Sinigang na baboy is a Filipino pork soup in sour broth. This soup is composed of pork, vegetables, and tamarind. This dish is perfect during cold days.
What do you need to know about sinigang?
Sinigang is a Filipino sour soup that uses a souring agent. Therefore, the vital thing to consider when making sinigang is adding souring to the soup.
The most common souring agent for sinigang is tamarind. You may also use other souring agents such as lemon juice, calamansi juice, or balimbing (star fruit).
Each of us has a different level of sourness we can tolerate. Therefore, adding the souring agent will be up to your preference.
Why this recipe works
- The soup is very versatile. You can add any vegetables that you like.
- A nice hearty soup for cold/winter days.
What goes into this recipe
Ingredients Notes and Substitutions
Pork - You can use any cut of the pork in making the sinigang. I usually use pork belly, pork ribs, or pork shoulder. Pork knuckles and bones can also be used and provide better flavor. You can also substitute pork meat with beef.
Tamarind concentrate - You may also use sinigang mix, fresh tamarind, kamias, or lemon juice as a souring agent.
Fish sauce - You do not need to include fish if you prefer not to. Just make sure to add enough salt to your taste.
Romaine lettuce - can be substituted with bok choy, Napa cabbage, Kangkong, or spinach.
Bean sprouts - You may opt-out to add bean sprouts to your sinigang. I love adding the bean sprouts to my sinigang because it adds a different texture to the soup.
Sriracha sauce or chili - You can add spicy sauce according to your preference. You may also use Tabasco sauce.
Step-by-step Instructions
Using the Instant Pot or Pressure Cooker:
Arrange the pork, lemongrass, potatoes, tomato, onion, garlic, fish sauce, and ground black pepper in the instant pot. Add water.
On manual setting, set the instant pot to high pressure for 25 minutes. If you have an older version of instant pot, make sure the sealing vent is on.
Allow a 10-15 minutes natural release. Then release steam and turn the instant pot off. Next, open the lid and remove the scum from the top using a spoon.
Season the soup with tamarind concentrate or sinigang mix, and add salt if needed. Add romaine lettuce to the pot. Let the lettuce cook for 2-3 minutes.
Place the sinigang soup into a bowl and top with bean sprouts and green onions.
Using Stovetop:
You may fry the pork first using a small amount of oil, or you can boil the pork right away until tender. When frying, fry the pork on all sides until brown.
Combine pork, lemongrass, tomatoes, onion, garlic, fish sauce, and ground black pepper in a large pot. Bring to a boil and let it simmer until pork is tender, usually around 1 hour. You may need to add water as needed.
Once the pork is tender, add the potatoes, then simmer for 15 minutes or until the potatoes are tender. Now, this is the time when you may add eggplant or okra.
Season with sinigang mix powder or tamarind concentrate and salt if needed. Then add leaf vegetables and cook for 2-3 minutes. Top your sinigang with bean sprouts and green onions.
How and What To Serve
Serve your sinigang with rice. You may add spicy sauce if you prefer.
Freezing and Storing Instructions
Store the sinigang in an airtight container and keep it refrigerated for 5-7 days.
Vegetable Variations
This soup is very forgiving with regards to vegetables.
Add these ingredients when the meat is tender. It requires a few minutes of cooking, and you might want to add this before the leaf vegetables.
- Eggplant
- String beans or green beans
- Daikon radish (labanos)
- Gabi
- Okra
- Chayote squash
- Zucchini
Because these vegetables cook quickly, add any of these vegetables just before turning the stove off. Please make sure that the meat and other ingredients are done cooking before adding the leaf vegetables.
- Bok choy
- Spinach
- Kale
- Kangkong (water spinach)
- Choy Sum
- Gai Lan
- Moringa (Malunggay)
- Napa Cabbage
- Broccoli
- Swiss Chard
- Collard Greens
- Arugula
- Sweet potato tops
- Saluyot
Garnish suggestions:
- Green onions
- Cilantro
- Chilies
- Bean sprouts
- Fresh basil leaves
Equipment
Instant Pot or large pot
FAQs and Expert Tips
Do not cover the pot when you add the lettuce to prevent the leaf vegetables from turning brown.
Make sure that the pork is tender before adding the vegetables to prevent the vegetables from getting overcooked.
Add the leaf vegetables at the end when you are just turning off the heat.
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Recipe
Sinigang na Baboy (Pork Sinigang)
Equipment
- Instant Pot or large pot
Ingredients
- 1 kilogram pork ribs sliced individually (pork belly or pork shoulder)
- 5-6 cups water
- 1 lemongrass
- 1 medium onion sliced
- 1 tomato sliced adding souring
- 2 large potatoes cut into pieces
- 1 clove garlic whole
- 1 tablespoon fish sauce
- ¼ teaspoon ground black pepper
- 2-3 tablespoons tamarind concentrate or tamarind sinigang mix
- 3-5 romaine lettuce leaves chopped
- Salt to taste
- 1 cup bean sprouts togue
- Sriracha sauce or chili optional
- 2 stalks chopped green onions to garnish
Instructions
Using the Instant Pot or Pressure Cooker:
- Arrange the pork, lemongrass, potatoes, tomato, onion, garlic, fish sauce, and ground black pepper in the instant pot.
- Add water.
- On manual setting, set the instant pot to high pressure for 25 minutes. If you have an older version of instant pot, make sure the sealing vent is on.
- Allow a 10-15 minutes natural release. Then release steam and turn the instant pot off.
- Open the lid and remove the scum from the top using a spoon.
- Season the soup with tamarind concentrate or sinigang mix, and add salt if needed.
- Add romaine lettuce to the pot. Let the lettuce cook for 2-3 minutes.
- Place the sinigang soup into a bowl and top with bean sprouts and green onions.
Using Stove Top:
- You may fry the pork first using a small amount of oil, or you can just boil the pork right away until tender. When frying, fry the pork on all sides until brown.
- Combine pork, lemongrass, tomatoes, onion, garlic, fish sauce, and ground black pepper in a large pot. Bring to a boil and let it simmer until pork is tender, usually around 1 hour. You may need to add water as needed.
- Once the pork is tender, add the potatoes, then simmer for 15 minutes or until the potatoes are tender. Now, this is the time when you may add eggplant or okra.
- Season with sinigang mix powder or tamarind concentrate and salt if needed. Then add leaf vegetables and cook for 2-3 minutes. Top your sinigang with bean sprouts and green onions.
Nutrition
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Sandra
This soup looks so delicious with interesting flavour combinations. We can't wait to try it!