Sinigang na Baboy with Gabi is a popular Filipino soup dish. It is composed of pork and vegetables boiled in a clear sour broth. This specific recipe uses pork belly as the main ingredient. It also has vegetables such as okra, daikon radish, snake beans, ong choy (Chinese kangkong), and long green chili peppers.
Any cut of pork can be used to cook sinigang na baboy; there are no restrictions whatsoever. In fact, the most tasty sinigang na baboy is made using pork neck bones. Other common cuts of pork that can be used to make this dish are pork shoulder, picnic ham, and pork loin.
The most important thing to consider in making sinigang dishes is the level of sourness of the soup. There are many ingredients that you can use to make this dish sour. Traditional ingredients are unripe tamarind, bilimbi (kamias), and guava. The latter will provide a mild level of sourness. Personally, I like mine very sour and I discovered that using “sinigang sa sampaloc mix” provides just the right level of sour that I want. It also saves me time.
When is sinigang na baboy best eaten? It can be anytime you crave for it. However, I like it better for dinner especially when the weather is cold or if it is rainy (or snowy for that matter). Having sinigang makes me feel comfy and warm.
When I was younger, my mom would make us sinigang during the weekend. She always asks me to purchase the ingredient from the small stalls located just outside of our subdivision entrance. It was somewhat a type of training for me because I got the experience to select the type and cut of meat that she wants me to get, along with the different vegetables and ingredients that goes with the dish. That experience helped me realize how I enjoy the activity, which led me next to discover my interest in cooking. Sinigang na baboy was one of the first few dishes that I tried to make back then, while honing myself to be a good cook someday.
Try this Sinigang na Baboy with Gabi Recipe. Let me know what you think.
- 2 lbs. pork belly, sliced into cubes
- 2 to 3 cups kangkong leaves
- 3 pieces long green chili pepper (siling pansigang)
- 2 ripe tomatoes, quartered
- 1 cup sliced daikon radish (labanos)
- 10 to 12 pieces snake beans, cut in 2 inch length pieces
- 1 large yellow onion, quartered
- 15 pieces okra
- 2 pieces taro, peeled and cut in half (gabi)
- 8 cups water
- 2 (20 g) packs Knorr Sinigang sa Sampaloc Mix Original
- 3 tablespoons fish sauce (patis)
- ¼ teaspoon ground black pepper
- Pour water into a cooking pot. Let boil
- Add onion and tomato. Boil for 5 to 8 minutes.
- Put the pork in the cooking pot. Boil for 25 minutes.
- Add the taro. Cover and continue to boil for 30 minutes.
- Add Knorr Sinigang sa Sampaloc mix, fish sauce, and ground black pepper; stir.
- Put the daikon radish in. Cook for 3 to 5 minutes.
- Add the chili peppers, okra, and snake beans. Cook for 7 minutes.
- Add the kangkong. Cover the cooking pot and turn off the heat. Let it stay covered for 5 minutes.
- Transfer to as serving bowl. Serve with a small bowl with patis and spicy chili.
- Share and enjoy!