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Home > Filipino Recipes

Sinigang na Baboy

BY :Bebs | Published: 07/20/ 2019 | Updated:11/28/ 2022 | 13 Comments

RECIPE VIDEO PRINT
5 from 13 votes
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Sinigang na baboy (pork sinigang) is an all-time favorite Filipino dish of pork cooked in a sour soup of tamarind. Made, usually, with a lot of vegetables, so it is also very nutritious.

A bowl of hot Sinigang na Baboy

Sinigang has been and always will be a mainstay dish of the everyday Filipino dining throughout the country. A comfort-food to a lot of people. Its lip-smacking sourness will surely wake up your tastebuds and delight your palate.

  • What is Sinigang?
  • What cuts of pork to use for Sinigang?
  • Sinigang na Baboy Ingredients
  • How to cook Sinigang na Baboy?
  • Printable Recipe
  • Sinigang na Baboy (Pork Sinigang)

What is Sinigang?

Sinigang is a Filipino meaty soup that is known for being sour and savory, and sometimes spicy. Serve it with rice and it is a complete meal on its own. There are, of course, different ways to prepare it and has a lot of variations.

Numerous souring agents can be used aside from the most popular choice wich is tamarind. Guava, santol, kamias, green mango, and calamansi are some of the local fruits that are also used.

As for the protein: chicken, fish, seafood, and beef are all typically used. But the most common and favored meat for this sour and savory dish is pork.

Sinigang na Baboy (Pork Sinigang )

What cuts of pork to use for Sinigang?

Any cuts of pork can actually be used for making Pork Sinigang. So it is really up to you what

  • Pork belly (Liempo) - tender fatty meat that is rich in flavor
  • Pork shoulder or ham (Kasim or Pigue) - meatier, no bones or fats but a little less flavorful than belly or ribs
  • Pork ribs, spareribs  or neck bones - boney but with lots of flavors great for soups
  • Pork hock or knuckles or tailbone - lesser fat than belly and cheaper but may require a longer cooking time

Sinigang na Baboy Ingredients

Here are the list of the basic ingredients in making Pork Sinigang:

  • pork. Choose from belly, shoulder or ham, ribs or hock
  • tamarind. You may use fresh unripe tamarind like the traditional way. You can also use powdered tamarind mix made for Sinigang or tamarind paste in jar
  • red onion- yellow onion can also be used
  • tomato -use ripe plump ones
  • fish sauce or salt
  • radish (labanos)
  • kangkong (water spinach)
  • finger chili (Siling haba)

Optional ingredients for making Sinigang na Baboy:

  • string beans (sitaw)
  • taro (gabi) - makes the soup thicker
  • eggplant
  • okra

Ingredients for Sinigang na Baboy : pork, tamarind, gabi, okra, kangkong, tomato, sitaw

How to cook Sinigang na Baboy?

  1. Place pork ribs and water in a pot and bring to boil.
  2. Add the red onion, tomatoes and fish sauce. Cover and let it simmer until pork becomes tender.How to cook sinigang na baboy
  3. Add the taro and simmer again for 5 minutes.
  4. Toss in the string beans and radish and let it cook for 2 minutes
  5. Add the okra, eggplant, finger chili, and the kangkong stalks.How to cook sinigang na baboy
  6. Add the tamarind paste or tamarind powder mix. Season with salt if needed.
  7. Toss in the kangkong leaves. Turn off the heat and let the vegetables finish cooking from the residual heat.How to cook sinigang na baboy

Other variation of Sinigang Recipes to try:

Sinigang na Hipon

Sinigang na Hipon

Sinigang na Salmon

Sinigang na Salmon

 

Printable Recipe

Sinigang na Baboy Recipe
Print Review

Sinigang na Baboy (Pork Sinigang)

5 from 13 votes
Sinigang na baboy (pork sinigang) is an all-time favorite Filipino dish of pork cooked in a sour soup of tamarind. Made, usually, with a lot of vegetables, so it is also very nutritious.

