5.0 from 15 votes
Sinigang na Baboy (Filipino Pork Sinigang Soup w/ Vegetables)
Tangy and sour broth filled to the brim with tender pork, succulent tomatoes, and other fresh vegetables--this sinigang na baboy recipe is purely homemade and great for weekend nights with the family.
Prep Time
20 mins
Cook Time
1 hr 20 mins
Additional Time
35 mins
Total Time
2 hrs
Servings: 8
Calories: 6069 kcal
Course:
Main Course , Dinner
Cuisine:
Filipino
Ingredients
Tamarind paste
- 3/4 /4 c tamarind paste homemade or store bought
Sinigang
- 1 lb pork spare ribs
- 1 lb pork belly cut into ½ inch cubes
- 1 tbsp vegetable oil
- 1 medium yellow onion chopped
- 10 cloves garlic minced
- 5 small tomatoes (roma sized) quartered
- 8 c filtered water
- 2 2/3 /3 tbsp salt and more as needed
- 1 tbsp fish sauce
Vegetables
- 1 small eggplant cut into ½" pieces
- 7 pieces okra cut into ½" pieces
- 4 inches daikon radish cut in ¼" slices, then cut into half rounds
- 7 string beans cut into 3" pieces
- 30 tems kang kong / water spinach / on choy
- ½ tsp pepper to taste
- lime juice optional for more sourness
- 1 finger chile pepper optional for spiciness
Instructions
Tamarind paste
- Make your own tamarind paste using my instructions, or prepare store-bought tamarind paste, rehydrating if necessary.
Cup of Yum
Sinigang
- Pat the pork dry with a paper towel to improve browning during searing.
- In a large pot over medium heat, add the vegetable oil and begin to sear your meat in batches until all the sides have a nice golden brown crust. This should be about 2-5 minutes per batch. Try to not crowd the meat while searing. Transfer the meat onto a clean plate.
- In the same pot, add the onions and saute for about one minute or until the onions are slightly translucent. Add the garlic and saute for 30 seconds or until it’s fragrant.
- Add 2 cups of filtered water to deglaze the pot thoroughly. Gently scrape the golden brown parts from the searing meat at the bottom of the pan.
- Add the meat back to the pot with only 4 tomatoes (reserve the 5th one for later). Add 2 tablespoons of salt and stir to dissolve.
- Add 6 cups of water or enough so the meat is completely submerged. Bring the heat up to medium-high heat, once the liquid hits a boil let it boil for about 30 seconds.
- Drop the heat to a simmer (about medium-low heat) and simmer for about 45 minutes to 1 hour or until the meat is tender to your liking.
- Add the tamarind paste, pepper, and fish sauce to the pot and stir.
- Add the last tomato, eggplant, okra, string beans, and daikon radish into the pot and stir. Simmer for 5-8 minutes or until vegetables are tender, then add kang kong and cook for an additional one minute.
- Taste the soup and adjust with salt, pepper, or lime juice based on your preference. Serve immediately with a side of rice.
Nutrition Information
Calories
606.9kcal
(30%)
Carbohydrates
35.3g
(12%)
Protein
17.2g
(34%)
Fat
45.6g
(70%)
Saturated Fat
16.8g
(84%)
Cholesterol
86.2mg
(29%)
Sodium
2019.9mg
(84%)
Potassium
877.5mg
(25%)
Fiber
5.1g
(20%)
Sugar
27.9g
(56%)
Vitamin A
833.2IU
(17%)
Vitamin C
24.5mg
(27%)
Calcium
87mg
(9%)
Iron
2.5mg
(14%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 6069
% Daily Value*
| Calories | 606.9kcal | 30% |
| Carbohydrates | 35.3g | 12% |
| Protein | 17.2g | 34% |
| Fat | 45.6g | 70% |
| Saturated Fat | 16.8g | 84% |
| Cholesterol | 86.2mg | 29% |
| Sodium | 2019.9mg | 84% |
| Potassium | 877.5mg | 19% |
| Fiber | 5.1g | 20% |
| Sugar | 27.9g | 56% |
| Vitamin A | 833.2IU | 17% |
| Vitamin C | 24.5mg | 27% |
| Calcium | 87mg | 9% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.