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What is Sinigang na Baboy?
Sinigang na Baboy is a well-loved Filipino sour soup made with pork simmered in a tangy tamarind-based broth together with fresh vegetables like kangkong, sitaw, and radish. The dish balances rich pork flavor with refreshing asim, creating a cozy bowl of Sinigang na Baboy perfect for everyday lutong-bahay meals. Variations such as Sinigang sa Miso show how flexible and flavorful this classic dish can be.
Why Masarap?
Its aroma instantly feels warm and homey, habang ang sabaw ay may signature asim-kilig that many Filipinos crave. The slow-simmered pork becomes tender and flavorful, complementing the fresh, crisp vegetables. Every sip of the broth is soothing — perfect for rainy days, cold nights, or whenever comfort food ang hanap.
Best Eaten For
This dish is best enjoyed for lunch or dinner, especially with a generous serving of hot rice.
Ingredients
- 1 kg pork belly or ribs
- 1 medium onion, quartered
- 2 medium tomatoes, quartered
- 1 radish (labanos), sliced
- 1 cup sitaw, cut into pieces
- 1–2 long green chilies (siling pangsigang)
- 1 bundle kangkong, trimmed
- 1 pack tamarind mix or fresh sampalok
- 6 cups water
- Salt and fish sauce to taste
How to Cook Sinigang na Baboy
- Combine pork, onions, and tomatoes in a pot. Add water and bring to a boil.
- Skim off any scum, then lower heat and simmer until pork becomes tender.
- Add radish, sitaw, and chilies. Continue simmering until vegetables soften.
- Mix in the tamarind extract or tamarind powder.
- Season with fish sauce or salt.
- Add kangkong last, allowing it to wilt before turning off the heat.
- Serve hot and enjoy the warm, tangy broth.
Serving Suggestions
Sinigang na Baboy pairs beautifully with white rice and crunchy sides.
For those who enjoy exploring other variants, Sinigang sa Bayabas offers a naturally sweet-and-sour take on this classic.
For a hearty ulam combination, it also matches well with crispy dishes like Lechon Kawali.
Storage Tips
- Store in an airtight container.
- Best consumed within 2–3 days.
- Reheat gently to keep the vegetables from overcooking.
Frequently Asked Questions
Can I use a different cut of meat?
Yes. Pork ribs, belly, and even pork shoulder work well.
Can this be made ahead of time?
Definitely. The broth becomes richer and tastier the next day.
How long does Sinigang last in the fridge?
It stays fresh for 2–3 days when stored properly.
Can I add other vegetables?
Absolutely — okra, eggplant, and gabi are common additions depending on preference.
Want more stories beyond food?
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- FeedFrenzyPlus.com offers curated news and informative articles.
- HeyPositivity.com provides motivational quotes and uplifting content.
Discover more easy and delicious recipes you’ll love. Kasama mo ang SarapDiaries.com for all things masarap.
GV Mendez is a passionate food lover who delights in cooking, exploring, and experimenting with flavors. She brings a creative touch to every recipe, sharing her culinary ideas and insights with fellow food enthusiasts. As an author at Sarap Diaries, she inspires readers by turning each dish into a memorable and flavorful experience.
