Sinigang na Baboy (Filipino Pork Sinigang Recipe)
Get warm & cozy with a heartwarming bowl of Sinigang na Baboy that feeds that soul. Create layers of rich flavor with this simple Pork Sinigang the fam will ask for over & over again!
Servings: 4 servings
Calories: 655kcal
Ingredients
Tamarind Paste:
- 4 ounces tamarind pulp broken into chunks
- 8 ounces boiling water
Ingredients:
- 1 ½ pounds pork* pat dry
- 2 teaspoon salt divided
- Fresh cracked pepper to taste
- ½ large onion diced
- 3 tomatoes diced
- 4 cups water
- 1/3 cup fish sauce
- ⅔ cup tamarind paste from recipe above, plus more if you like it extra sour
- 1 cup string beans cut into 3-inch pieces
- 1 cup taro sliced
- 3 cups baby bok choy leaves separated
Instructions
Make Tamarind Paste
- In a heat-proof bowl, combine the tamarind pulp and boiling water. Use a fork to gently mash the tamarind pulp. Allow to soak for at least 30 minutes.
- Use a fork to smash and loosen any remaining tamarind the fibers. Pour the tamarind paste through a sieve, using a spatula to help push it through. You can pour more water on the tamarind to help extract more of it, if needed. Set tamarind paste aside.
Make Sinigang
- Season the pork with fresh cracked pepper and ½ teaspoon of salt.
- Heat a large pot on medium-high heat, then add about a tablespoon of oil. Add the pork, working in batches if needed to avoid overcrowding. Sear the pork until browned - they don’t need to be cooked through since it’ll finish in the broth. Once browned, remove pork and set aside.
- In the same pot, add onions, tomatoes, and ½ teaspoon of salt, then saute until they begin to soften.
- Pour in broth or water, fish sauce, and pork back in. Cover and bring to a boil, then reduce the heat to medium-low and cook until the pork is fork tender, about 45 minutes.
- Increase the heat to medium-high, then add in the tamarind paste, remaining 1 teaspoon of salt, and fresh cracked black pepper. Stir and taste. Feel free to add more tamarind paste if you like it more sour or fish sauce or salt if you’d like it saltier.
- Add the taro and string beans. Stir and allow to cook for a couple of minutes, or until tender but still crisp.
- Turn off the heat then add the baby bok choy leaves. Stir into the soup until they’re wilted. Serve with hot steamy rice and enjoy!
Video
Notes
- Pork: Use any of your fave cuts of pork. Bone-in cuts (neck bones, spare ribs, or ribs) create a super flavorful broth. Fattier boneless cuts (pork belly, shoulder, or butt) create a rich broth. You can also do a mix.
- Faster Versions:
- If you're tight on time, you can skip the tamarind paste & using sinigang seasoning mix instead. If you do this instead, add fish sauce last & only add if you need additional salt.
- To cook the pork even faster, you can use an Instant Pot or pressure cooker. Make sure to cook the vegetables AFTER pressure cooking the pork. Scroll to the blog post above for full details.
Nutrition
Serving: 1bowl | Calories: 655kcal | Carbohydrates: 49g | Protein: 35g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 122mg | Sodium: 2929mg | Potassium: 1310mg | Fiber: 7g | Sugar: 25g | Vitamin A: 8903IU | Vitamin C: 101mg | Calcium: 307mg | Iron: 5mg