The ultimate pinoy comfort food is sinigang na baboy! It is filling and tasty on its own or when paired with steamed rice. It is made with pork ribs, veggies, and a broth flavored with tamarind. You’ll undoubtedly love this sinigang na baboy recipe for these very reasons.
Imagine this: It has been a chilly and rainy day with little periods of sunshine. Your mother prepares a piping-hot pot of sinigang na baboy for lunch because the weather calls for it.
The steamy bowl of soup, thick with the sourness of tamarind and packed with juicy ribs and crisp-tender veggies, offered much-needed solace from the chilly weather. It tastes scrumptious and satisfying.
Snap back to reality now. Make that imagination come true by following this sinigang na baboy recipe.
What is Sinigang?
Did you know? Sinigang is considered one of the best-rated soups in the world, according to the Taste Atlas website.
Sinigang usually includes meat (fish, pork, beef, shrimp, chicken), veggies, tomatoes, and tamarind. Its name came from the English term “stew,” given how people prepare it.
What makes sinigang particularly tasty is its sour flavor. It makes every Filipino yearn for more of it. Trust us, we’ve been in the same situation.
Sinigang has been prepared with a unique twist. The dish is also packed with various ingredients that you will undoubtedly enjoy.
Because people typically prepare it on regular days, people consider sinigang the national dish of the Philippines. However, it can also be prepared for special events like baptisms, birthdays, anniversaries, or any other occasion. Additionally, people frequently prepare it as a welcome supper for all guests.
In other cases, sinigang na baboy can be served as lunch. Due to its popularity, the dish can be found in all Filipino restaurants. You can easily locate a restaurant serving sinigang by searching google “sinigang near me.” Many tamarind powder brands can be found in supermarkets all over the country, making it easier for people to make the dish.
Sinigang na Baboy Ingredients
Wondering what goes behind your favorite stew? Here you go:
- Pork. Pick from ham, ribs, shoulder, belly, or hock.
- Tamarind. You can prepare tamarind in the conventional and best way by using fresh, unripe fruit. You can also use tamarind paste in a jar or a powdered tamarind mixture manufactured for sinigang.
- Onions. You can use red or white onions.
- Tomatoes
- Fish sauce or salt
- Radish (labanos)
- Kangkong (water spinach)
- Chili (Siling haba)
Optional Ingredients for Sinigang na Baboy
- Lima beans (sitaw)
- Taro (gabi). This thickens the soup.
- Eggplant
- Okra
Parts of Pork for Sinigang na Baboy
You can use any part of the pork for sinigang na baboy. Of course, you can choose which part you’ll use:
Pork Belly
This part is tender, fatty meat with a rich taste. This is the most commonly used part for sinigang na baboy and other pork recipes.
Pork Shoulder or Ham
This part is meatier because it has no bones. However, it has little to no fat and less flavor than the belly or ribs.
Pork Ribs or Neck Bones
These parts have lots of bones. However, they produce a lot of flavors and can make your sinigang tastier. When combined with pork belly, they make the stew meatier. Many Filipinos also like chewing on the bones when eating sinigang na baboy.
Pork Hocks, Knuckles, or Tailbones
These parts contain less fat than the belly part. However, they call for a longer cooking time. On the bright side, pork hocks, knuckles, or tailbones are cheaper.
Sinigang na Baboy Basic Ulam Recipe
Course: Main
Cuisine: Filipino
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour and 10 minutes
Servings: 4
Ingredients
- 2 pounds of pork ribs, 1 pound of belly, or 1 pound of ham, cut into big cubes
- 1 medium onion, sliced
- 2 liters of water
- 4 quartered tomatoes, divided into pieces
- 3 teaspoons of fish sauce
- 2 medium-sized taro (gabi) pieces, peeled, divided into quarters
- 3 string beans, cut into 6 pieces, each 2 inches long.
- 1 medium radish, peeled, and thinly sliced across the grain
- 2 to 3 finger peppers
- 8 pieces of tiny okra with cut ends
- 1 medium eggplant cut into 1-inch slices
- 4 tablespoons tamarind paste or powder
- 1 bunch of water spinach (kangkong), leaves separated from stalks
- salt to taste
Instructions
- Put the pork in a big pot.
- Pour water into the pot and bring it to a roaring boil.
- Next, put in the fish sauce, tomatoes, and red onion.
- Put a lid on the pot and reduce the heat to low after it begins to boil again. Allow the pork to cook until it becomes tender.
- Add the taro. Let it simmer for five to ten minutes.
- Add the radish and string beans. Simmer for two minutes.
- Put in the okra, eggplant, finger chili, and kangkong stalks.
- Add the tamarind paste and powder. Stir in the sinigang.
- Next, add salt to taste.
