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.
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
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:
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.
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 Fat20-40 g
30.8%
Saturated Fat 10-20 g
50%
Trans Fat 0 g
Cholesterol70-100 mg
23.3%
Sodium800-1200 mg
33.3%
Total Carbohydrate30-50 g
10%
Dietary Fiber 5-10 g
20%
Sugars 5-10 g
Protein30-40 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.
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