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Sinigang na baboy in a bowl.
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Sinigang na Baboy

A sour tamarind-based soup with tender pork belly and a variety of vegetables
Course Main Course
Cuisine Filipino
Diet Gluten Free
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 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: 656kcal | Carbohydrates: 15g | Protein: 14g | Fat: 61g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Cholesterol: 82mg | Sodium: 184mg | Potassium: 946mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6642IU | Vitamin C: 73mg | Calcium: 184mg | Iron: 2mg