Prep Time: 10 minutes mins
Cook Time: 1 hour hr
Total Time: 1 hour hr 10 minutes mins
Course :Lunch, Main Course, Soup
Servings =4
Print Recipe Rate this Recipe

Ingredients
 

  • 2 pounds pork ribs or 1 pound of belly or ham -cut into serving pieces
  • 2 liters water
  • 1 medium red onion -cut into quarters
  • 4 pieces tomatoes - cut into quarters
  • 3 tablespoon fish sauce
  • 2 pieces taro (gabi) -medium - peeled and cut into quarters
  • 6 pieces string beans (sitaw) - cut into 2-inch long pieces
  • 1 medium radish - peeled and cut thin diagonally
  • 2-3 finger chilies
  • 8 pieces okra (small) - ends trimmed
  • 1 medium eggplant - cut into 1-inch pieces
  • 1 bunch kangkong (water spinach) - leaves and tender stalks separated
  • 4 tablespoon tamarind paste
  • salt

Instructions
 

  • Place pork ribs in a large pot. Pour water and bring to a rolling boil over high heat. Use a slotted spoon to skim off the scum that floats to the surface.
  • Add the red onion, tomatoes and fish sauce. Once it starts to boil again, cover the pot with the lid and lower the temperature to low. Let it simmer until pork becomes tender.
  • Add the taro and cover and simmer again for 5 minutes.
  • Toss in the string beans and radish and let it cook for 2 minutes
  • Add the okra, eggplant, finger chili, and the kangkong stalks.
  • Add the tamarind paste and mix until dissolved. Season with salt if needed.
  • Before all the vegetables are done, toss in the kangkong leaves. Turn off the heat and let the vegetables finish cooking from the residual heat.
  • Serve in bowls with plain steamed rice and fish sauce with some of the finger chili squashed into it as a dip.

Nutrition

Calories: 573kcalCarbohydrates: 31gProtein: 30gFat: 38gSaturated Fat: 12gCholesterol: 127mgSodium: 1247mgPotassium: 1186mgFiber: 9gSugar: 20gVitamin A: 1960IUVitamin C: 31.6mgCalcium: 139mgIron: 4.1mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

 

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Reader Interactions

Comments

    5 from 13 votes (10 ratings without comment)

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  1. bARBARA dOE says

    January 10, 2023 at 1:10 am

    LOVE IT

    Reply
  2. Flo says

    September 19, 2022 at 1:57 am

    This recipe is really good. Thanks for sharing. It’s simple and the flavors are really good. I don’t use additional salt because the fish sauce seems to work perfectly.

    Reply
  3. Romaida says

    December 07, 2021 at 3:37 am

    Can I use tamarind powder?

    Reply
    • Bebs says

      December 17, 2023 at 4:43 pm

      Sure you can...

      Reply
  4. Anna Dolor says

    December 01, 2021 at 11:00 pm

    5 stars
    No one beats sinigang!!!, I always look for your recipes it captures my hubby’s taste buds and mine as well.😉.I could relate somehow to those ingredients sometimes we cant find even on Asian stores.thank you for sharing your recipes.

    Reply
    • Bebs says

      December 17, 2023 at 4:40 pm

      Thanks Anna..and yes, we have to do with what we have 😊.

      Reply
  5. Julie says

    October 28, 2020 at 10:28 am

    5 stars
    I changed a few things from this recipe's checklist to fit my taste. But overall, it still went great! Thanks for sharing

    Reply
  6. Beb says

    December 21, 2019 at 5:12 pm

    What tamarind paste do you use?

    Reply
    • Bebs says

      January 02, 2020 at 3:30 pm

      It is a Thai brand I got from S&R. But any regular (not sweetened) tamarind paste should work.

      Reply
  7. Jessica says

    October 28, 2019 at 11:35 am

    5 stars
    Thankssss

    Reply
    • Bebs says

      October 28, 2019 at 6:44 pm

      Welcome!!

      Reply
  8. Jun says

    July 22, 2019 at 8:03 pm

    This is my all time favorite food!thanks for sharing..

    Reply
    • Bebs says

      July 23, 2019 at 12:18 pm

      You are welcome, Jun!

      Reply

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