Sinigang na Baboy (Pork Sinigang)
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
4
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Calories
573 kcal
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Course
Main Course, Soup, Lunch
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Cuisine
Filipino
Sinigang na Baboy (Pork Sinigang)
Description
Sinigang na Baboy (Pork Sinigang) features pork ribs simmered in a broth enriched by tamarind paste, creating a pleasantly sour base. The broth is carefully developed by adding aromatics such as red onion and tomato, then seasoned with fish sauce for depth. Vegetables including taro, string beans, radish, okra, eggplant, and water spinach are added at staggered intervals to maintain varied textures and flavors. The taro provides a starchy element that complements the tender pork, while the green vegetables contribute freshness and slight crunch. The addition of finger chili offers mild heat. This soup is served hot alongside plain steamed rice, often with a side of fish sauce mixed with chili as a dipping condiment, enhancing the overall eating experience.
Ingredients
- 2 pounds pork ribs or 1 pound of belly or ham -cut into serving pieces
- 2 liters water
- 1 medium red onion -cut into quarters
- 4 pieces tomato cut into quarters
- 3 tablespoon fish sauce
- 2 pieces taro peeled and cut into quarters, medium size aka gabi
- 6 pieces string beans cut into 2-inch long pieces, aka sitaw
- 1 medium radish - peeled and cut thin diagonally
- 2-3 finger chili
- 8 pieces okra ends trimmed, small
- 1 medium eggplant - cut into 1-inch pieces
- 1 bunch water spinach leaves and tender stalks separated, aka kangkong
- 4 tablespoon tamarind paste
- salt
Instructions
- Place pork ribs in a large pot. Pour water and bring to a rolling boil over high heat. Use a slotted spoon to skim off the scum that floats to the surface.
- Add the red onion, tomatoes and fish sauce. Once it starts to boil again, cover the pot with the lid and lower the temperature to low. Let it simmer until pork becomes tender.
- Add the taro and cover and simmer again for 5 minutes.
- Toss in the string beans and radish and let it cook for 2 minutes
- Add the okra, eggplant, finger chili, and the kangkong stalks.
- Add the tamarind paste and mix until dissolved. Season with salt if needed.
- Before all the vegetables are done, toss in the kangkong leaves. Turn off the heat and let the vegetables finish cooking from the residual heat.
- Serve in bowls with plain steamed rice and fish sauce with some of the finger chili squashed into it as a dip.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 573 kcal
% Daily Value*
| Calories | 573kcal | 29% |
| Carbohydrates | 31g | 10% |
| Protein | 30g | 60% |
| Fat | 38g | 58% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 127mg | 42% |
| Sodium | 1247mg | 52% |
| Potassium | 1186mg | 25% |
| Fiber | 9g | 36% |
| Sugar | 20g | 40% |
| Vitamin A | 1960IU | 39% |
| Vitamin C | 31.6mg | 35% |
| Calcium | 139mg | 14% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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