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What do you like to have with your Sinigang? Some people prefer those of the seafood variety like shrimp or bangus. But for others, Sinigang simply tastes better with a delicious blend of filling and satisfying meatiness. Why not have two meat components in your favorite tamarind stew for a change? This Pork and Chicken Sinigang is definitely a must-try!
Sinigang, in itself, is a more acidic, but soothing type of stew enriched with the flavor of sampaloc. It also welcomes a beautiful mix of vegetables, starting with the classic daikon radish and taro or gabi. We also mix this with lighter-flavored components like eggplant and string beans. But don’t let yourself get scared of the many ingredients we will incorporate. This will take a couple of simple steps using our big cooking pot to get done!
How to make Pork and Chicken Sinigang:
Preparing the pork:
First on the list is heating up some oil. Pour 2 tablespoons of cooking oil into your cooking pot, and turn the heat on. And once it has gotten hot, you can also add your 1 lb. of pork belly that you’ve cubed. Go on and sauté this until most of the fat has rendered. Afterwards, you can also place 1 lb. of chicken you have cut up into service pieces inside.
Keep sautéing your ingredients until the chicken’s exterior turns light brown. Then take 1 onion you’ve wedged, 5 gabi you’ve diced, 1 daikon radish you’ve sliced, and half the amount of 5 tomatoes you’ve wedged. Slide these components into the pot, and then let this cook for a good 5 minutes. After that time has passed, you can take the chicken out, and set it aside.
Now we will need 1 ½ quarts of water. Pour all of this into your pot, and then let this boil. Once it starts boiling, you can incorporate 44 grams of original Knorr Sinigang sa Sampaloc Mix. Put the cover on top of your pot, and keep this cooking using low heat until the pork becomes tender. This would likely take about an hour.
Adding some chicken and more veggies into the mix:
After we get our pork nice and tender, we can put the chicken pieces back into your pot. Let this all cook for 15 minutes before you add some more vegetables. Once the time is up, you can place 5 long green peppers, 15 string beans you’ve cut up into 2-inch pieces, 12 okras, and 3 eggplants you’ve sliced inside as well. Continue cooking for 8 more minutes.
And then you can get the tomatoes you have left behind, and push them into your pot as well. Sprinkle in some fish sauce and ground black pepper to your taste. Then take your 2 cups of kangkong leaves, and add them as your final ingredient! Just cover your pot, and with the heat turned off, let the mixture sit for 2 minutes more. Then you’re all good!
Pour the steaming hot and delicious Pork and Chicken Sinigang into a serving bowl. Place some warm rice on the side for the perfect hot meal on a rainy day. But what about taking a look at more Sinigang recipes to try during colder weather? Here are a couple of my recommendations!
More Sinigang recipes to cook:
Want a little less poultry, and more flavorful, satisfying pork for your Sinigang? A good serving of Pork Chop Sinigang should do the trick! This utilizes a very tasty, semi-sweet meat cut that tastes even better with a great mix of greens like fresh spinach. You could also use some kangkong for this recipe to make the dish even more vibrant and nutritious.
You can have all the goodness of this beloved Filipino stew without the meat. For this Fish Sinigang recipe, I used the ever smooth and delicious maya-maya or red snapper. Because we fry this, we are left with a crunchy, golden exterior, but also a soft and tender interior that tastes amazing with the soup. Likewise, this can be pretty easy to make as we will also mainly just fry our fish, and the rest of the steps would be similar to our main recipe. Just make sure to watch over your fish as you fry it so that it doesn’t get too soft, and end up disintegrating.
Why not have one of the best types of meat to indulge in with a splash of color in vegetables like eggplant, tomatoes and snake beans? I would definitely suggest trying your Sinigang dish with lechon to make for a richer, juicier dish! To truly bring the best taste out of our lechon, we begin with sautéing this ingredient with onion and oil. Follow through the steps with me!
Did you love this Pork and Chicken Sinigang dish as much as I did? Leave your feedback, as well as any suggestions, in our comments section.
- 1 lb. pork belly cubed
- 1 lb. chicken cut into serving pieces
- 44 g Knorr Sinigang sa Sampaloc Mix Original
- 1 onion wedged
- 5 tomato wedged
- 5 taro (gabi) diced
- 1 daikon radish sliced
- 12 okra
- 5 long green pepper
- 15 string beans cut into 2-inch pieces
- 3 eggplant sliced
- 2 cups kangkong leaves
- 1 ½ quarts water
- 2 tablespoons cooking oil
- Fish sauce and ground black pepper to taste
- Heat oil in a cooking pot. Saute pork until most of the fat renders. Add chicken. Continue sautéing until the exterior of the chicken turns light brown in color.
- Add onion, taro, daikon radish, and half of the tomato. Cook for 5 minutes. Remove the chicken and set it aside.
- Pour water into the cooking pot. Let boil.
- Add Knorr Sinigang sa Sampaloc Recipe Mix. Cover the pot and continue cooking in low heat until the pork gets tender (note: around 1 hour).
- Add the chicken back into the pot. Cook for 15 minutes.
- Put the long green pepper, string beans, okra, and eggplant. Cook for 8 minutes.
- Add the remaining tomatoes. Season with fish sauce and ground black pepper.
- Add the kangkong leaves. Cover the pot. Turn the heat off and let it stay for 2 minutes.
- Transfer to a serving bowl. Serve hot with rice.
- Share and enjoy