Sinigang na Baboy
Sinigang is a Filipino sour soup characterized by its savory and tangy tamarind broth. This version features tender pork belly and an assortment of vegetables, creating a comforting and flavorful meal. It's perfect for a rainy day or whenever you crave a hearty, sour soup.
An original recipe by Forkin
- Total time
- 1 hr 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 711 kcal
Allergen information: may contain fish and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 500 gpork belly, cut into 2-inch (5.1 cm) cubes
- 1.5 lwater
- 1 pcsred onion, quartered
- 2 pcstomato, quartered
- 2 tbspfish sauce
- 22 gtamarind soup mix
- 100 gradish, sliced
- 100 gsnake bean, cut into 2-inch (5.1 cm) pieces
- 1 pcseggplant, sliced
- 1 pcschili pepper, whole(optional)
- 6 pcsokra, trimmed
- 1 pcsbok choy, trimmed
- 1 pinchsalt, to taste(optional)
Equipment
large pot
The method
Step by step
- 1
Place the pork belly in a large pot and add water. Bring to a boil, then skim off any scum that rises to the surface.
About 10 min
Cook’s note: Skimming helps keep the broth clear and clean-tasting.
- 2
Add the red onion and tomato to the pot. Reduce heat to a simmer, cover, and cook for about 60-70 minutes, or until the pork is very tender.
About 1 hr 10 min
Cook’s note: The longer the pork simmers, the more tender it will become.
- 3
Stir in the fish sauce and the tamarind soup mix. Mix well to dissolve the powder.
About 2 min
Cook’s note: Adjust the amount of tamarind mix to your preferred level of sourness.
- 4
Add the radish and snake bean. Cook for 5 minutes.
About 5 min
- 5
Add the eggplant, chili pepper (if using), and okra. Cook for another 5 minutes, or until the vegetables are tender-crisp.
About 5 min
Cook’s note: Avoid overcooking the vegetables to maintain their texture.
- 6
Finally, add the bok choy and cook for 1-2 minutes until just wilted.
About 2 min
- 7
Taste and adjust seasoning with additional fish sauce or salt if needed.
About 1 min
- 8
Serve hot with steamed rice.
Per serving
Nutrition
- Calories
- 711kcal
- Protein
- 22.3g
- Carbs
- 13.3g
- Fat
- 68g
- Fibre
- 4.6g
- Sugar
- 6.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover sinigang in an airtight container in the refrigerator.
Gently reheat on the stovetop over medium heat until warmed through.
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