Pork Sinigang or Sinigang na Baboy is a sour soup native to the Philippines. This particular soup dish uses pork as the main ingredient though beef, shrimp, fish, and even chicken (this is known as sinampalukang manok) can be used. Bony parts of the pig known as “buto-buto” are usually preferred for this dish. These parts can be either of the following: pork neck bone, chopped spare ribs, chopped baby back ribs, and pork belly. Sometimes pork kasim and pigue (pork ham) are also used.
There are several ingredients that can be used as souring agent. The most common and widely used is the tamarind fruit (known as sampaloc). Other fruits such as guava, tomato, bilimbi (known as kamias), green mango, pineapple, and wild mangosteen (santol) can also be used to make the sinigang taste sour.
I grew-up eating pork sinigang at least once a week with a saucer of patis (fish sauce) and crushed siling labuyo (chili) on the side as my “sawsawan” (sauce). During rainy days, I want my sinigang complimented with a few pieces of crunchy fried tuyo or daing (salted dried fish).
How about you? Do you want your sinigang the same way or are there other side dishes or appetizers that you prefer?
Let me know what you think. We can share ideas and let our opinions be heard by posting a comment.
Try this Filipino soup dish recipe: Pork Sinigang.
Recipe: Pork Sinigang
Ingredients
- 2 lbs pork belly (or buto-buto)
- 1 bunch spinach (or kang-kong)
- 3 tbsp fish sauce
- 1 bunch string beans (sitaw), cut in 2 inch length
- 2 pieces medium sized tomato, quartered
- 3 pieces chili (or banana pepper)
- 1 tbsp cooking oil
- 2 liters water
- 1 large onion, sliced
- 2 pieces taro (gabi), quartered
- 1 pack sinigang mix (good for 2 liters water)
- * you may also add okra and eggplant if desired
Watch the cooking video:
Cooking Procedure
- Heat the pot and put-in the cooking oil
- Sauté the onion until layers separate
- Add the pork belly and cook until outer part turns light brown
- Put-in the fish sauce and mix with the ingredients
- Pour the water and bring to a boil
- Add the taro and tomatoes then simmer for 40 minutes or until pork is tender
- Put-in the sinigang mix and chili
- Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes
- Put-in the spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in the pot.
- Serve hot. Share and enjoy!
Number of servings (yield): 6
My rating
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Yeah, I also cook sinigang at least once a week. It’s one of the convenient Filipino recipes of all time. You just have to shove all of the ingredients, and whala– sinigang impromptu! thanks for posting, vanjo!
hello, thanks for sharing all your recipes. sinigang is my all-time favorite. actually all of the photos are surely nakakagutom. i will definitely try all of your recipes and watch all of your videos. i already bookmarked this site. keep it up and God bless you.
love it!
i like sinigang kaso asawa ko di kumakain ng lutong pinoy
For me, this is the perfect Pork Sinigang. Your website is really good. It is presented in a simple and very organized manner. Thank you very much! Keep up the good work!
gosh! super thank you… Ur a big help. Thanks!
I would like to thank you for creating such an awesome website! I’ve made two recipes by far and they’ve all turned out great!! The Pork Sinigang was a hit! From now on, I will continue to cook my Sinigang this way! Please keep on doing what you do great!
OMG! i didnt thought that i can cook Pok Sinigang..
Super Sarap..its my first time to cook this dish without a help of other people..
Thank God I found this site..
Super Helpful..
and Detailed..super easy to follow
Thank you for your help!! Kahit malayo kami sa Pilipinas, naluluto parin namin paborito namin na pagkain! God Bless!!!
I really like the way you presented your recipe. It really adds to my cooking interest. I want to cook the way you do. Thanks for posting all your recipes..
Nakakatakam talaga lahat ng luto mo… I luv it..
Sinigang is my all-time favorite! Like you guys, I have this once a week, too. When my mom announces that she’s cooking sinigang for dinner, I make sure to head home right away from work.
Thanks, Panlasang Pinoy! Subscribing to your site has been very very rewarding!
thank you.
you’re a help to us who don’t know how to cook. i was able to cook for my husband with the sole help of your site.
i like siningan na baboy
First time I made sinigang to my family, they liked it. My Chinese husband really liked it so much that he told me to make it for her mom, too. Thanks, Vanjo!
Yes, saludo ako kay Sir Vanjo sa kanyang sinigang recipe ingredients. But, i would suggest to add more taro, the purpose of this is to make the soup creamy.
So, what you will do, when taro is tender, remove some of those mashed-it and put it back and you will love that creamy sinigang soup.
nakakalaway tuloy,kainis naman….ang sarap!
Maraming salamat dahil sa panlasang pinoy natutunan ko ang tamang pagluto…pork sinigang ang niluto ko add ko lang ginger my husband like it for dinner tonight..God bless Mr.
Banjo, ingat!
I’m so glad i’ve found your site.The other night I was cooking Chicken Curry and my hubby was so Happy & impressed.He said: I pulled it off so good and Perfect taste. I said:Than’x to Panlasang Pinoy i’ve got Perfect taste.lol well, some Fil/Am wifeys copycat your delish menus and i’m one of them “Happy Camper” lol. Nextime, i’ve learn to make some delish Pastries such as Maja Blanca,Leche Flan,Puto,Kutchinta and more Kakanin. Than’x PP more Power and continue the Good works!!! GodSpeed : )
Hi Thanks sa recipes i am a very noob cook and natry ko to yummy, pero may question lang bakit lumalapot yung sabaw pag niluluto ko sya?
I could attest that you really cook good sinigang. Nabusog ako doon sa sinigang na niluto mo, sobrang sarap
me too!!! I did that too when I was younger!
So its just not you..
I think you mean “rice broth” and not warm rice.