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    Home » Pork Recipes

    Sinigang na Baboy Recipe

    Published: Nov 26, 2023 by Nora Reyes · This post may contain affiliate links. If you make a purchase through links on our site, we may earn a commission. · 2 Comments

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    Sinigang na Baboy is a sour tamarind-based soup with tender pork belly and a variety of vegetables. This classic, comforting dish is so easy to make with ingredients that are highly customizable.

    Sinigang na Baboy in a bowl.
    Jump to:
    • What is Sinigang?
    • Ingredients you'll need
    • Notes and substitutions
    • How to make this recipe
    • Recipe FAQs
    • Try other sinigang varieties
    • Other pork recipes you may like
    • 📖 Recipe
    • 💬 Comments

    What is Sinigang?

    Sinigang is a sour soup made with pork, beef, fish, or shrimp. While tamarind is the most commonly used souring agent with a classic tangy flavor, you can also use calamansi, kamias, or miso for variety.

    Sinigang na Baboy is a pork (baboy) version with tamarind and a variety of vegetables like water spinach, radish, okra, and eggplant.

    Ingredients you'll need

    Individual ingredients for Sinigang na Baboy
    salt, pepper, fish sauce, water, and oil are not in the photo.

    Notes and substitutions

    • Pork: I've used pork belly for its rich flavor and tender texture. If you're looking for a leaner option, try pork shoulder or pork ribs.
    • Sinigang mix: A convenient seasoning packet typically containing tamarind powder. You can achieve a similar tartness with natural ingredients like fresh tamarind pulp, calamansi juice, miso, or kamias (bilimbi).
    • Vegetables: I've used taro (gabi), radish, chili peppers (siling mahaba), eggplant, okra, yardlong beans, and bok choy, cut into bite-sized pieces. You can use other vegetables like spinach, water spinach (kangkong), or green beans.

    How to make this recipe

    Step 1: Sear the pork

    Heat a large, heavy-bottomed pot (like a Dutch oven) over medium-high heat. Add a tablespoon of oil.

    Lightly season the pork belly pieces with salt. Sear them until lightly browned on both sides, being careful of the splatter.

    Once browned, transfer the pork to a plate. Then, carefully remove any excess fat or oil from the pot.

    PRO TIP: Searing the meat for Sinigang, though not traditional, creates a rich caramelization, giving the soup a deeper, more complex flavor.

    Searing the pork in the pot.

    Step 2: Sauté the aromatics

    Reduce the heat to medium and saute garlic, onions, and tomatoes until the softened and caramelized, stirring occasionally. This step will infuse the base of your dish with rich, aromatic flavors.

    Sauteing the aromatics in the pot.

    Step 3: Add the meat and prepare the broth

    Add the pork and the sinigang mix, then pour in about 7 cups of water. Turn up the heat and bring the mixture to a boil. You can always add more water later if needed to adjust the consistency or taste of the broth.

    Adding water to the meat and other ingredients in the pot.

    Step 4: Simmer and skim

    Cover the pot and reduce the heat to medium-low. Let it simmer for about 30 minutes or until the pork becomes tender. As the soup simmers, you may notice foam and fat rising to the surface. Skim this off with a spoon for a clearer broth.

    PRO TIP: To remove excess oil from the surface, gently lay a paper towel on top of the broth to absorb the oil. This easy trick helps make your sinigang broth cleaner, healthier but just as tasty.

    Laying a piece of paper towel on top of the broth to absorb excess oil.

    Step 5: Add the radish and taro

    Add the radish and taro root, then cover and simmer for another 10 minutes until the vegetables are tender.

    Adding the radish and taro to the mixture in the bowl.

    Step 6: Add more vegetables

    Add the chili peppers, eggplant, and okra. Cook for another 5 minutes until the vegetables are tender.

    Season with fish sauce, salt, and pepper to taste. Add the bok choy and yardlong beans, then cover and turn off the heat. Let them cook in the hot broth for about 2 minutes.

    Added the greens and other vegetables to the mixture in the pot.

    Serve you Sinigang na Baboy and enjoy! Pair it with a side of fish sauce and calamansi for more flavor!

    Cooked Sinigang na Baboy in the pot.

    Recipe FAQs

    What if I don’t have tamarind?

    If tamarind is not available, readily accessible options like lemon juice or calamansi juice can be used. There aree plenty of choices you can also explore, like kamias (bilimbi), miso, or green mangoes, each bringing a unique twist to the dish's flavor.

    How do I know when the pork is cooked?

    The pork is cooked when it becomes tender and easy to pull apart with a fork. This usually takes about 30 to 45 minutes of simmering.

    Try other sinigang varieties

    • Sinigang na Salmon: This version includes salmon steaks, with a mix of belly and meaty parts, in a tangy tamarind broth.
    • Sinigang na Hipon: This version uses shrimp as the main protein, with its natural sweetness complementing the sourness of the tamarind-based broth.
    • Sinigang na Bangus: This version with bangus (milkfish) belly includes vegetables like eggplant and water spinach.
    • Sinigang na Baka: This version uses beef, often beef ribs or shank, in a savory and sour broth.
    • Sinigang na Manok: A lighter alternative with chicken in a tangy broth.

