Sinigang na Baboy
Sinigang na Baboy sa Sampalok
Sour pork belly soup with gabi, labanos, sitaw, okra, talong, kangkong, and real sampalok—served with patis, calamansi, and siling labuyo on the side.
Serves 6 · 1h 30m total
The Story
Sinigang is defined by its souring agent. Fresh sampalok (tamarind) gives a clean, mouth-watering asim—the sourness should brighten the broth, not taste flat or candy-sweet.
The photo shows a full vegetable set: gabi to thicken, labanos for crunch, sitaw and okra, talong, ripe tomatoes, and kangkong added last so it stays green. Pork belly (liempo) gives rich spoonfuls; ribs work if you want leaner meat.
Serve with patis, calamansi, and chili on the side so each person can balance sour, salty, and heat.
Best paired with
Steamed rice, patis with calamansi and siling labuyo (sawsawan)
Use it in these KusinaPH recipes
Lola's Tips
- ✦Labanos stays crisp when you add it after gabi but before the soft vegetables—do not skip it; it is part of the classic set in the photo.
- ✦Fresh sampalok: add pulp gradually—stop when the broth tastes pleasantly sharp (asim).
- ✦Knorr sinigang mix is optional—start with half a pack so it does not overpower real tamarind.
- ✦Fish sauce (patis) at the end deepens savoriness; balance sour + salty + a little sweet from tomatoes.
- ✦Add kangkong and siling haba last to stay fresh and green.
- ✦Skim foam in the first 15 minutes for a clearer broth.
Substitutions
- fresh sampalok (tamarind) → Knorr sinigang sa sampalok mix (1 pack, to taste)
- pork belly → pork ribs or salmon belly for sinigang na salmon
- labanos → extra sitaw if daikon is unavailable
Ingredients
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Instructions
- 1
In a pot, cover pork belly with water, onion, and tomatoes. Bring to a boil, skim foam, then simmer 35–40 minutes until pork is tender.
- 2
While the pork cooks, boil sampalok pods in 2 cups water for 10 minutes. Mash and strain through a fine sieve, pressing the pulp to extract sour juice. Discard seeds and skins. (Skip if using only Knorr mix.)
- 3
Add gabi to the pork pot and simmer 15 minutes until taro is tender and slightly thickens the broth.
- 4
Stir in sampalok juice a little at a time, tasting as you go, until the broth has a bright asim (sour) edge. If using Knorr sinigang mix, dissolve in a cup of hot broth first, add gradually, and taste before adding more.
- 5
Add labanos rounds and simmer 5 minutes. Season with fish sauce—start with 1 tbsp, taste, then add more.
- 6
Add sitaw, okra, and talong. Simmer 5 minutes. Add siling haba, then kangkong. Push greens under the broth and turn off heat once kangkong wilts.
- 7
Ladle into bowls with pork, labanos, and vegetables visible like the photo. Serve with rice and a small dish of patis, calamansi, and siling labuyo for dipping.
Kitchen Timer · 25 min prep first
65:00
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