Sinigang na Baboy Recipe: Filipino Pork in Sour Soup Dish

How to cook Delicious Pork Sinigang

Pork Sinigang Recipe

Pork Sinigang Recipe

An all-time favorite classic, the Filipino pork stew is perfect not only on a rainy day but also for every lunch and dinner. It definitely has a place in the heart of every Filipino, be it Lutong Bahay or served in a fancy bowl in a restaurant. Stews are one of the easiest foods to prepare even for beginners, and there are a lot of ways to cook one.

Pork Sinigang is a popular Filipino soup or stew characterized by its sour and savory taste. It mainly uses tamarind ad a souring agent and it is one of the most popular soup dishes in Filipino cuisine.

Pork Sinigang Recipe
Pork Sinigang Recipe

We share our love of the sinigang with our Asian neighbors who have their own version of pork stews, but one thing will always be in our sinigang: asim or delectable sour taste.

The best part of the pork to use for sinigang is the pork belly which is available in any supermarket.

  • Cooking Time: 1 hour and 40 minutes
  • Serves: 6
  • Main Ingredients: Pork
  • Cooking Style: Stewed

Sinigang na Baboy Ingredients

  • 1-kilogram pork belly / cubed
  • ½ kilogram raw tamarind fruit or you can use tamarind mix powder
  • 1 – 3 pieces long green chili
  • 2 onions / diced
  • 3 medium-sized tomatoes / quartered
  • 3-4 cups of kangkong leaves
  • 3 pcs taro cubed
  • 2 pcs radish (labanos) sliced
  • 8 pcs okra
  • 2 pcs sliced eggplant
  • 1 dozen String beans / sitaw
  • 2 tablespoons fish sauce
  • 1-liter water
  • ½ teaspoon salt (optional)
  • ¼ teaspoon ground black pepper

Pork Sinigang Cooking Instructions

  1. Boil the tamarind in 1-liter water for 30 minutes, then separate the tamarind from the liquid.
  2. Add the pork belly and let it simmer for 30 to 40 minutes.
  3. Add 1 tablespoon fish sauce, ground black pepper, and tamarind water.
  4. Wait for the soup to boil then add the quartered tomato and onions.
  5. After 30 minutes, add the taro.
  6. After another hour, push the tamarind fruit through a strainer using a spoon and add to the broth together with the long green chili.
  7. Add the radish, okra, string beans, and eggplant after 5 minutes.
  8. After 5 more minutes, add another tablespoon of fish sauce or salt to taste.
  9. Throw in the kangkong leaves and wait for 2 more minutes before serving.

Comment down below if you have other Classic Pork Sinigang recipes and cooking tips to share. Follow Out of Town Travel Blog on Facebook, Twitter, Instagram, Bloglovin, and Pinterest if you want easy-to-cook Pinoy food recipes.

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