Pork Sinigang is a tasty Filipino soup that’s both sour and savory! It features tender pork, fresh vegetables, and a tangy tamarind base that’ll make your taste buds dance.
I love watching my family enjoy this dish; the broth is so comforting. Plus, it’s easy to make—just simmer everything together and you’re set for a warm, delicious meal!
Key Ingredients & Substitutions
Pork: Pork shoulder is my favorite as it becomes tender and juicy when simmered. You can also use pork belly for extra fat and flavor or even chicken if you prefer. Just make sure to adjust the cooking time.
Tamarind: Authentic sinigang uses fresh tamarind for that sour punch. If you can’t find it, I suggest using a tamarind soup base mix for a quick option. Taste along the way to get that perfect sourness!
Vegetables: Radish and eggplant are traditional, but you can swap them out for whatever veggies you enjoy or have on hand. Zucchini, bell peppers, or bok choy also work well!
Fish Sauce: This adds a savory depth to the soup. If you want a vegetarian alternative, soy sauce can replace it, but start with a smaller amount since it’s bold!
How Can I Ensure the Pork is Tender?
The key to tender pork is slow cooking. Here’s how to do it right:
- Start with cold water, bringing it to a boil while the pork is added. This helps in releasing flavors.
- Keep the pot uncovered during the initial simmer to remove any scum, helping the broth stay clear.
- Check during cooking; it usually takes about 45 minutes, but more time may be needed if the meat is tougher.
How to Make Pork Sinigang
Ingredients You’ll Need:
Main Ingredients:
- 2 lbs pork (pork shoulder or pork belly), cut into chunks
- 8 cups water
- 1 large onion, quartered
- 2 medium tomatoes, quartered
- 2-3 pieces of green chili (siling haba)
Sour Base:
- 1-2 cups tamarind broth or 1 packet (about 40g) tamarind soup base mix
Vegetables:
- 1 cup radish (labanos), peeled and sliced
- 1 cup string beans (sitaw), cut into 2-inch pieces
- 1 cup water spinach (kangkong) or other leafy greens
- 1 medium eggplant, sliced diagonally
- 2 small taro roots (gabi), peeled and whole or halved
Seasoning:
- 1-2 tablespoons fish sauce (patis), or to taste
- Salt and pepper to taste
- Optional: 2 hard-boiled eggs (halved) for garnish
How Much Time Will You Need?
This Pork Sinigang recipe will take you about 1 hour total. It includes around 15 minutes for prep and 45 minutes for cooking. You’ll have a hearty and flavorful dish ready to serve!
Step-by-Step Instructions:
1. Boil the Pork:
In a large pot, bring the water to a boil over medium heat. Add the pork chunks and let it cook uncovered for about 45 minutes or until the pork is tender. Remember to skim off any scum or fat that comes to the surface to keep the broth clear.
2. Add Fundamental Flavors:
Once the pork is tender, add in the onion and tomatoes. Simmer for an additional 10-15 minutes, giving the vegetables time to soften and infuse their flavors into the broth.
3. Incorporate Taro:
Add the taro roots to the pot. Cook them for 10 minutes until they are soft. This will add an earthy flavor and a creamy texture to the soup.
4. Create the Sour Flavor:
Pour in the tamarind broth or add the tamarind soup base mix to the pot, stirring well to combine. Taste and adjust the sourness by adding more tamarind if desired.
5. Include More Vegetables:
Next, add the radish and green chili. Allow these to cook for 5 minutes to absorb the broth’s flavors.
6. Finish with Eggplant and Beans:
Now it’s time for the eggplant and string beans. Cook for an additional 5 minutes until all vegetables are tender but still vibrant and fresh.
7. Flavor It Up:
Stir in the fish sauce, along with salt and pepper to taste. This will enhance the umami flavors in your soup!
8. Add Leafy Greens:
Finally, toss in the water spinach (or leafy greens of your choice) and let them wilt for about 1-2 minutes, adding freshness to the dish.
9. Serve:
Remove the pot from heat. Ladle the soup into bowls and garnish with halved hard-boiled eggs if desired. Serve hot alongside steamed rice for a satisfying meal!
Enjoy your comforting and flavorful Pork Sinigang!
Can I Use Other Cuts of Meat for Sinigang?
Yes, you can certainly use other cuts like pork ribs, neck, or even chicken! Just adjust the cooking time based on the type of meat; chicken will cook much faster than pork.
What Can I Use Instead of Tamarind?
If tamarind isn’t available, you can substitute it with other souring agents like kamias (bilimbi), green mango, or even lemon juice. Just add them gradually and taste as you go to achieve your preferred sourness!
How Long Will Leftovers Last?
Leftover Pork Sinigang can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, and you may want to add a splash of water to thin out the broth as it may thicken when cooled.
Can I Customize the Vegetables?
Absolutely! Feel free to customize the vegetables based on what you enjoy or have on hand. Common additions include zucchini, bok choy, or even potatoes. Just ensure that the cooking times for the added vegetables are similar to those specified in the recipe!
