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You are here: Home / Superb Soups / Pork Sinigang

Pork Sinigang

03/02/2010 //  by Connie Veneracion

Pork Sinigang | casaveneracion.com
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A good translation for pork sinigang is “Filipino pork and vegetables in tamarind broth” but it doesn’t completely capture the essence of this sour dish. Although tamarind is the most popular, and common, ingredient for flavoring sinigang, other fruits like kamias may be used. When cooking sinigang with seafood instead of meat, bayabas (guava) is the souring agent of choice.

When cooking sinigang with pork (or beef), choose a cut with bones because it is the bones that make the broth rich and full-bodied. Pork tail is usual but you can also use ribs or even belly with bones.

There are many vegetables that can go into a pot of pork sinigang. Kangkong (water/swamp spinach), sitaw (yard-long beans), talong (eggplants), okra and gabi (taro) are traditional. Add all of them or some of them, it’s really your choice. For tonight’s sinigang, I used kangkong, talong and gabi.

For my family, pork sinigang is comfort food all the way.

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Pork Sinigang

Pork Sinigang

Print Pin
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 to 6
Author: Connie Veneracion

Ingredients

  • 700 grams pork chopped into 2 to 3 inch cubes
  • 4 cloves garlic crushed and peeled
  • 1 onion peeled and finely sliced
  • 2 large tomatoes diced
  • 2 tablespoons cooking oil
  • 3 finger chilis
  • 2 eggplants cut into wedges
  • 1 taro peeled and cut into wedges
  • a bunch of kangkong cut up
  • 100 to 150 grams fresh tamarind boiled in 2 c. of water until mushy
  • patis (fish sauce), to taste

Instructions

  • Heat the cooking oil in a pot. Saute the garlic, onion and tomatoes until they start to soften.
  • Add the pork cubes. Cook, stirring, until the meat changes color.
  • Pour in enough water to cover. Add the finger chilis. Season with patis. Bring to the boil, cover and simmer for an hour to an hour and a half, or until the pork is tender.
  • About 20 minutes before the pork is done, add the taro wedges.
  • Meanwhile, place a fine sieve over a bowl. Pour in the tamarind with the boiling water. Press the boiled tamarinds through a fine sieve to get the juice and as much of the pulp as you can. For a more detailed tutorial (and more illustrative photos), click here to view how to extract tamarind juice.
  • About ten minutes after adding the taro (gabi) to the pot, add the eggplant wedges.
  • When the eggplants are almost done, add the kangkong to the pot, pressing them down gently into the broth. Let boil for five minutes. Taste the broth and add more patis if necessary.
  • Serve the soup hot.
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Superb SoupsFilipino Food Pork

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Reader Interactions

Comments

  1. nina

    03/02/2010 at 10:52 pm

    We don’t sautee our pork sinigang. Maybe I should try it to taste the difference.

    • Connie

      03/02/2010 at 11:27 pm

      I didn’t either for many years. But sauteing the meat prevents scum from forming once the water is poured in.

      • Glenda

        03/03/2010 at 12:52 am

        Thanks for the tip, I will try to saute the next time I cook sinigang. I have always taken the extra step of putting the meat in very hot water and then rinsing it to prevent the scum from forming.

  2. florisa

    03/03/2010 at 1:39 am

    sure is one of my comfort food. and nothing beats the real tamarind extract for the soup, just like my mommy used to make. altho, i admit i use the tamarind powder nowadays for convenience.

  3. Kris

    03/03/2010 at 4:47 am

    Connie, your sinigang made me hungry… I can eat sinigang for a whole year and never get tired of eating it.. This is definitely what I’m cooking tonight, although I will add baby spinach instead of Kangkong. Actually sinigang is my winter/spring comfort food din :)

  4. Joy

    03/03/2010 at 5:09 am

    I actually use beef more than pork but yours look really good. Did you find the fat be a little tough when you boiled it? That generally happens to me when I boil pork.

    • Connie

      03/03/2010 at 7:15 am

      After over an hour of simmering, no pork fat stays tough. Unless you’re cooking pata. That takes longer.

  5. Andy Dalisay

    03/03/2010 at 10:39 am

    I like your sinigang, especially if you make it spicy. It’s my favourite.

  6. Nikita

    03/03/2010 at 3:36 pm

    Comfort food rin ito for me.

    And for salmon, we use miso instead of tamarind; yummy!

  7. frenchadobo

    03/03/2010 at 6:58 pm

    maybe i should stop visiting your blog daily connie. everytime i check your blog, i come face to face with the food that i have been longing to eat. it’s been a week i have been dreaming of a pork sinigang especially it’s still winter here and the hot-sour soup sure is very comforting! your sinigang reminds me of the sinigang my mom cooks for us during rainy season back home. nakakamiss magbakasyon tuloy. on the othe hand, i plan to visit restaurants which serve filipino dishes on our coming vacation in the philippines, may i ask you to please recommend me good filipino restaurants that you have tried already ? want to show my husband more of the filipino taste. thanks in advance;

    • Connie

      03/03/2010 at 8:01 pm

      Naku, I suggest you just cook for him instead. The best Filipino food are served in carinderias rather than in posh restos.

      • beth

        03/06/2010 at 11:41 am

        I agree with you.Filipino food in posh restos are no longer authentic—-mostly asian fusion or something deconstructed for new appeal!

    • soleilnyc

      02/21/2011 at 3:22 am

      Just in case frenchadobo ever comes back, I’d love to recommend Abe in Serendra. The food is Kapampangan, known to have some of the best food in the country (sisig, bagnet, etc). When I went, they were even serving adobong field crickets. That’s about as authentic as you can get! Whenever I go back to the Phils, I make it a point to have a meal there.

  8. Eric

    03/13/2010 at 11:14 pm

    i use to cook pork sinigang, but i did’nt try sautee, nxt time i will try. is it ok not to put garlic on it?

    • Connie

      03/14/2010 at 1:41 am

      Hmmmm… It won’t taste as good.

  9. Beng

    10/20/2010 at 6:22 pm

    naglalaway tuloy ako :). it looks so yummy!

  10. Lee

    12/03/2010 at 6:40 am

    Hello, Miss Connie. I was surfing the net to look for Filipino dishes as I miss having them since I got here (US) and I happen to see your website and I am so happy as it helped me a lot to learn how to cook (like a chef) :-). May I ask what is the best substitute for kangkong in cooking pork sinigang? Hirap po makanap ng kangkong dito kahit sa Asian store. Can I use pechay po?

    • Connie

      12/03/2010 at 8:44 am

      Try spinach.

  11. Zoraya

    10/17/2011 at 8:08 am

    Thank you very very much for this recipe, my boyfriend and I love this soup and thanks to you i can make it. He is Filipino and he said taste very good is our very favorite!!

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