Sinigang na Baboy

Name: Sinigang na Baboy
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Philippines
Ingredients: 2 lbs pork belly or ribs, cut into chunks; 6 cups water; 1 packet tamarind soup base (or fresh tamarind pulp); 1 onion, quartered; 2 tomatoes, quartered; 1 radish (labanos), sliced; 1 cup string beans, cut into 2-inch pieces; 1 small eggplant, sliced; 2 cups kangkong (water spinach) or spinach; 2-3 green chilies; fish sauce, to taste

6 servings20 min prep60 min cookMedium Philippines

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The Story Behind It

The Tale of Sinigang na Baboy

Sinigang, a sour tamarind-based pork soup, is considered one of the Philippines' oldest and most iconic dishes, reflecting a pre-colonial Filipino preference for sour flavors achieved with native souring agents like tamarind, kamias, or guava, long before Spanish colonization introduced other ingredients.

Ingredients

Scale:· 6 servings

2 lbs pork belly or ribs, cut into chunks
6 cups water
1 packet tamarind soup base (or fresh tamarind pulp)
1 onion, quartered
2 tomatoes, quartered
1 radish (labanos), sliced
1 cup string beans, cut into 2-inch pieces
1 small eggplant, sliced
2 cups kangkong (water spinach) or spinach
2-3 green chilies
fish sauce, to taste

Instructions

1Simmer pork in water with onion and tomatoes for 40-45 minutes until tender, skimming foam.
2Stir in tamarind soup base or strained tamarind pulp and season with fish sauce.
3Add radish and simmer 5 minutes until slightly softened.
4Add eggplant and string beans; cook 5-7 minutes until just tender.
5Add green chilies and kangkong leaves; simmer 2-3 minutes until wilted.
6Taste and adjust sourness and saltiness with more tamarind or fish sauce.
7Serve hot with steamed rice and extra fish sauce or calamansi on the side.

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