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SINIGANG NA BABOY RECIPE

Sinigang na baboy (pork sinigang) is an all-time favorite Filipino dish of pork cooked in a sour soup of tamarind. Made, usually, with a lot of vegetables, so it is also very nutritious.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course: Main Course, Pork
Cuisine: Filipino
Ingredients Method

Ingredients
  

  • 1 kg Pork Ribs or 1 kg of belly or ham -cut into serving pieces
  • 2 ltrs Water
  • 1 med Red Onions (Sibuyas) cut into quarters
  • 4 pcs Tomatoes cut into quarters
  • 3 tbs Fish Sauce (Patis)
  • 2 pcs Taro (Gabi) peeled and cut into quarters (Optional)
  • 6 pcs String Beans (Sitaw) cut into 2-inch long pieces
  • 1 pc Radish (Labanos) peeled and cut thin diagonally
  • 2 - 3 pcs Chilies (Sili Pangsigang)
  • 8 pcs Okra ends trimmed
  • 1 med Eggplant (Talong) cut into 1-inch pieces
  • 1 - 2 bunch Water Spinach (Kangkong) leaves and tender stalks separated
  • 4 tbs Tamarind Paste or 1 pack of Knorr Pangsigang
  • Salt to taste

Method
 

  1. Place pork ribs in a large pot. Pour water and bring to a rolling boil over high heat. Use a slotted spoon to skim off the scum that floats to the surface.
  2. Add the red onion, tomatoes and fish sauce. Once it starts to boil again, cover the pot with the lid and lower the temperature to low. Let it simmer until pork becomes tender.
  3. Add the taro and cover and simmer again for 5 minutes. (Optional)
  4. Toss in the string beans and radish and let it cook for 2 minutes
  5. Add the okra, eggplant, finger chili, and the kangkong stalks.
  6. Add the tamarind paste and mix until dissolved. Season with salt if needed.
  7. Before all the vegetables are done, toss in the kangkong leaves. Turn off the heat and let the vegetables finish cooking from the residual heat.
  8. Serve in bowls with plain steamed rice and fish sauce with some of the finger chili squashed into it as a dip.