Pork Sinigang is a popular dish here in the country. I’m quite sure that, whenever it’s a cold and rainy day, you would crave for something hot, something like a comfort food. During these times it reminds me of the warm delicious soup of a sinigang, I’m sure you would think of it, too.
So don’t worry too much if you’re having a bad day, know that the solution is a hot bowl of sinigang right in front of you, and your problems would be washed away. Or you know, maybe you’re just overthinking and you’re just craving for something delicious to eat. Well, either way, this sinigang you serve you just right!
In this recipe article, we are going to help you melt your worries away, or simply melt your hunger away. Learn how to make the perfect and delicious pork sinigang by reading on below our tips and some trivia about this dish!
If you want something special to eat with your family for a celebration or even on regular days, this is it.
What is Pork Sinigang?
Pork Sinigang is a dish which is known to have originated in the areas of the Tagalog region. This is a dish which is traditionally made of pork belly and a mix and match of sour fruits that go along with it.
In addition to that, the main trait of the sinigang is the sour and savory soup. And that’s because of the tamarind, or sampalok.
It is definitely one of the dishes the Filipino cuisine can brag about because of its unique taste. And a thing about this dish, is it’s many different variations, which gives you a sense of identity when cooking one of these because you can match it with your personal taste and style.
Variations of Sinigang
The specific version included in this recipe is called Sinigang na Baboy sa Sampalok. But here are other versions of sinigang that might also pique your interest. These four are variations of how you make the broth:
- Sinigang sa miso
- Sinigang sa calamansi
- Sinigang sa bayabas
- Sinigang sa mangga
These are other meat ingredients you can use:
- Sinigang na isda (popular ones are bangus belly, salmon belly, and salmon head)
- Sinigang na baka
- Sinigang na hipon
Ingredients You’ll Need
Pork
For this recipe, we will be using pork belly, but you can pick other cuts. For more tips on this, see the section below.
Vegetables
We used radish, taro, tomato, and kangkong leaves but you don’t have to use all this vegetables especially if you can’t complete them.
Tamarind (Sampalok)
Here, we use fresh ingredients such as the tamarind in making our pork sinigang. But if you want easier options, you can always use ready-made tamarind powders in making your soup. Or use other alternatives for the broth mentioned above.
Aside from these, we will also be using other regular pantry ingredients like onion, green chili, fish sauce, salt, black pepper, and cooking oil. If you are filling up your pantry, here’s a handy shopping guide:
Pork Cut Tips for Sinigang
In this recipe, we recommend using pork belly since it’s naturally tender and has a lot of meat fat in it which brings out a lot of flavor when cooked right. But there are also other options you can use when cooking sinigang.
Another popular choice is the use of pork ribs. Although it is boney, it is a good choice when making sinigang because the bones give that extra flavor for the soup which enhances the sinigang.
Cheaper options are also acceptable such as the pork hock, or pork shoulders, but they contain less fat and meat and also less bones, so keep that in mind.
Equipment You’ll Need
- Cooking Pot (Kaldero)- Since this is a soup dish, we will need a deep cooking pot or casserole. We will only need one for the whole cooking process.
In need of kitchen tools and equipment? Read this before you buy:
How to Cook Pork Sinigang
Although cooking pork sinigang might seem like a gruelling task since there are a lot of ingredients and things to do, it is actually quite easy, and is definitely good for beginners.
To make things more streamlined, all you have to do is to make sure that you got the ingredients ready for cooking–managing the amount, preparing the cuts of the ingredients, and whatnot. And cooking might take a long time but it is just as simple as putting in the ingredients into the cooking pot.
For the preparation, just make sure that all of your ingredients are cut into small serving pieces, and are cut evenly so they would also be cooked at the same time.
For the pork meat, there are options you can get when buying in the market that are already cut so it can make things easier for you. But if you have the time, it is better to buy the whole meat and cut them yourself. That way, you’re sure that the cuts are even and that will make for easier cooking.
For the cooking part, it’s just a process of tossing in the ingredients one after the other is cooked. Just be sure to keep an eye from time to time when cooking so the ingredients won’t be overcooked.
Make sure to simmer the pork belly the longer you can because it brings out more flavor when done for longer periods of time for the best sinigang.
How to Serve Pork Sinigang
Pork sinigang is a main dish served for lunch or dinner. It is best served hot, but not too hot that it would burn your tongue. Serve this with freshly cooked white rice and you may add a dipping sauce on the side. For the dipping sauce, fish sauce (patis) with sliced green chili will do.
How to Store and Reheat Pork Sinigang
In case you have leftovers, transfer to a clean food container with lid. You can refrigerate it and for up to 3 days.
To reheat, you can use a microwave oven or over a stovetop. Apply low to medium heat until warm enough when using a stove.
Other Soup Recipes
For a quick reference about this recipe, see the recipe table below:
Pork Sinigang (Sinigang Na Baboy) Recipe
Equipment
- Cooking Pot
Ingredients
- 1 kg (2.2 lbs) pork belly (or pork ribs), cut into cubes
- 1 pc onion, chopped
- 1 pc radish (labanos), cut into thin diagonal pieces
- 2 pcs taro (gabi), cut into halves
- 3 pcs tomatoes, cut into quarters
- 2 cups kangkong, leaves and stalks
- 3 pcs green chili (siling haba)
- 3 tbsp fish sauce
- 15 pcs tamarind (sampalok pods), or sampalok paste/powder
- 4 cups water
- salt and pepper, to taste
- 2 tbsp cooking oil
Instructions
- Fill a cooking pot with water, Add-in the tamarind pods and bring to a boil. Simmer until tender and skin begin to burst.
- Transfer to another plate and mash the tamarind with a fork or any other hard object.
- Pour-in the tamarind liquid in another bowl while using a strainer. Repeat this process until all of the juice of the tamarind is extracted. Set aside.
- In a cooking pot, pour-in and heat the cooking oil in low to medium heat.
- Add-in the chopped onions. Saute for 2 to 3 minutes or until aromatic and tender.
- Add-in the pork belly cubes, and fish sauce. Cook for 5 minutes or until lightly browned.
- Pour-in the water and let it boil. Let it simmer for 15 to 20 minutes in medium heat.
- Add-in the tomato wedges and sliced taros. Simmer for another 20 to 30 minutes or until the pork belly is tender.
- Add-in the tamarind juice and season with salt and pepper as needed. Mix until well-incorporated.
- Add-in the radish. Cook for 3 minutes.
- Add-in the green chili, and kangkong stalks. Cook for another 3 to 5 minutes.
- Add-in the kangkong leaves. Cover the pot and turn off the heat. Let it cook in residual heat for about 3 to 5 minutes.
- Transfer to a serving bowl. Prepare fish sauce as needed. Serve and enjoy!
Notes
Nutrition
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