Sinigang na Baboy

Sinigang na baboy is a mainstay meal in any Filipino menu 🙂 Whether it’s a hot day or a rainy day, it’s good to sip on its sour and tasty soup plus it has plenty of veggies too! This meal will surely remind you of home and weekend afternoons ^^

Ingredients
1 kg pork ribs or buto-buto 1 pack Sinigang mix (good for 2 L) OR tamarind (sampalok), as sour component
½ kg pork meat
10 cups water 2 tbsp fish sauce
1 tbsp salt 8 pcs okra
2 pcs onion, quartered 2 bundles of river spinach or kangkong
3 pcs ripe tomatoes, quartered 2 pcs finger chillies or siling haba
5 pcs taro or gabi, peeled and sliced into bite-sized pieces
Ingredients for sinigang na baboy

Ingredients for sinigang na baboy

DIRECTIONS:

  1. Wash pork ribs and meat twice with fresh water.
  2. Place them in a pot or pressure cooker. Add water enough to soak meat in water.

TIP: You can add more water if you want more soup 🙂

  1. Add salt and then let the mixture boil for 30 minutes. Once it’s boiling, remove the scum floating on the surface.
  2. Add the onions, tomatoes and taro pieces into the mixture.

If you are using pressure cooker, pressurize mixture for 30 minutes.

If you are using a regular pot, let the mixture boil for an hour.

  1. Add Sinigang

TIP: If you can get your hands on tamarind fruit, consider yourself lucky! Here’s what to do: rinse them well then add about 2 cups of water. Let the mixture boil until the fruit is soft enough to be mashed. Pass the mixture through a strainer to obtain the juice – this is the traditional way of cooking Sinigang before mixes were invented ^^

  1. Add fish sauce to taste.
  2. Add okra then simmer for 2 minutes.
  3. Add kangkong and siling haba and then simmer for another 10 minutes.

NOTES:

  1. For a festive version of sinigang: you can add string beans (sitaw), eggplant (talong), winged beans (sigarilyas), and radish (labanos). You can add these vegetables especially if you’re serving it to mostly adults (I didn’t like them when I was still a kid).
  2. Some people will prefer to add more taro to the dish. Those soft and mushy taro pieces add thickness to the soup – it’s the first thing to be gone when we cook Sinigang at home ^__^
  3. If you can, opt to use tamarind fruit instead of the mix (it’s natural!) or you can use mix as supplement if you’re tamarind fruit is not enough to make the soup sour. But let’s face it, it’s so hard to find tamarind fruit even here in the Philippines!
  4. Other fruits can also be used as souring agent or pang-asim for sinigang such as cottonfruit (santol) and guava (bayabas). Together with tamarind, all these fruits add a different kind of sourness to sinigang 🙂

Sinigang na baboy

Sinigang is a general term referring to the process of cooking this dish. Beef, chicken and fish can be used in Sinigang dishes too, but almost often Sinigang is associated with Sinigang na Baboy using tamarind (sampalok) maybe because of its popularity. It’s my favorite out of all Sinigang varities too!

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