Sinigang na Baboy Recipe
Filipino sour soup with pork belly, vegetables, and tamarind broth.
Servings 6
Calories 656kcal
Cost $10-$12
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.
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