Sinigang na Baboy, also known as pork sinigang is a famous Filipino soup combination of vegetables, pork and other delicious ingredients. Its tamarind-based broth delivers a tangy flavour that perfectly pairs with tender pork ribs. It is mainly served with hot, salty white rice.
It is considered a healthy and comfort food as it contains a bundle of nutrition. It is mostly loved in rainy and cold seasons for the warmth it brings to the body.
Some people refer to it as the national dish of the Philippines, but it is not. Today, I will guide you how to make Filipino sinigang also called sinigang na baboy. It is very easy to make and tastes good.
The quantity of ingredients based on the servings.
Basic
Pork: 2 lbs (1 kg) pork belly or ribs, cut into chunks
Water: 6–8 cups (1.5–2 liters)
Sour Agent
1 pack (20–40 g) Sinigang Mix
or 10–15 tamarind fruits (boiled and extracted)
or 2–4 tablespoons tamarind paste/concentrate
Vegetables
1 medium onion, quartered
2 large tomatoes, quartered
1 medium radish (labanos), sliced
1 medium eggplant (talong), sliced
6–8 pieces string beans (sitaw), cut into 2-inch pieces
6–8 pieces okra
2–3 pieces green chili (siling pangsigang)
1 small bunch of water spinach (kangkong) or bok choy (pechay)
Seasoning
2–3 tablespoons fish sauce (patis), or to taste
Salt and ground black pepper, to taste
Optional: 1–2 tablespoons calamansi juice for added tanginess
Instructions/Procedure
Step 1: Prepare the Pork
First of all wash pork belly cut into pieces with cold water to remove any visual impurities.
Begin with a large pot on medium heat add three tablespoons of oil, add pork belly pieces and stir until pork belly turns to light brown.
You can also use pork ribs or pork shoulder.
Step 2: Add Aromatics
Add the quartered onion and tomatoes to the pot.
To tenderise the pork we need to boil it. Add water to the pork pieces. You can also use beef broth instead of pork.
Cover the pot after adding water and wait until water boil then reduce the heat to low and cover it, simmer for about 45 to 1 hour until pork is tender.
You can use a fork to pierce the meat so that the flavours would also enter the meaty parts of the spare ribs.
Step 3: Add the sour Agent
When the pork is become tender remove the lid and add your souring agent called a sinigang sa Sampaloc Mix. (If you are using fresh tamarind fruits, boil them separately until soft, mash to extract the juice and strain)
Step 4: Add root Vegetables
This is the perfect time to put in the reddish. I am also adding the eggplant you can use either the Chinese or Japanese variety. Now cover the pot and let cook for about 5 minutes.
Step 5: Seasoned the Broth
Now we will just season this before adding other ingredients. I am using ground black peppers and fish sauce. You can always use salt as a substitute for fish sauce. Just give it a quick stir to mix it well.
Step 6: Add rest vegetables
Now you can add the rest of the vegetables, add more tomatoes if you want, addstring beans known as Philippines sitaw, add okra and just give it a quick stir.
If you want to be a little on the spicy side then add finger chillies you can also use long green peppers for this recipe.
Step 7: Last Touch
Now, it is almost done just cook it for 3-5 minutes and add your last ingredient. Before adding the last ingredient let turn off the heat and add the water spinach and cook it for 2 minutes and then mix it with the recipe ingredients.
Step 8: Serve the broth
The last thing you need to do is transfer this broth to serve this warm white rice. For extra tanginess, you can add calamansi juice at this stage. Enjoy the meal tell me about it!
If you don`t want to make it at home see the Mang Inasal Menu to get the delivery at home.
Did You Know?
Sinigang na Baboy tastes even better the next day as the flavours deepen over time. Store leftover soup in the fridge for up to 3 days, or freeze for up to a month. Reheat and enjoy a quick, comforting meal anytime!
Cooking Tips
Use the pressure cooker to tenderise the pork faster. This can save your 30-40 minutes of cooking time.
You can mix tamarind paste and powdered sinigang mix for a more intense sour taste.
Add fish sauce gradually. You can add it later, but when it becomes too salty, you can’t remove it.
Note:Nutritional values may vary based on portion sizes, specific ingredients, and souring agents used. If using tamarind mix, sodium levels will likely be higher.
If you want to make Mang Inasal soup which is also very tasty and easy to make in just few minutes go to Mang Inasal Soup recipe page to prepare it in few steps.
Final Thoughts
Sinigang na baboy is more than a side dish, its tamarind tangy flavour can delight your tastebuds. Whether you plan to make it for your family or want to add it to your special gathering it is the bowl of warmth for everyone. With its customizable ingredients impress everyone and enjoy the Filipino classic in your kitchen.
FAQs
Yes! You can use pork shoulder, pork ribs, pork belly, or even pork neck bones depending on your preference. Just keep in mind different cuts need different cooking times.
If tamarind isn’t available, you can use tamarind paste, concentrate, or powdered sinigang mix, you can also use calamansi or lemon juice for a similar sour flavour.
Yes, you can add more green finger chillies or use spicier chillies like Thai chillies or jalapeños to make it hotter.
While fresh vegetables are best for Sinigang, you can also use frozen ones if fresh produce is not available. Just adjust the cooking time to avoid overcooking.
Yes, you can exchange pork with tofu or mushrooms and use vegetable broth as a base instead of pork broth.
Yes, you can freeze Sinigang in a fridge for up to 1 month. Reheat it on the stovetop, and add a splash of water if the broth thickens too much.
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