📝 About This Recipe
Sinigang na Baboy is the quintessential Filipino soul food, a sour and savory tamarind-based stew that warms the heart and awakens the palate. This beloved dish features tender pork belly simmered to perfection alongside a vibrant medley of local vegetables, all bathed in a broth that perfectly balances tartness with the richness of the meat. It is a masterpiece of Filipino home cooking, celebrated for its 'asim-kilig' (a sourness so good it makes you shiver) and its ability to bring families together around a steaming pot.
🥗 Ingredients
The Meat and Aromatics
- 2 lbs Pork Belly (Liempo) (cut into 2-inch cubes; pork ribs can also be used)
- 1 large Red Onion (quartered)
- 3 medium Tomatoes (quartered)
- 1 inch piece Ginger (sliced and bruised)
- 3 tablespoons Fish Sauce (Patis) (adjust to taste)
- 8-10 cups Water (use rice wash if available for a thicker broth)
The Sour Base
- 1.5 ounces Tamarind Soup Base Mix (or 1 cup fresh tamarind juice for authentic tartness)
The Vegetables
- 2-3 pieces Gabi (Taro) (peeled and quartered to thicken the soup)
- 1 medium Radish (Labanos) (sliced diagonally)
- 1 bunch String Beans (Sitaw) (cut into 2-inch lengths)
- 2 small Eggplant (sliced diagonally)
- 6-8 pieces Okra (ends trimmed)
- 1 large bunch Water Spinach (Kang-kong) (leaves and tender stalks only)
- 2-3 pieces Long Green Chili (Siling Haba) (whole)
👨🍳 Instructions
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1
In a large heavy-bottomed pot over medium-high heat, sear the pork belly cubes for 3-5 minutes until the fat begins to render and the edges are slightly browned.
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2
Add the onions, tomatoes, and ginger to the pot. Sauté for 3 minutes until the onions soften and the tomatoes begin to release their juices.
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3
Pour in the fish sauce and stir for 1 minute to coat the meat, allowing the salty umami flavor to penetrate the pork.
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4
Add the water (or rice wash) and bring the mixture to a rolling boil. Skim off any brown foam or impurities that rise to the surface for a clearer broth.
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5
Add the quartered taro (gabi). Reduce heat to low, cover, and simmer for 45-50 minutes, or until the pork is fork-tender and the taro has started to soften and slightly dissolve.
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6
Once the pork is tender, stir in the tamarind soup base mix. Start with half the packet and adjust according to your preferred level of sourness.
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7
Add the sliced radish and the long green chilies. Simmer for 5 minutes.
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8
Add the string beans (sitaw) and okra. Continue to simmer for another 3 minutes.
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9
Add the eggplant slices and cook for 2-3 minutes until they are tender but not mushy.
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10
Taste the broth one last time. Adjust with more fish sauce if it needs salt, or more water if it is too sour.
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11
Turn off the heat and add the water spinach (kang-kong) on top. Cover the pot for 2 minutes; the residual heat will perfectly wilt the greens without overcooking them.
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12
Transfer to a large serving bowl, ensuring every portion gets a mix of pork and all the colorful vegetables.
💡 Chef's Tips
For the most authentic flavor, use 'rice wash' (the water from rinsing rice) as your base to add a subtle body to the soup. Don't skip the taro (gabi); as it breaks down, it creates a creamy, thick texture that is characteristic of a great Sinigang. Add the vegetables in the order of their cooking times (hardest to softest) to ensure nothing becomes mushy. If you prefer a natural souring agent, boil fresh tamarind pulp in a little water, mash it, and strain the juice into the pot. Searing the meat first adds a layer of roasted flavor that you won't get by just boiling the pork.
🍽️ Serving Suggestions
Serve piping hot with a side of steamed white jasmine rice. Prepare a small dipping bowl of fish sauce (patis) with crushed bird's eye chilies (siling labuyo) for extra heat. Pair with 'Pritong Isda' (Fried Fish) like Tilapia or Galunggong for a classic Filipino feast. Enjoy with a cold glass of calamansi juice or iced tea to complement the sour broth. This soup tastes even better the next day as the flavors continue to develop in the fridge.