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.
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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
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.
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.
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.
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.
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.
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.
Serve you Sinigang na Baboy and enjoy! Pair it with a side of fish sauce and calamansi for more flavor!
Recipe FAQs
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.
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
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📖 Recipe
Sinigang na Baboy
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
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.
Nerissa
Yum!!! This is my favorite comfort food!
Nora Reyes
Hi Nerissa, It's mine too, high five! 😉