Killer Pork Sinigang
Make no mistake about it: this killer pork sinigang is to die for. I mean no exaggeration when I say that there are few dishes Filipinos love more than this tart and satisfying stew. Chock full of vegetables and hearty meat, this dish satisfies the soul –– and the stomach! Zesty and refreshing, pork sinigang…
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Make no mistake about it: this killer pork sinigang is to die for. I mean no exaggeration when I say that there are few dishes Filipinos love more than this tart and satisfying stew. Chock full of vegetables and hearty meat, this dish satisfies the soul –– and the stomach! Zesty and refreshing, pork sinigang is a comfort food for the ages. Just the familiar smell of this warm soup is enough to put a smile on your face; what more actually eating it!
Sinigang literally translates to “stewed dish.” More modern recipes associate sinigang’s sourness with the ingredient sampaloc, or tamarind. But across the country, different regions turn to different native ingredients to act as a souring agent for this classic dish. Some use kamias, or bilimbi, while more recent recipes have introduced the idea of using bayabas in this stew. For those cooking at home who long for something more convenient, mixes like Knorr Sinigang sa Sampaloc Mix with Gabi are able to give you the taste of sinigang you love in a more accessible way. No matter what ingredient you use, pork sinigang’s tart flavors are sure to give your body a wake up call in the best way possible.
Sinigang Variations
Pork sinigang is undoubtedly a favorite in many Filipino households. There are, of course, very few things not to love about a succulent pork belly in a savory stew. Pork sinigang masters the art of balancing flavors and textures; the harmony of ingredients boasts a fantastic palate, and a mouthwatering aroma.
Of course, we can’t speak about pork sinigang like it’s the only variation of this classic dish. Because of how long sinigang has been around –– and how much Filipinos have grown to love it –– many different proteins and vegetables have been used in this delicious dish.
For one, those who are more inclined towards fish and seafood have the option of fish sinigang. Whether it’s salmon, bangus, or even tilapia, fish sinigang makes use of the abundant seafood we Filipinos have at our disposal. To make this traditional recipe even more unique, I like to air fry my fish before adding it to the sinigang soup. This gives your tilapia a crunchier texture, while still being able to absorb all those dynamic flavors.
But if it’s a different kind of meat you’re after, this Beef Ribs Sinigang might be more to your liking! Also known as Sinigang na Tadyang ng Baka, this flavorful meat gives a new life to this dish, and balances the flavors of the souring agent perfectly. With your other vegetables like okra, green pepper, and radish, you have a perfect dish to enjoy with loved ones.
From bangus to prawns all the way back to the pork sinigang we’re making today, sinigang comes in all different forms. What variation is your favorite?
How to Make Killer Pork Sinigang
To prepare for your pork sinigang, you must first cut and slice all your ingredients. Cube your 2 lbs. or pork belly, then slice up your two pieces of eggplant. Cut 18 pieces of string beans into 2 inch pieces, then slice 5 ounces of daikon radish, or labanos. Wedge your onion and tomatoes before you finally start cooking.
Let’s begin making your killer pork sinigang. After heating 3 tablespoons of cooking oil, sauté your onion until the layers begin to separate. Add half of your tomato pieces and sauté for about 2 minutes. Your pork belly goes in next; when it begins to brown, add around a tablespoon of fish sauce, or patis. After sautéeing for a while longer, pour in 8 cups of water. Cover your pot and bring the liquid to a boil. Once boiling, add in your 66 grams of Knorr Sinigang sa Sampaloc Mix with Gabi, and cover the pan again.
On a low to medium heat, cook your sinigang for 30 minutes, or until your pork tenderizes –– whichever comes first. Uncover your pot and add your labanos, then cover and cook for 30 minutes more. Afterwards, your eggplants, string beans, and okra go in. When you’ve cooked all these ingredients for 5 minutes, it’s now time to add your kangkong stalks and the last of your tomato. For about 3 minutes, let your pork sinigang cook, with all the ingredients mixing together in harmony.
Season your pork sinigang with fish sauce and ground black pepper to taste. After adding in your kangkong leaves last, turn the heat off, cover the pan, and let it stay for 2 more minutes. Around this time, you can start setting your table, too –– don’t forget the soup bowls!
Transfer your pork sinigang to a serving bowl, and let your loved ones know –– your meal is ready! Share and enjoy this hearty and warm stew with the rest of your loved ones.
Let us know what you think of this killer pork sinigang!
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Killer Pork Sinigang Recipe
Ingredients
- 2 lbs. Pork belly cubed
- 66 g. Knorr Sinigang sa Sampaloc Mix with Gabi
- 2 pieces talong sliced
- 8 pieces okra
- 18 pieces string beans cut in 2-inch pieces
- 5 ounces daikon radish (labanos) sliced
- 1 bunch kangkong
- 1 piece onion wedged
- 2 pieces tomato wedged
- 6 pieces shishito pepper
- 8 cups water
- Fish sauce and ground black pepper to taste
- 3 tablespoons cooking oil
Instructions
- Heat oil in a cooking pot. Saute onion until layers separate. Add half of the tomato. Saute for 2 minutes.
- Add pork belly. Continue sauteeing until the pork browns while adding around 1 tablespoon fish sauce.
- Pour water. Cover the pot and let the liquid boil.
- Add Knorr Sinigang sa Sampaloc with Gabi. Cover and adjust heat between low to medium. Cook for 30 minutes or until the pork gets tender.
- Add labanos. Cover and continue cooking for 30 minutes.
- Add eggplant, string beans, and okra. Cook for 5 minutes.
- Add kangkong stalks and remaining tomato. Cook for 3 minutes.
- Season with fish sauce (as needed) and ground black pepper.
Dominic Caro says
Good recipe. the best and thanks.