Sinigang na baboy is pork sinigang made with a sour tamarind broth, pork, and lots of vegetables.
I used pork belly here because it gives the broth more flavor, but you can use other cuts too.
The vegetables are also easy to change depending on what you like or what you have.
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Ingredients You'll Need
Notes and Substitutions
- Pork: I used pork belly because the layers of meat and fat make the broth better. Pork shoulder, ribs, or neck bones also work.
- Sinigang mix: This is the easiest way to get the sour tamarind flavor. You can also use fresh tamarind, calamansi, kamias, or miso.
- Vegetables: I used taro, radish, siling mahaba, eggplant, okra, sitaw, and bok choy. Kangkong, spinach, or green beans are good too.
How to Make Sinigang na Baboy (Step-by-Step)
Step 1: Sear the pork
Heat 1 tablespoon oil in a large heavy pot over medium-high heat.
Season 1½ pounds pork belly with salt, then sear until lightly browned.
Transfer to a plate and remove excess fat from the pot if needed.
Step 2: Sauté the aromatics
Lower the heat to medium, then add:
- 4 garlic cloves (smashed)
- 1 small onion (sliced)
- 2-3 tomatoes (cut into wedges)
Sauté until softened and lightly caramelized.
Step 3: Add the pork and broth
Add the pork, 1 packet sinigang mix, and about 6-8 cups water.
Turn up the heat and bring to a boil.
You can add more water later if the broth tastes too strong or too sour.
Step 4: Simmer
Cover and lower the heat to medium-low.
Simmer for about 30 minutes, or until the pork is tender.
I like to skim off the foam and extra fat as it cooks. You can also lay a paper towel over the broth to absorb extra oil.
Step 5: Add the radish and taro
Add 1 small radish and 1 to 2 small taro (both cut into bite-size pieces).
Cover and simmer for about 10 minutes, or until tender.
Step 6: Add more vegetables
Add 1-2 siling mahaba, 1 eggplant (cut into large chunks), and 4-6 okra (trimmed).
Simmer for about 5 minutes, or until tender.
Season with fish sauce, salt, and pepper to taste.
Add a bunch of bok choy (halved if large) and sitaw (cut into sections).
Cook for 1-2 minutes, then turn off the heat.
Serve your sinigang na baboy with fish sauce and calamansi as your sawsawan.
Cooking Tips
- Sear the pork first for more flavor.
- Sauté the aromatics well for a better broth.
- Skim the foam and fat for a cleaner soup.
- Do not overcook the vegetables.
- Adjust the sourness with more or less sinigang mix.
Recipe FAQs
Sinigang na baboy is a Filipino sour soup made with pork, tamarind broth, and vegetables.
Tamarind is the traditional souring agent for sinigang. Sinigang mix, calamansi, kamias, or miso can also be used.
Yes. The broth tastes even better the next day. Reheat before serving.
More Sinigang Recipes
- Sinigang na salmon: Made with salmon steaks with vegetables.
- Sinigang na hipon: Sinigang na hipon: Head-on, shell-on shrimp and vegetables.
- Sinigang na bangus: Made with milkfish belly with vegetables.
- Sinigang na baka: Made with beef ribs or shank.
- Sinigang na manok: A lighter version made with chicken.
- Sinigang fried chicken wings: Crispy wings seasoned with sinigang mix.
Pork Recipes You May Like
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📖 Recipe
Sinigang na Baboy Recipe
Equipment
- Large pot
Ingredients
- 1½ pounds pork belly cut into large pieces
- 4 garlic cloves smashed
- 1 small onion sliced
- 2-3 ripe tomatoes cut into wedges
- 1 packet sinigang mix
- 6-8 cups water
- 1-2 small taro cut into pieces
- 1 small radish cut into pieces
- 1-2 chili peppers or siling mahaba
- 1 eggplant cut into large chunks
- 4-6 pieces okra trimmed
- 1 bunch sitaw cut into sections
- 1 bunch bok choy halved if large
- Fish sauce
- Salt
- Neutral oil
Instructions
- Sear the pork until lightly browned, then set aside.
- Sauté the garlic, onion, and tomatoes until softened.
- Add the pork back with the sinigang mix and water. Bring to a boil.
- Cover and simmer until the pork is tender. Skim off foam and excess fat as needed.
- Add the taro and radish, then simmer until tender.
- Add the siling mahaba, eggplant, and okra. Season with fish sauce, salt, and pepper.
- Add the bok choy and sitaw. Cook for another minute or two, then turn off the heat.
Notes
- Pork: I used pork belly, but pork shoulder, ribs, or neck bones also work.
- Sinigang mix: Fresh tamarind, calamansi, kamias, or miso also work.
- Vegetables: I used gabi, radish, siling mahaba, eggplant, okra, sitaw, and bok choy. Kangkong, spinach, or green beans are good too.
- Sear the pork first for more flavor.
- Sauté the aromatics well for a better broth.
- Skim the foam and fat for a cleaner soup.
- Do not overcook the vegetables.
- Adjust the sourness with more or less sinigang mix.
Nerissa says
Yum!!! This is my favorite comfort food!
Nora Reyes says
Hi Nerissa, It's mine too, high five! 😉