Sinigang na Baboy is a classic Filipino dish that is perfect for the cold season. It’s a sour and savory soup made with pork and vegetables, and it’s typically served with rice. The main ingredients in Sinigang na Baboy are pork and tamarind, which gives the soup it’s signature sour flavor. Other ingredients, such as onions, tomatoes, and garlic, are also added to give the soup depth and complexity.
Here’s a little bit of history and trivia about Sinigang na Baboy:
- The sour flavor of Sinigang is traditionally achieved by using tamarind, which is a tropical fruit with a sour and slightly sweet taste. Other souring agents, such as guava, unripe mango, or calamansi (a type of citrus fruit), can also be used to make Sinigang.
- Sinigang is a versatile dish that can be made with a variety of meats and vegetables. Some common ingredients in Sinigang include pork, beef, chicken, shrimp, okra, eggplant, tomatoes, onions, and long beans.
- Sinigang is a relatively easy dish to make, and it can be prepared in a variety of ways. It can be made on the stovetop, in a slow cooker, or in a pressure cooker. It can also be made with fresh ingredients or with pre-packaged Sinigang mix, which is a blend of spices and tamarind concentrate that is commonly used to make the dish.
- Recent phenomenon on modern cooking includes a deconstruction of sinigang and rice having the sinigang flavor with a separate soup.
There are many variations of Sinigang recipe and this Sinigang na Baboy, and the specific ingredients used can vary depending on personal preference and regional traditions. Some people like to add more vegetables to their Sinigang, while others prefer to keep it simple with just a few key ingredients. No matter how you like your Sinigang, it’s a comforting and flavorful dish that is sure to warm you up on a cold day.
If you’re in the mood for some delicious Sinigang na Baboy, try out this recipe:
Ingredients
- 1 kl pork (such as pork shoulder, pork belly, or Sinigang cut in Monterey), cut into 1-inch cubes
- 1 medium onion, quartered
- 1 medium tomato, quartered
- 4 cloves garlic, minced
- 5 cups water
- 1 pork cube (optional)
- 1 Sinigang Mix (or 1/2 cup tamarind concentrate)
- 1/2 cup fish sauce
- 2 tbsp vegetable oil
- 2 cups sliced okra
- 1 cup sliced kangkong
- 1 cup sliced long beans
- 2 pcs long chili (SIling pansigang)
- Salt and pepper, to taste
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the pork, onion, tomato, and garlic and cook until the pork is browned on all sides. (Sangkutsa)
- Add the water, pork cubes, and fish sauce to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes.
- Add sinigang mix or tamarind concentrate.
- Add the okra, long chili, and long beans to the pot and continue cooking for an additional 10 minutes.
- Add the kangkong leaves.
- Season the soup with salt and pepper to taste.
- Turn off heat when kangkong leaves are wilted.
- Serve the Sinigang na Baboy with rice and enjoy!
Notes
Most instructions for Sinigang starts with boiling the pork directly and you can do that if you don't have time. However, browning the pork first makes the pork taste better and the soup too!
This Sinigang recipe yields 4-6 servings of Sinigang na Baboy. If you have leftovers, you can store them in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, simply thaw the soup in the refrigerator (if frozen) and heat it over medium heat until it reaches the desired temperature.
Sinigang na Baboy is a versatile dish that can be enjoyed any time of year. It’s a great way to use up leftover pork, and it’s also a great way to use up any vegetables
