• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Panlasang Pinoy Meaty Recipes

  • Home
  • Recipe
  • About This Site
  • eCook Book
  • Privacy Policy
You are here: Home / Pork Recipes / Sinigang na Baboy (Pork Sinigang)

Sinigang na Baboy (Pork Sinigang)

February 27, 2018 by Manny 6 Comments

TweetPinShareYummly

Sinigang na baboy is pork stewed in sour broth and is actually the original sinigang recipe before the many kinds of sinigang versions that was introduced. Some of the sinigang recipes includes sinigang na baka, sinigang na bangus, siningang na sugpo and many others.

Because of the popularity of sinigang, sinigang mix is introduced in the market and it makes our cooking simpler by just pouring the powder mix in cooking this dish. But nothing can beat the taste of the traditional fresh tamarind fruit that is boiled and mashed and extracting the tamarind juice.

 

Pork Sinigang
Print Recipe
5 from 1 vote

How to Cook Sinigang na Baboy

Sinigang na baboy is pork stewed in sour broth and is actually the original sinigang recipe before the many kinds of sinigang versions that was introduced.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Pork Recipe
Cuisine: Filipino
Keyword: pork sinigang, sinigang na baboy, sour broth
Servings: 6 to 8 servings
Calories: 287kcal
Author: Manny

Equipment

  • cooking pot

Ingredients

  • 1/2 kilo cubed pork
  • 1/2 kilo pork ribs
  • 1 small bunch spring onion
  • 1 kilo ripe tomatoes
  • 4 pieces gabi cut in half
  • 1/2 kilo sampaloc tamarind
  • 10 cups rice washing or water
  • 1 bunch kangkong
  • 1 bunch sitaw
  • 2 pieces eggplant cut in 1 inch pieces
  • 2 pieces radish cut in 1 inch pieces
  • patis to taste
  • 3 pieces long green chili or finger chilies

    Instructions

    How to Cook Sinigang na Baboy:

    • In a large pot, put together the cubed pork, the ribs, green onion and tomatoes mashed with a fork.
    • Cover and simmer for 30 minutes till meat is tender.
    • In another pot put in the sampaloc with the water.
    • Boil for about 10 minutes until the sampaloc is soft and mushy. Strain sampaloc water.
    • When the meat is just tender but not overcooked, pour the sampaloc water into the large pot.
    • Add the vegetables according to firmness, beginning with the gabi, then the radish, sitaw and kangkong in the last few minutes of cooking.
    • Season with patis. The chilies may be added if a hot fiery sinigang is desired.

    Video

     

    Pork Sinigang

    Try Other Delicious Recipes:

    • Bangus Curry
      Bangus Curry
      Are you running out of ideas on how to cook…
    • Sinigang na Baka sa Pula
      Sinigang na Baka sa Pula
      This is a recipe of the popular sinigang na baka…
    • Ginataang Sugpo (Prawns in Coconut Milk)
      Ginataang Sugpo (Prawns in Coconut Milk)
      One of the most tastiest Filipino seafood dish is prawns…

    Filed Under: Pork Recipes Tagged With: pork sinigang, sinigang na baboy

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

    Previous Post: « Kapampangan Menudo
    Next Post: Pork Menudo »

    Reader Interactions

    Comments

    1. Fely

      January 8, 2016 at 7:14 am

      5 stars
      Hi Camille, I also use instant sinigang mix like Knorr or Mamasita but using fresh tamarind taste really good.

      Reply
    2. Camille

      June 6, 2010 at 4:46 am

      This was very helpful! Im stuck at the house with my brother with the ingredients I found at the fridge..the instructions are simple so I tried this for the first time and the result was successful! there no sampaloc and gabi so I used Knorr Sinigang sa baboy with gabi.

      Reply
    3. vilma villanueva

      September 3, 2009 at 3:33 am

      i want to cook sinigang na baboy, because i miss filipino food and i live outside the country. that’s why i look in internet and i found this site, but the problem is there are some ingredients which is not available in this country . my question is how i can make it, we dont have here sampaloc and gabi…. how is it possible ?

      Reply
      • lito

        September 8, 2009 at 6:29 pm

        @vilma villanueva

        Some folks use lemon but I doubt if the taste will be the same. If no tamarind or sampalok available in the country where you reside, I think the best substitute is mama sita’s sinigang sa sampalok.

        Reply
    4. Extensionwire

      May 8, 2009 at 8:44 am

      Thanks for the information.
      My toothache has been bugging me lately, and by cooking sinigang i can soften up the rice and meat for easy chewing. thanks again for the help.

      @Nathalie

      try taking the other veggies off the recipe. although it might not be a legitimate sinigang but an improvised one would also be good. just easy up on the MSG.

      Reply
    5. Nathalie

      November 22, 2008 at 2:29 pm

      I was reading through your step’s in how to cook sinigang na baboy. It is an easy step although I am looking for somthing more simple than what you posted. I am only intro to cooking.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Anti-Spam Quiz:

    Primary Sidebar

    Search this Blog!




    More Categories!

    Copyright © 2023 Panlasang Pinoy Meaty Recipes