This Food from Philippines called Sinigang na baboy (fork). It is one of the first few dishes that I tried to make back when I was starting to cook and I realized that this dish, which our whole family just loves, is so easy to make! It’s just a matter of choosing the right protein and vegetables that you want, boiling it together in a sour broth and enjoying it with lots of rice!
This specific recipe uses pork belly as the main ingredient. I also use okra, daikon radish, snake beans (sitaw), ong choy (Chinese kangkong), and long green chili peppers (siling pangsigang). I use more vegetables because my kids who don’t normally eat veggies, actually eat all of this when it’s part of Sinigang. Any cut of pork can be used to cook sinigang na baboy; there are no restrictions whatsoever. In fact, the most tasty sinigang na baboy is made using pork neck bones. Other common cuts of pork that can be used to make this dish are pork shoulder, picnic ham, and pork loin.
The most important thing to consider in making sinigang dishes is the level of sourness of the soup. There are many ingredients that you can use to make this dish sour. Traditional ingredients are unripe tamarind, bilimbi (kamias), and guava. The latter will provide a mild level of sourness. Personally, I like mine very sour and I discovered that using “sinigang sa sampaloc mix” provides just the right level of sour that I want. It also saves me time.
Ingredients
- 2 lbs. pork belly, sliced into cubes
- 2 to 3 cups kangkong leaves
- 3 pieces long green chili pepper (siling pansigang)
- 2 ripe tomatoes, quartered
- 1 cup sliced daikon radish (labanos)
- 10 to 12 pieces snake beans, cut in 2 inch length pieces
- 1 large yellow onion, quartered
- 15 pieces okra
- 2 pieces taro, peeled and cut in half (gabi)
- 8 cups water
- 2 (20 g) packs Knorr Sinigang sa Sampaloc Mix Original
- 3 tablespoons fish sauce (patis)
- ¼ teaspoon ground black pepper
How to cook Sinigang na Baboy?
Instructions:
- Pour water into a cooking pot. Let boil
- Add onion and tomato. Boil for 5 to 8 minutes.
- Put the pork in the cooking pot. Boil for 25 minutes.
- 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 as serving bowl. Serve with a small bowl with patis and spicy chili.
- Share and enjoy!