Pork
Delicious Filipino Sinigang na Baboy (Pork Sinigang Recipe)
Pork Sinigang is a quintessential Filipino comfort food. This sour and savory stew is a staple in Filipino cuisine. Sinigang highlights the bright, tart flavor of tamarind balanced by the unctuousness of fatty pork. Every household has their own version, but the combination of pork, tamarind, and veggies simmers into a satisfying one-pot meal.
If you ask any Filipino about classic homecooking, Sinigang na Baboy will likely make the list. The rich porcine savoriness of the pork combines with the lip-smacking tartness of tamarind for a brilliant study in contrasts. Don’t be intimidated by the exotic tamarind and unique prep techniques. With easy-to-find ingredients, making Sinigang is approachable for any home cook. Read on to learn why you should add Sinigang na Baboy to your repertoire.
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Why try Sinigang na Baboy (Pork Sinigang Recipe)?
Taste the tangy, savory comfort of this Filipino favorite.
- Satisfying one-pot meal – Sinigang makes an easy, complete meal. Serve with rice to soak up the delicious broth.
- Family-friendly comfort food – Kids and adults alike love the bold, comforting flavors of Sinigang.
- Weeknight-friendly – Quick to prepare and budget-friendly. Sinigang comes together in under an hour.
- Healthy and nutritious – Packed with veggies, high in protein with lean pork cuts. Light yet filling.
- Adventurous flavors – The beguiling tartness of tamarind intrigues tastebuds. Exciting but still approachable.
- Versatile – Endlessly customizable with different meats and seasonal produce. Make it your own!
With complex flavors and easy prep, Sinigang na Baboy checks all the boxes for an anytime crowd-pleaser.
What makes Sinigang na Baboy unique?
Sinigang has countless renditions across the Philippines, but the pork version holds a special place.
- Soul of the soup – The tender pork provides rich, meaty flavor as the soul of the broth.
- Perfect pairings – Pork’s savory umami complements the sour tamarind beautifully. A match made in heaven!
- Prized pork cuts – Sinigang shines with prized Filipino pork cuts like pata (leg) or baboy (belly).
- Kisses of fat – Bits of pork fat lend body, velvety texture, and satisfying richness.
- Profoundly porky – Pungent tamarind tempered by mellow pork for perfect harmony. Just porky enough!
No other protein can match pork’s tender succulence and rich flavor in Sinigang. Let flavorful pork cuts simmer to give this iconic dish its soul.
Ingredients
Sinigang combines humble ingredients into comforting alchemy. Read on to learn about the essential components.
Pork
The star of the show! Choose fatty cuts like pork belly, shoulder, leg, or ribs for the best texture and flavor.
- Shoulder/Butt – Well-marbled for balanced fat and lean meat. Affordable.
- Belly – Very fatty with melt-in-your-mouth texture. Most authentic choice.
- Leg – Leaner meat, mix with fattier cuts. Contains prized pata bone marrow.
- Ribs – Intense porky flavor. Leave bone in for collagen-rich broth.
- Trotters – Gelatinous, sticky texture from collagen. Imparts body to broth.
Opt for well-marbled, fatty cuts like pork belly or shoulder. Mix in leaner cuts like leg or ribs for balanced texture.
Tamarind
The defining sour agent and Sinigang’s claim to fame. Available as:
- Tamarind paste – Concentrated pulp. Provides instant tartness.
- Tamarind powder – Dried, ground pods. Mixes easily into broth.
- Tamarind juice – Extracted liquid. Offers bright, clean sourness.
- Tamarind pods – Whole dried fruit. Requires soaking and straining for fresh flavor.
Tamarind paste or powder are most convenient. Soaked tamarind pods yield superior flavor for purists. Use whichever suits your prep time.
Aromatics
Lay the flavor foundation with the aromatic trinity of onions, garlic, and ginger.
- Onions – Caramelized onions lend sweetness to temper sour tamarind.
- Garlic – Pungent, raw garlic pairs perfectly with pork. Can roast mellower flavor.
- Ginger – Fresh ginger adds a spicy kick and aids digestion of fatty pork.
Sauté the aromatic trio in oil before adding broth for maximum flavor extraction.
Vegetables
A parade of vibrant vegetables adds texture, color, and contrasting flavors.
- Eggplant – Meaty, absorbent texture to soak up broth.
- String beans – Crisp, verdant contrast to rich pork.
- Okra – Silky texture, seeds thicken stew.
- Bok choy – Mild cabbage highlights broth.
- Kangkong – Tender river spinach with subtle grassiness.
- Radish – Peppery crunch complements broth.
- Chayote – Mild, firm squash absorbs flavors well.
Mix and match vegetables according to preference and availability. The options are endless!
Seasonings
Layer on richness and seasoning with:
- Fish sauce – Savory, salty umami bomb.
- Patis – Filipino fish sauce with intense briny flavor.
- Salt – Enhances and balances flavors. Use sparingly with salty fish sauce.
- Pepper – A touch of heat and spice to taste.
- Chili/Paprika – For added heat and color if desired.
These simple seasonings allow the main ingredients to shine.
