Sinigang Na Baboy Dish is a Filipino pork soup with taro cooked in a sour broth in fact.
In fact, Sinigang is my comfort food, and one of the first few dishes that I tried to make way back when I was starting to learn how to cook.
Sinigang is a Filipino soup or stew characterized by its sour and savory taste most often associated with tamarind (sampalok) in fact.
Especially, It is one of the more popular viands in Filipino cuisine.
Sinigang Na Baboy Dish: How to Cook
This specific recipe uses pork belly as the main protein ingredient.
I also use okra, daikon radish, snake beans (sitaw), ong choy (Chinese kangkong), and long green chili peppers (siling pangsigang).
Start to cook sinigang by boiling onions then tomato. This provides flavor to the broth.
Do this by boiling water in a wide and deep cooking pot. Add these ingredients after the water boils.
Pork belly goes into the pot. Cook it for 25 to 30 minutes between low to medium heat.
Add the taro and continue to boil in medium heat for 20 to 30 minutes or until the pork gets very tender.
I like it when the gabi or taro melts into the soup and creates a thick consistency.
This is the reason why I cook it longer. I also mash a piece or two in the middle of the cooking process.
I add my Knorr Sinigang sa Sampaloc recipe mix afterward. This is my go to ingredient when cooking sinigang.
I have been using this since I started cooking.
I also cook sinigang using other souring agents such as fresh Sampaloc and kamias, but the convenience and result that this product gives me are remarkable.
The seasonings can be added after putting the mix into the pot, or you can do it once the dish is cooked.
For this recipe, I added fish sauce and ground black pepper right after, then the sinigang mix.
Daikon radish is also added at this point. Let the radish cook for 5 minutes before adding all the remaining vegetables.
Instructions
Pour water into a cooking pot. Let boil
Then add onion and tomato. Boil for 5 to 8 minutes.
Put the pork in the cooking pot. Boil for 25 minutes.
Then add the taro. Cover and continue to boil for 30 minutes.
Add Knorr Sinigang sa Sampaloc mix, fish sauce, and ground black pepper; stir.
Put the daikon radish in. Cook for 3 to 5 minutes.
Add the chili peppers, okra, and snake beans. Cook for 7 minutes.
Add the kangkong. Cover the cooking pot and turn off the heat. Let it stay covered for 5 minutes.
Transfer to a serving bowl. Serve with a small bowl with patis and spicy chili.
Ingredients
- 2 lbs. pork belly sliced into cubes
- 2 to 3 cups kangkong leaves
- 3 pieces long green chili pepper siling pansigang
- 2 pieces tomato quartered
- 1 cup sliced daikon radish labanos
- 10 to 12 pieces snake beans cut in 2-inch length pieces
- 1 piece onion quartered
- 15 pieces okra
- 2 pieces taro peeled and cut in half (Gabi)
- 8 cups of water
- 2 packs Knorr Sinigang sa Sampaloc Mix Original (20-gram pack)
- 3 tablespoons fish sauce patis
- ¼ teaspoon ground black pepper
