Sinigang na Buto-buto with Gabi

Another variation of Sinigang and one of the tastiest — perhaps, is the Sinigang na Buto-buto with gabi. Sinigang is a Filipino sour soup dish composed of either meat or seafood. The common meats used to make this dish are pork and beef while fish and shrimps are two of the common seafood ingredients. Aside from meat and seafood, this dish is also comprised of different local vegetables that are available whole year long.

Pork neck bones are called “Buto-buto”. This part of the pig is a combination of bones and meat. Most of the flavors are extracted from the bones; this was the reason why “Buto-buto” has become the choice for Sinigang.

Gabi or taro root acts like a thickener. When boiled for some time, taro root has the tendency to melt or dilute in water; this makes the soup thick.

Do you also use Buto-buto in your sinigang or do you prefer the meatier parts?

Try this Sinigang na Buto-buto with Gabi Recipe and let me know what you think.


Sinigang na Buto-buto with Gabi Recipe


  • 1 lb pork neck bones
  • 2 pieces eggplants, sliced
  • 1 medium radish, sliced
  • 5 to 8 pieces okra
  • 3 pieces medium tomatoes, quartered
  • 3 pieces long green chili (or siling pangsigang)
  • 1 pack tamarind base sinigang mix (good for 2 liters)
  • 4 pieces taro root (gabi), halved
  • 3 cups water spinach (kangkong or ong choy), leaves separated and stems chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons fish sauce
  • 6 cups water
  • 2 tablespoons cooking oil

Watch the cooking video:

Cooking Procedure

  1. Heat a cooking pot then pour-in cooking oil.
  2. When the oil is hot enough, sauté garlic and onion.
  3. Add the pork neck bones and fish sauce.
  4. Pour-in water then bring to a boil.
  5. Add tomatoes and simmer for 40 minutes or until pork is tender.
  6. Add the sinigang mix, radish, long green chilies, and taro root (gabi) and simmer for 8 minutes.
  7. Put-in the eggplant and okra then simmer for another 5 minutes.
  8. Put-in the water spinach and stir. Turn off heat and cover the cooking pot for at least 5 minutes (this will cook the water spinach).
  9. Transfer to a serving plate then serve.
  10. Share and enjoy!

Number of servings (yield): 4


  1. hi. i also need a substitute for the mix as i am alligic to the gultan in them

  2. Does anyone have a substitute for the Sinigang mix? I ran out and I don’t know what to use to make it sour :(

  3. I just made this for lunch today. First time making sinigang na buto buto it was awesome. Even my bf who’s not a big filipino food likes it. He told me it can work for him just make it spicy (I didn’t have chili, gabi, radish and water spinach but I added string beans.) I used 2.5 lbs of neck bone instead of 1 lb.

  4. wow i love it… thanks for sharing this recipes… love to cook during rainy season.. thank you so much kuya, may you continue to inspire a lot of people.. take care po :)

  5. pls. ano ang equivalent ng 1b sa kilogram?? and I waill try this sinigang, hitsura pa lng swak na swak na gid..thanks,

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