Preparation
With flavor-packed ingredients, preparation techniques are crucial. Follow these tips for perfect pork Sinigang every time.
Preparing Pork
- Cut pork into 1-2 inch chunks. Keep bone-in for extra flavor.
- Marinate pork in a mix of salt, pepper, garlic, calamansi juice or vinegar.
- Quick sear pork before simmering to boost flavor.
- Clean pork trotters thoroughly to remove hair and odor.
Briefly cooking the pork before simmering seals in flavor and juices for tender, tasty meat.
Making Tamarind Broth
- Soak tamarind pods in hot water for 30 mins to soften pulp if using whole.
- Simmer soaked pods for 15 mins to extract flavor, then strain.
- Mix in tamarind paste/powder once broth simmers for quick-prepared flavor.
- Add tamarind juice near the end for vibrant tang without overcooking.
- Taste and adjust sourness with more tamarind or sugar as needed.
Adding tamarind at different stages creates complex layers of tangy flavor.
Cooking Vegetables
- Quick blanch dense veggies like eggplant first to partly cook.
- Add tender veggies like leafy greens only during the last minutes of simmering.
- Pour in vegetable juice released from quick-cooked veggies to flavor broth.
Cook vegetables in stages to ensure perfect doneness while boosting flavor.
How to Cook Sinigang na Baboy?
Follow this step-by-step method for foolproof Sinigang na Baboy.
Ingredients
- 1.5 lbs fatty pork (belly, shoulder, ribs)
- 1 lb pork trotters (optional)
- 1 medium onion, sliced
- 4 cloves garlic, minced
- 2-inch ginger, sliced
- 5 cups tamarind, prepared
- 1 small eggplant, sliced
- 10 string beans, trimmed
- 1 medium tomato, quartered
- 1 bunch kangkong, bottom half only
- Patis or fish sauce
- Salt and pepper to taste
Steps
- Cut pork into 1-2 inch chunks. Marinate with salt, pepper, garlic, and calamansi juice for 30 mins.
- Quick sear marinated pork in a pot over high heat, 2-3 mins per side. Remove pork.
- Sauté onions, garlic, and ginger in the same pot until fragrant and softened, 5 mins.
- Return pork to pot then add 5 cups prepared tamarind broth and peeled trotters. Simmer 30 mins.
- Add eggplant, string beans, and tomato. Simmer 10 mins.
- Add kangkong and cook 2-3 mins just until wilted.
- Season with patis/fish sauce to taste. Add salt and pepper as needed.
- Serve steaming hot accompanied by white rice. Enjoy!
Tips
- Skim off fat periodically for clearer, healthier broth.
- Add patis and salt conservatively as tamarind and trotters are already salty.
- For more sourness, add tamarind juice just before serving.
- Substitute spinach, chayote, radish, okra, etc for a seasonal twist.
- Top with crispy pork belly, chicharon, or chili oil for textural contrast.
- Allow cooked Sinigang leftovers to cool completely before refrigerating to prevent spoilage.
Common Mistakes
Avoid these pitfalls for the perfect bowl of Sinigang:
- Under-prepared tamarind – Lacking in sour flavor
- Overcooked pork – Dry, tough meat
- Overcooked vegetables – Mushy, dull produce
- Excess oil from unskimmed broth – Greasy, heavy soup
- Too much fish sauce – Overpowers other flavors
- Adding ingredients out of order – Inconsistent cooking times
Master the prep techniques and cooking steps for balanced flavors and textures in every spoonful. It takes a few tries, but with practice your Sinigang will improve each time.
Serving Suggestions
Sinigang na Baboy is bound to be the star as the main course, but why not surround it with complementary sides for a true Filipino feast?
Suggested Side Dishes
- Steam rice – The quintessential Sinigang partner to soak up delicious broth
- Kamote fries – Crispy, sweet contrast to the stew
- Lumpiang Shanghai – Savory pork eggrolls
- Atchara – Refreshing pickled papaya
- Sliced tomatoes – Bright freshness
- Bistek Tagalog – Savory garlic beef slices
- Daing na bangus – Crispy fried milkfish
- Lumpia sariwa – Fresh spring rolls
A spread of classic Filipino dishes makes a hearty, authentic meal with Sinigang as the centerpiece. Serve family-style to let guests build their perfect pork Sinigang plates.
Creative Garnishes
Elevate your Sinigang with flavorful crunchy garnishes.
- Chicharon – Crispy pork cracklings
- Green onions – Bright, grassy flavor
- Calamansi or lemon – Zesty citrus note
- Chili oil or patis – Savory heat and salt
- Roasted garlic – Nutty toasted garlic flavor
- Fresh herbs – Cilantro, basil, or scallions
Sprinkle garnishes over steaming bowls of Sinigang for bonus texture and flavor in each bite. Get creative with your own signature topping!
