you like it less sour, use less of the sinigang mix.
- Use any cut of pork that you prefer. Beef can also be used for this recipe. If using it, add more cooking time to ensure that the beef gets tender
- You can use more Tomatoes if you want (recommend 5pcs). Tomatoes give this soup it’s sour flavor and acidity. You want to make sure to add most of the tomatoes at the beginning to squeeze out that acidic flavour into the broth. It also gives the soup a more red colour.