Pork Sinigang Recipe

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

Pork Sinigang Recipe
 
Author: 
Nutrition Information
  • Serves: 6
  • Serving size: 6
Prep time: 
Cook time: 
Total time: 
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)
Instructions
  1. Heat the pot and put-in the cooking oil
  2. Sauté the onion until layers separate
  3. Add the pork belly and cook until outer part turns light brown
  4. Put-in the fish sauce and mix with the ingredients
  5. Pour the water and bring to a boil
  6. Add the taro and tomatoes then simmer for 40 minutes or until pork is tender
  7. Put-in the sinigang mix and chili
  8. Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes
  9. Put-in the spinach, turn off the heat, and cover the pot. Let the spinach cook using the remaining heat in the pot.
  10. Serve hot. Share and enjoy!

 

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Comments

  1. Aira nyaan nyaaan meow. says:

    thanks a lot….i can cook it now :) whenever my boyfriend will come over to visit me.. :3 great help.

  2. Laysa says:

    Thank you for this! Now I know how to cook my favorite dish!

  3. From Washington says:

    Vanjo ano ba ang alternate/substitute na pwedeng gamitin sa Gabi/taro. Hirap kasi dito walang taro. Thanks

    • If I cannot find taro, I usually get the sinigang mix with gabi. It makes the texture of the soup thick and adds taro flavor to it.

  4. 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 : )

  5. 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.

  6. odette says:

    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!

  7. i like siningan na baboy

  8. 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.

  9. Tanya says:

    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!

  10. 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!

  11. shanlei says:

    gosh! super thank you… Ur a big help. Thanks!

  12. 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!

  13. u8mypinkcookies says:

    love it!

  14. pinayfromnorway says:

    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.

  15. shandyspark says:

    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!

  16. me too!!! I did that too when I was younger! :) So its just not you..

  17. I think you mean “rice broth” and not warm rice.