Pork Sinigang, also called Sinigang na Baboy in Tagalog, is a delectable dish that is a staple in Filipino cuisine, typically served for lunch or dinner. It’s a hearty and nourishing soup with succulent cubes of pork belly that have been simmered to perfection in a rich tamarind sauce. This savory pork belly sour soup is then mixed with an assortment of vegetables and spices to create a soup that is comforting and bursting with flavor.
The name “Sinigang” is derived from a Tagalog phrase that translates to “to stew,” signifying the slow-cooking process that this dish undergoes. While it originated as a regional dish among the Tagalog-speaking population of the Philippines, its incredible taste and universal appeal have propelled it to nationwide popularity. Its fame has not stopped at the borders of the Philippines, though. The Sinigang na Baboy has now gained recognition and appreciation from food enthusiasts around the globe.
Creating a traditional Pork Sinigang requires several native Filipino vegetable ingredients. For instance, long beans, known locally as sitaw, and Kangkong (water spinach), are integral to the recipe. However, these ingredients are not always readily available outside of Asia. As a result, the Filipino diaspora has adapted the recipe to use more commonly found vegetables. Spinach leaves, in particular, have emerged as an excellent alternative. Despite the substitution, the resulting dish remains true to the spirit of the original, offering a flavorful and comforting bowl of Pork Sinigang or Sinigang na Baboy that can be enjoyed anytime, anywhere.
Now, allow me to share how I prepare my version of this pork belly sour soup recipe. It’s a straightforward process, but it requires patience and careful attention to ensure that each ingredient is cooked to its optimal flavor and texture. From simmering the pork belly to just the right tenderness to balancing the tamarind’s sourness with the vegetables’ earthiness, each step is crucial to achieving the perfect bowl of Pork Sinigang.
Ingredients: 3-4 servings
1 lb. pork belly cubes(pork ribs an option)
2 cloves medium, chopped garlics
1 tsp crushed ginger
1 tsp sliced onions
1 large sliced red tomato
1 pack tamarind sauce
2 medium taro roots, peeled, cut in cubes
½ lb. cut and cleaned, fresh kangkong (optional: cabbage slices, baby bok choy, spinach)
1 large long eggplants, cut in slices
1 1/2 cups long beans (preferably sitaw which are found at Asian markets) if none, string beans are optional
1 medium chayote squash, peeled & cut in cubes
2 tbsp. fish sauce
1 large Anaheim pepper (jalapeno if you prefer it spicy)
4-6 cups water or more if needed for the sauce
Cooking Procedure:
- Sautee garlic, onions, ginger, and tomatoes into small amount of cooking oil. Add a pinch of salt to taste. Set aside.
- Place pork belly cubes on a deep sauce pan, add water, then apply a portion of tamarind sauce form the packet, and bring it in to boil. Let it simmer over medium heat, for 40 minutes to an hour or until pork is almost tender.
- Add the previously sautéed Pork Sinigang ingredients along with the taro roots, chopped chayote squash and sliced eggplants. Let it simmer for 10 minutes or until they are slightly cooked.
- Add the rest of the vegetables and simmer for another 3-5 minutes, until all green vegetables are half-cooked. Add more water if you wish for more sauce.
- Pour remaining tamarind sauce form the packet, depending on your preference in sour taste. Stir and simmer for another 3 minutes.
- Turn off the heat and enjoy this great tasting, Sour Pork Belly Soup. Serve this delicious Sinigang na Baboy with steamed rice.
Tip: Always remember to add your greens last in the process, when cooking pork sour soup or Sinigang na baboy. Overcooking vegetables will not only destroy its healthy nutrients, but will obviously spoil the taste. For a more tender, pork belly sour soup, use a pressure cooker as your tenderizer, if you have it already.
