A traditional Filipino sour soup made with pork and various vegetables, flavored with tamarind.
Ingredients
- 1kgpork belly (or pork ribs)
- 1piecemedium onion
- 2piecemedium tomatoes
- 1pieceradish
- 1pieceeggplant
- 1bundlesitaw (string beans)
- 1bundlekangkong (water spinach)
- 2piecegabi (taro)
- 1cupfresh tamarind pulp
- 3piecegreen chili peppers (siling haba)
- 8cupwater
- Fish sauce (patis) or salt, to taste
How to make Sinigang na Baboy (Pork Sinigang)
Prepare the Pork
In a large pot, place the pork belly or ribs and cover with water. Bring to a boil and then lower the heat to a simmer. Skim off any scum that rises to the surface.
Add Vegetables and Seasoning
Add the onions and tomatoes to the pot. Let it simmer for about 20-30 minutes, or until the pork is tender.
Add the Taro (if using)
If using gabi (taro), add it to the pot and cook until it is tender, which will take about 10-15 minutes.
Add the Tamarind Mix or Pulp
If using fresh tamarind, boil the tamarind in a small amount of water until soft. Mash the tamarind to extract the juice, then strain and add the juice to the pot. If using a sinigang mix, simply stir it into the soup.
Add More Vegetables
Add the radish, eggplant, and string beans. Cook for another 5-7 minutes, or until the vegetables are tender but not overcooked.
Final Touches
Add the kangkong leaves and green chili peppers. Let it cook for another 2-3 minutes. Season with fish sauce or salt to taste.
Serve
Serve hot with steamed rice.
Tips & Tricks
Adjust the sourness by adding more or less tamarind or sinigang mix according to your taste.
You can also add other vegetables like okra, spinach, or green beans if desired.
For a more robust flavor, some people sauté the onions and tomatoes first before adding them to the pot.