    Other pork recipes you may like

    • Igado in a bowl.
      Igado (Pork and Liver Stew)
    • Lechon Paksiw on a plate.
      Lechon Paksiw Recipe
    • Humba in a bowl.
      Humba Recipe
    • Dinuguan in a bowl.
      Dinuguan Recipe

    Did you make this recipe? I would love to know! Your feedback helps me make better recipes.  Please rate, review, or comment below. Questions about this recipe are welcome, too!

    Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!

    📖 Recipe

    Sinigang na baboy in a bowl.

    Sinigang na Baboy

    A sour tamarind-based soup with tender pork belly and a variety of vegetables
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Filipino
    Diet: Gluten Free
    Prep Time: 5 minutes minutes
    Cook Time: 1 hour hour 10 minutes minutes
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 6
    Calories: 656kcal
    Author: Nora Rey
    Cost: $10-$12

    Equipment

    • Dutch oven or a large heavy-bottomed pot

    Ingredients

    • 1½ pounds pork belly cut into large bite-sized pieces; see note
    • 4 cloves garlic smashed
    • 2-3 ripe tomatoes cut into wedges
    • 1 small onion sliced
    • 1 packet sinigang mix see note
    • 6 cups water
    • 1-2 small taro (gabi) cut into bite-sized pieces; see note
    • 1 small radish cut into bite-sized pieces; see note
    • 1-2 chili peppers or siling mahaba
    • 1 eggplant cut into large chunks; see note
    • 4-6 pieces okra trimmed; see note
    • 1 bunch yardlong beans cut into 2 inch-sections; see note
    • 1 bunch bok choy trimmed; see note
    • Fish sauce to taste
    • Salt to taste
    • Neutral oil for searing and sautéing
    US Customary - Metric

    Instructions

    • Heat a large, heavy-bottomed pot over medium-high heat, then add a tablespoon of oil.
    • Lightly season the pork belly pieces with salt. Sear them until lightly browned on both sides, being careful of the splatter.
      Once browned, transfer the pork to a plate. Then, carefully remove any excess fat or oil from the pot.
      PRO TIP: Searing the meat for Sinigang, though not traditional, creates a rich caramelization, giving the soup a deeper, more complex flavor.
    • Reduce the heat to medium and saute garlic, onions, and tomatoes until the softened and caramelized, stirring occasionally. This step will infuse the base of your dish with rich, aromatic flavors.
    • Add the pork and the sinigang mix, then pour in about 7 cups of water. Turn up the heat and bring the mixture to a boil. You can always add more water later if needed to adjust the consistency or taste of the broth.
    • Cover the pot and reduce the heat to medium-low. Let it simmer for about 30 minutes or until the pork becomes tender.
      As the soup simmers, you may notice foam and fat rising to the surface. Skim this off with a spoon for a clearer broth.
    • Add the radish and taro root, then cover and simmer for another 10 minutes until the vegetables are tender.
    • Add the chili peppers, eggplant, and okra. Cook for another 5 minutes until the vegetables are tender.
    • Season with fish sauce, salt, and pepper to taste. Add the bok choy and yardlong beans, then cover and turn off the heat. Let them cook in the hot broth for about 2 minutes.

    Notes

    • Pork: I've used pork belly for its rich flavor and tender texture. If you're looking for a leaner option, try pork shoulder or pork ribs.
    • Sinigang mix: A convenient seasoning packet typically containing tamarind powder. You can achieve a similar tartness with natural ingredients like fresh tamarind pulp, calamansi juice, miso, or kamias (bilimbi).
    • Vegetables: I've used taro (gabi), radish, chili peppers (siling mahaba), eggplant, okra, yardlong beans, and bok choy, cut into bite-sized pieces. You can use other vegetables like spinach, water spinach (kangkong), or green beans.

    Nutrition

    Calories: 656kcalCarbohydrates: 15gProtein: 14gFat: 61gSaturated Fat: 22gPolyunsaturated Fat: 7gMonounsaturated Fat: 28gCholesterol: 82mgSodium: 184mgPotassium: 946mgFiber: 5gSugar: 6gVitamin A: 6642IUVitamin C: 73mgCalcium: 184mgIron: 2mg
    Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
    Tried this Recipe? Pin it for Later!Mention @recipesbynora or tag #RecipesByNora!

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    About the author

    Hi, I'm Nora! 

    Whether you're new to Filipino food or have loved it for so long, I sure am happy you're here!  I hope you'll find useful recipes that you can enjoy and share with family and friends.

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    Reader Interactions

    Comments

    1. Nerissa

      November 26, 2023 at 8:44 pm

      5 stars
      Yum!!! This is my favorite comfort food!

      Reply
      • Nora Reyes

        November 27, 2023 at 2:06 pm

        Hi Nerissa, It's mine too, high five! 😉

        Reply
    5 from 1 vote

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