Modifications
Customize Sinigang to suit your tastes. Play with different:
- Proteins – Chicken, seafood, beef, venison
- Tamarind products – Juice, pulp, paste, powder
- Vegetables – Eggplant, kangkong, okra, string beans, squash, etc
- Starch – Sweet potato, bananas, turnips, rice cakes, sago
- Spices – Chile, lemongrass, cumin, turmeric, bay leaf
- Garnishes – Crispy garlic, chicharon, chili oil, calamansi
Tweak the ingredients while keeping the classic pork Sinigang flavor profile for a version unique to you. Get creative with substitutions!
Conclusion: Sinigang na Baboy
With a balanced medley of salty, sour, sweet, and savory flavors, Sinigang na Baboy is a complex symphony in a bowl. Don’t be intimidated by this addictively tangy Filipino staple. With the step-by-step guide above and a little practice, you can master this iconic stew.
The combination of tender fatty pork and tart tamarind is pure Filipino comfort. Adapt the dish to highlight seasonal vegetables and customize the flavors to your taste. Share big bowls of your homemade Sinigang with family and friends for a taste of home whenever you need a soul-warming hug in a bowl. Just don’t forget the perfectly cooked white rice to soak up every last drop of that delicious broth.
Ingredients
- Protein:
- 1-2 lbs Pork (belly, spare ribs, knuckles, etc.)
- Aromatics:
- 1 medium onion
- Acidity:
- Tamarind (fresh: 1 cup or extract: 2-3 tablespoons) OR substitute (guava: 1 cup chopped, calamansi: 1/2 cup juice) - Choose one
- Vegetables (choose 4-5):
- 2-4 tomatoes
- 1 bunch water spinach (kangkong)
- 10-12 okra pods
- 1-2 eggplants
- 1/2 cup green beans (cut)
- 1 cup chopped daikon radish (optional)
- 1-2 taro roots (optional)
- Seasoning:
- 2 tablespoons fish sauce
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (optional)
- Others:
- 1 tablespoon cooking oil
Instructions
- Prepare the Pork: Rinse the pork and cut it into bite-sized pieces.
- Sauté the Aromatics: Heat oil in a large pot over medium heat. Add the chopped onion and sauté until softened and translucent (around 3 minutes).
- Simmer the Pork: Add the pork to the pot and cook for 5-7 minutes, stirring occasionally, until lightly browned.
- Add Water and Acidity: Pour in water (around 8 cups) and bring to a boil. Add your chosen souring agent:
- Fresh Tamarind: If using fresh tamarind, extract the pulp by soaking it in hot water for 10 minutes. Mash the softened tamarind with your hands to release the juice, then strain the tamarind juice into the pot.
- Tamarind Extract: If using tamarind extract, simply add it to the pot according to the recipe's recommendation (usually 2-3 tablespoons).
- Substitute: If using guava or calamansi juice, add it to the pot at this point.
- Simmer the Vegetables: Once boiling, reduce heat and simmer for 20-25 minutes, or until the pork is almost tender. Add your chosen vegetables (tomatoes, green beans, okra, eggplant) and simmer for another 10-15 minutes, or until the vegetables are tender-crisp.
- Add Kangkong and Seasoning: Add the water spinach (kangkong) and cook for 1-2 minutes, or until wilted. Season with fish sauce, salt, and black pepper (optional) to taste.
- Serve: Turn off the heat and let the flavors meld for a few minutes before serving hot with rice.
Notes
- Adjust the sourness: Taste the sinigang and add more tamarind, guava, or calamansi juice if you prefer a more sour flavor.
- Vegetable variations: Feel free to add other vegetables like potatoes, chayote squash, or green leafy vegetables like spinach or mustard greens.
- Protein alternative: You can substitute the pork with other protein sources like chicken, shrimp, or fish.
- Shrimp paste: For added depth of flavor, you can add a teaspoon of shrimp paste (bagoong) while sauteing the aromatics.
- Spicier option: If you prefer a spicier sinigang, add a chopped chili pepper (siling haba) along with the vegetables.
- Leftovers: Sinigang tastes even better the next day! Just reheat it gently and adjust the seasonings as needed.
Nutrition Facts
Filipino Sinigang na Baboy (Pork Sinigang Recipe)
Serves: 4-6
|
Amount Per Serving: Per Serving
|
||
|---|---|---|
| Calories | 400-600 kcal | |
| % Daily Value* | ||
| Total Fat 20-40 g | 30.8% | |
| Saturated Fat 10-20 g | 50% | |
| Trans Fat 0 g | ||
| Cholesterol 70-100 mg | 23.3% | |
| Sodium 800-1200 mg | 33.3% | |
| Total Carbohydrate 30-50 g | 10% | |
| Dietary Fiber 5-10 g | 20% | |
| Sugars 5-10 g | ||
| Protein 30-40 g | ||
| Vitamin A Low | Vitamin C 20-30 mg | |
| Calcium 100-200 mg | Iron 4-6 mg | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese food recipe
Hello! I’m Christine Ha – a food nerd in love with eating, cooking, photography, science, and culture.
Vietnamese food was always on the table when I was a kid, but I didn’t really care for it until my late teens (what a waste!). I was a super picky eater and mostly just wanted fast food. Somewhere down the line I flipped a switch, and now home-cooked food is something I appreciate so much more. ⮕About me