Sinigang na Baboy
Sinigang na Baboy
Sour pork soup loaded with gabi, sitaw, okra, talong, and kangkong—real sampalok for that true asim, finished with patis for depth.
Serves 6 · 1h 20m total time
The Story
Sinigang is defined by its souring agent. Nothing beats fresh sampalok (tamarind) for a clean, mouth-watering asim—the sourness should brighten the broth, not taste flat or candy-sweet. Knorr sinigang mix works in a pinch, but sampalok is the benchmark.
Best paired with
Steamed rice, patis with calamansi and siling labuyo on the side (sawsawan)
Lola's Tips
- ✦Fresh sampalok: boil pods in water, mash through a strainer, and add the pulp gradually—stop when the broth tastes pleasantly sharp (asim).
- ✦Knorr sinigang mix is optional—start with half a pack, taste, then add more so it does not overpower real tamarind.
- ✦Fish sauce (patis) at the end deepens savoriness; balance sour + salty + a little sweet from tomatoes.
- ✦Add gabi early so it turns creamy; 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
- siling haba → siling labuyo for more heat
Ingredients
-
800 g pork belly, cut into chunks
-
250 g fresh sampalok (tamarind pods) or tamarind pulp
-
1 pack Knorr sinigang sa sampalok mix
-
2 ripe tomatoes (kamatis), quartered
-
1 onion, quartered
-
300 g gabi (taro root), peeled and cubed
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 this step 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 it in a cup of hot broth first, add gradually, and taste before adding more.
- 5
Season with fish sauce—start with 1 tbsp, taste, then add more for depth without making the soup too salty.
- 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
Serve piping hot with rice and a small dish of patis, calamansi, and chili on the side.
Kitchen Timer · 25 min prep first
55:00
