Sinigang na Baboy

To make Sinigang na Baboy, start by boiling 750 g of pork in 3 cups of water until tender. Then, add chopped onion and tomato, cooking for about 5 minutes. Next, incorporate eggplant, string beans, okra, radish, and long chili, and cook for an additional 3 minutes. Finally, add the kangkong leaves and serve hot for a delicious traditional Filipino sour soup.

Yes, you can substitute pork with other meats like beef, shrimp, or fish to create different variations of Sinigang. Just adjust the cooking time accordingly, as different proteins may require different cooking durations to achieve tenderness.

To store leftover Sinigang na Baboy, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing it, where it can last for up to 2-3 months. Just reheat thoroughly before serving.

If you don't have some of the traditional vegetables, you can substitute with others like spinach, bok choy, or even radicchio. Just ensure that the vegetables you choose can withstand cooking and will complement the sour flavor of the soup.

Sinigang na Baboy pairs well with steamed rice, which helps balance the sourness of the soup. You can also serve it with fried fish or grilled meats for a complete Filipino meal experience.