I’ve always wanted to post a pork sinigang recipe but my ingredients are perpetually incomplete. It’s the weather that’s driving me crazy like kangkong (river spinach) isn’t available during winter or that I couldn’t find a single decent gabi (taro) during the summer days. Either I missed out buying the green chili or I am just plain unlucky. So I decided to post what I have and present few pics all at the same time…
Sinigang na baboy is a sour soup and I grew up loving tamarind as the main souring agent. Love it with bony parts or even slabs of pork fat. These, of course, must be simmered for quite a while to be tender and nice.
The vegetables that I normally include in the broth are sitaw (string beans), kangkong, radish, okra, aubergine, mustard greens and gabi. I don’t necessarily put everything all together but there are few combinations that I really like. I also love gabi as it gives a thick and creamy texture. I like crisp sitaw and kangkong. I like crushed tomatoes in it. I like okra but too bad i can’t find them here. One more thing, I like it real sour but not astringent. Hindi yung basta naasiman lang.
Here is the recipe for the 1st photo shown above. 2nd photo shown is sinigang without gabi, aubergine and green chili pepper but with sitaw. 3rd photo is buto-buto (bony parts) with sitaw and kangkong. Notice the color of the soup when it has no tomatoes as shown in the last photo.
1/2 kilo pork, cut into bite sizes
1 big piece of aubergine, cut ala-pakbet
1 small radish, sliced thinly
1 onion, cut into quarters
3 tomatoes, sliced
3 medium sized gabi, cut into bite pieces
1 green chili pepper
1 lemon (my substitute for tamarind)
patis (fish sauce)
Add the pork to a pot of boiling water (about 5-6 cups of rice washing water) and scoop out the scum when it floats. Simmer for about 10 minutes then throw in the onions, tomatoes and gabi, bring to boil and season with patis and half of the lemon juice. Cook until the meat is tender and the gabi is mushy. (Add more water if necessary.) Add the aubergine, radish and green chili and simmer until the aubergine is cooked. Just before turning off the heat, stir in the remaining lemon juice. Serve hot with patis or bagoong (shrimp paste) on the sides.
If you have kangkong, add it on the last minute, cover and turn off the heat. Let stand for few minutes and serve right away.
For related article, check out my mom’s sinigang na bangus and sinigang na manok. For sinigang using real tamarind, click here.
Below is sinigang with mustard greens long beans.
Iba pang klaseng sinigang:
Sinigang na Manok
Seafood Sinigang sa Miso
Sinigang na Bangus sa Kamias
21 thoughts on “Sinigang na Baboy”
Wow, sinigang na baboy galore! Yummmmm!
Pass the rice and let’s eat… all the bowls look so tempting and delicious.
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basta ako yun may gabi! and lotsalotsa hot rice!!! what i love to do, smash the gabi and mix with the rice plus the soup! yummei!
Naglaway naman daw ako sa post mo! Sarap naman.
Wow! you just made me want some. My daughters love the sour soup.
woohoo, and dami..sarap. i love the fat and skin part of the pork in my sinigang
I also love sinigang, sobrang sarap kahit na tag-init dito sa Pinas. Siempre ang liempo sarap ng taba.
I have a recipe of sinigang na baboy with gata. I will post it one of these days.
I usually use pechay instead of kangkong. Alam mo naman maraming rumors dito na kung saan-saan nakukuha ang mga kangkong na itinitinda sa market. Pero kapag sa supermarket ako namimili ng veggies, kangkong ang ginagamit ko.
Oh yooow. This is one of my all-time favorite dishes. I am soooo craving for it now!
naku, iska, favorite ‘to dito. lalo na pag maulan! kalaway naman ang kangkong mo! bihira ‘yan dito. i have to grow it if i want a regular supply. gabi rin. and i also like it really sour like you. and with a majorly hot pepper.
I’ve tried sinigang too. Loved it! I used a flavourful chicken stock (fist stock for Siningang na Isda) as my base, tamarind paste as my sour ingredient, chopped pork hock as my cholesterol, Jalapeno peppers as my sting, and patis to taste ofcourse. Season with salt & pepper. Can’t do without them.
Jalapeno peppers will blow your top off-careful. About 2 pieces will do. A clarified chicken stock will make a whole lot of diff.
Initially, I had to simmer the pork hock to make it softer and dumped all the impurities that came out from that stock. I don’t classify that as a stock although it’s often used as a ‘stock’ in Pinas.
The only veg I used though was Shanghai bok choy-chopped. Veg is totally up to the cook.
hi everybody! yup sinigang is ultimate soul food dba? pinoy na pinoy din and everybody likes it. i even found online about one thai who likes it very much. tinuruan sya ng kanyang kasamang pinay.
wow..ang sarap ahhh..favorite ko talaga ang pork sinigang na yan..pwede akin na lang..@_@