Prepare to embark on a culinary journey that will transport you straight to the heart of the Philippines with Sinigang na Baboy, a soul-warming soup that perfectly balances tangy, savory, and hearty flavors. This iconic Filipino dish is more than just a meal – it's a comforting embrace that tells a story of tradition, family, and the vibrant culinary heritage of the Philippines. Whether you're a food adventurer or someone craving a unique taste experience, this recipe will revolutionize your home cooking and introduce you to a world of explosive flavors that will leave you wanting more!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 2 lbs pork belly, cut into chunks
- 8 cups water
- 1 medium onion, quartered
- 2 medium tomatoes, quartered
- 1 radish, sliced
- 1 cup green beans, trimmed
- 1 cup water spinach (kangkong)
- 2-3 green chili peppers
- 1/2 cup tamarind paste or 2-3 fresh tamarind pods
- Salt to taste
Instructions
- Begin by preparing all your ingredients. Cut the pork belly into chunks and set aside. Quarter the onion and tomatoes, slice the radish, and trim the green beans. If using fresh tamarind pods, soak them in warm water to soften them.
- In a large pot, add the 8 cups of water and bring it to a boil over medium-high heat. Once the water is boiling, add the pork belly chunks to the pot.
- Add the quartered onion and tomatoes to the pot. These will add flavor to the broth as they cook. Allow the mixture to boil for about 5-10 minutes, skimming off any scum that rises to the surface.
- Once the scum is removed, reduce the heat to medium and cover the pot. Let it simmer for about 30 minutes, or until the pork is tender.
- If using fresh tamarind, squeeze the softened pods to extract the pulp and discard the shells. If using tamarind paste, you can add it directly to the pot. After 30 minutes of simmering, add the tamarind to the broth, stirring well to combine.
- Next, add the sliced radish and green beans to the pot. Continue to simmer for another 10 minutes, allowing the vegetables to cook through and the flavors to meld.
- After the vegetables have cooked, add the water spinach (kangkong) and green chili peppers to the pot. Cook for an additional 2-3 minutes, just until the water spinach wilts.
- Season the sinigang with salt to taste. Stir well and taste the broth, adjusting the sourness and saltiness according to your preference.
- Once everything is cooked and seasoned to your liking, remove the pot from heat. Serve the sinigang na baboy hot, with steamed rice on the side. Enjoy your delicious Filipino sour pork soup!
Tips
- Choose the Right Pork: Use pork belly with some fat for a richer, more flavorful broth. The fat adds depth and makes the soup more satisfying.
- Tamarind Matters: Fresh tamarind pods provide the most authentic flavor, but tamarind paste works well too. Adjust the amount to control the sourness to your liking.
- Don't Rush the Simmering: Patience is key when cooking the pork. The longer it simmers, the more tender the meat becomes and the more flavor develops in the broth.
- Vegetable Timing is Crucial: Add vegetables in stages to prevent overcooking. Harder vegetables like radish and green beans go in earlier, while delicate greens like kangkong are added last.
- Skim the Scum: Removing the foam that rises to the top during initial boiling ensures a clearer, cleaner-tasting broth.
- Customize Your Heat: Adjust the number of green chili peppers to control the spice level. More peppers mean more heat!
- Serve Immediately: Sinigang is best enjoyed hot, right after cooking, with a side of steamed rice to soak up the delicious broth.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 12g
Protein: 28g
Fat: 30g
Saturated Fat: 12g
Cholesterol: 95mg
