Pork Sinigang or Sinigang na Baboy is my go-to recipe when I want to have a hearty soup. It is also a favorite in the family.
Pork Sinigang is just very easy to make. It is just like you are cooking tinola but the difference is its sour broth courtesy of some souring agents such as tamarind, guava, kamias and others.
What is Pork Sinigang
Pork sinigang is a pork sour soup recipe native to the Philippines. It is mixed with vegetables and tamarind to make the soup sour. Other souring agents may be used as well.
Pork ribs and belly are the best parts for cooking sinigang.
Pork Sinigang has simple ingredients that are very easy to source. Of course you must have pork.
I personally prefer pork ribs because the bones gives it a more tasteful broth. Then you have your radish, eggplant, taro which is optional. I just love to have the taro in it because it adds creaminess to the broth. You may also add lady finger or okra and then your greens that is kangkong. You may substitue kangkong with pechay, bok choi or even green cabbage if you want.
Sharing to you this recipe. Enjoy!
Pork Sinigang Recipe (Sinigang na Baboy)
- Cooking Pot
- 800 grams Pork ribs cut into pieces
- 1 pc Radish medium size, sliced
- 1 pc Eggplant medium size, sliced
- 1 pc Taro small, sliced
- pinch Salt
- 1 bundle Kangkong (water spinach)
- 1 pc Tomato sliced
- 1 thumb Ginger sliced
- 1 pc Onions medium size, sliced
- 1 tbsp Knorr Sinigang Mix
- Put 6 cups of water in a pot and bring to a boil.
- Add the pork ribs. Skim fat as needed. Simmer for 10 minutes
- Add the radish, onions, ginger and tomatoes and long chili pepper. Cover the pot and cook for 2 minutes.
- Add a pinch of salt and the knorr sinigang mix. Let it simmer for 3-5 minutes in medium heat. Adjust taste to your liking.
- Transfer to a serving bowl and serve immediately. Enjoy!