- Add the kangkong leaves before all of the vegetables are finished cooking. Turn off the heat and let the remaining heat continuously cook the vegetables.
- Serve in bowls with plain steamed rice, fish sauce or soy sauce, and some of the minced finger chili for dipping.
Sinigang na Baboy
The ultimate pinoy comfort food is sinigang na baboy! It is filling and tasty on its own or when paired with steamed rice. It is made with pork ribs, veggies, and a broth flavored with tamarind. You’ll undoubtedly love this sinigang na baboy recipe for these very reasons.
4.60 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine Filipino
Servings 4
Ingredients
- 2 pounds of pork ribs 1 pound of belly, or 1 pound of ham, cut into big cubes
- 1 pc medium onion sliced
- 2 liters of water
- 4 pcs quartered tomatoes divided into pieces
- 3 teaspoons of fish sauce
- 2 pcs medium-sized taro gabi pieces, peeled, divided into quarters
- 3 pcs string beans cut into 6 pieces, each 2 inches long.
- 1 pc medium radish peeled, and thinly sliced across the grain
- 3 pcs finger peppers
- 8 pcs of tiny okra with cut ends
- 1 pc medium eggplant cut into 1-inch slices
- 4 tablespoons tamarind paste or powder
- 1 pc bunch of water spinach kangkong, leaves separated from stalks
- salt to taste
Instructions
Put the pork in a big pot.
See AlsoSinigang2 pounds of pork ribs
Pour water into the pot and bring it to a roaring boil.
2 liters of water
Next, put in the fish sauce, tomatoes, and red onion.
4 pcs quartered tomatoes, 3 teaspoons of fish sauce, 1 pc medium onion
Put a lid on the pot and reduce the heat to low after it begins to boil once again. Allow the pork to cook until it becomes tender.
Add the taro. Let it simmer for five to ten minutes.
2 pcs medium-sized taro
Add the radish and string beans. Simmer for two minutes.
1 pc medium radish, 3 pcs string beans
Put in the okra, eggplant, finger chili, and kangkong stalks.
8 pcs of tiny okra with cut ends, 1 pc medium eggplant cut into 1-inch slices, 1 pc bunch of water spinach, 3 pcs finger peppers
Add the tamarind paste and powder. Stir in the sinigang.
4 tablespoons tamarind paste or powder
Next, add salt to taste.
salt to taste
Add the kangkong leaves before all of the vegetables are finished cooking. Turn off the heat and let the remaining heat continuously cook the vegetables.
1 pc bunch of water spinach
Serve in bowls with plain steamed rice, fish sauce, and some of the minced finger chili for dipping.
Notes
Did you know? Sinigang is considered one of thebest-rated soups in the world, according to the Taste Atlas website.
Sinigang usually includes meat (fish, pork, beef, shrimp, chicken), veggies, tomatoes, and tamarind. Its name came from the English term “stew,” given how people prepare it.
Keyword Filipino Food, pinoy food, sinigang, worlds best
Tried this recipe?Let us know how it was!
Frequently Asked Questions
What is the English of sinigang na baboy?
The English of sinigang na baboy is pork stew. It is one of the most popular dishes in the Philippines.
Why is sinigang na baboy healthy?
This dish is not only a hearty and homey soup that is often regarded as the quintessential Filipino comfort food. Sinigang na baboy is healthy because it can also help in boosting your immune system. It provides Vitamin C from the tamarind base, treating constipation (since it is rich in fiber). It also boosts energy with protein. On top of that, it packs a punch of antioxidants.
What is the taste of sinigang na baboy?
Sinigang na baboy tastes sour and meaty. It is a sour soup made using pork ribs, vegetables, and fresh tamarind or tamarind powder. It’s hearty, tasty, and perfect for cold weather.
What is the original sinigang?
The original sinigang came from the Philippines, making it the dish’s country of origin. It is mostly made of fish, meat, vegetables, tomatoes, and tamarind.Because of how it is prepared, the dish is referred to as “sinigang.” It is a translation of the English word “stew,” which is more accurately descriptive of the dish.
Who invented sinigang na baboy?
No written records or specific origins exist, but one can presume that sinigang was first produced in the Philippines or from close Southeast Asian neighbors. It’s because sour soups are common in Malaysia, Indonesia, Vietnam, and Thailand.
What other Filipino dishes are popular?
You can also try Pork adobo, sisig, lechon, chicken inasal, dinuguan, and many more.
Conclusion
Ready to make your own sinigang na baboy? Follow this easy pinoy ulam recipe for sinigang na baboy!
On a side note, let us know what you think of sinigang na baboy by commenting below. Looking forward to knowing your thoughts!
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- List of 15 Best Pinoy Ulam You’ll Love
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- 11 Best Filipino Dishes You Need to Try
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