How To Cook Sinigang

What’s not to love with pork sinigang, or the dish in general?
I grew-up enjoying its many version and

variation until today. There is something in this top Filipino food that makes people cook it again and
again. I personally like how it makes me feel when sipping the hot sour broth. It gives me a feeling of
comfort and warmth during cold weather. It also gives me the same relaxing feeling when I eat it during
warm summer days, but the warm broth somewhat makes me feel cool literally, for some reason.
When I am younger, my mom makes us sinigang during the weekend. She also cooks chicken adobo. I
am the go to guy when it comes to purchasing the ingredients. At a young age, I approach small stalls
located outside of our subdivision to purchase ingredients for whatever our dinner will be during the
day. It is something that I look forward to every day. It helped me discover and learn different types of
ingredients. It helped myself discover my interest in cooking.
Home » Recipes » Sinigang na Baboy with Gabi
Sinigang na Baboy with Gabi

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Sinigang na baboy with Gabi is a Filipino pork soup with taro cooked in a sour
broth. 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.
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What’s not to love with pork sinigang, or the dish in general? I grew-up enjoying
its many version and variation until today. There is something in this top Filipino
food that makes people cook it again and again. I personally like how it makes me
feel when sipping the hot sour broth. It gives me a feeling of comfort and warmth
during cold weather. It also gives me the same relaxing feeling when I eat it
during warm summer days, but the warm broth somewhat makes me feel cool
literally, for some reason.
When I am younger, my mom makes us sinigang during the weekend. She also
cooks chicken adobo. I am the go to guy when it comes to purchasing the
ingredients. At a young age, I approach small stalls located outside of our
subdivision to purchase ingredients for whatever our dinner will be during the
day. It is something that I look forward to every day. It helped me discover and
learn different types of ingredients. It helped myself discover my interest in
cooking.
ADVERTISEMENT
How to Cook Sinigang na Baboy with Gabi

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). I use more vegetables because my kids love it.
Start to cook sinigang by boiling onions and 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.
Home » Recipes » Sinigang na Baboy with Gabi

Jump to Recipe Print Recipe
Sinigang na baboy with Gabi is a Filipino pork soup with taro cooked in a sour
broth. 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.
ADVERTISEMENT
What’s not to love with pork sinigang, or the dish in general? I grew-up enjoying
its many version and variation until today. There is something in this top Filipino
food that makes people cook it again and again. I personally like how it makes me
feel when sipping the hot sour broth. It gives me a feeling of comfort and warmth
during cold weather. It also gives me the same relaxing feeling when I eat it
during warm summer days, but the warm broth somewhat makes me feel cool
literally, for some reason.
When I am younger, my mom makes us sinigang during the weekend. She also
cooks chicken adobo. I am the go to guy when it comes to purchasing the
ingredients. At a young age, I approach small stalls located outside of our
subdivision to purchase ingredients for whatever our dinner will be during the
day. It is something that I look forward to every day. It helped me discover and
learn different types of ingredients. It helped myself discover my interest in
cooking.
ADVERTISEMENT
How to Cook Sinigang na Baboy with Gabi

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). I use more vegetables because my kids love it.
Start to cook sinigang by boiling onions and 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.
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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 afterwards. This is my go to
ingredient when cooking sinigang. I have been using this since I started cooking.
Back in the days, my mom will just say “bili ka ng pang sinigang na baboy” and I
know exactly what to purchase. I also cook sinigang using other souring agents
such as fresh sampaloc and kamias, but the convenience and result that this
product gives me is 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 the sinigang mix. Daikon radish is also added at this point. Let
the radish cook for 5 minutes before adding all the remaining vegetables.
My family loves super sour sinigang. For this reason, I use more sinigang mix than
what is suggested in the recipe below. If you prefer the same, you can always add
more sinigang mix based on your preference. I also like to have a sauce with spicy
fish sauce on my side when eating sinigang na baboy.
Tips in Cooking Pork Sinigang
Any cut of pork can be used to cook sinigang na baboy. There are no restrictions.
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.
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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.
When is sinigang na baboy best eaten? It can be anytime you crave for it.
However, I like it better for dinner especially when the weather is cold or if it is
rainy (or snowy for that matter). Having sinigang makes me feel warm and toasty.
Try this Sinigang na Baboy with Gabi Recipe. Let me know what you think.
Print Pin
5 from 3 votes
This is a recipe for pork belly soup cooked in sour broth. It makes use of a variety
of vegetables and is best when served hot with a cup of rice on the side.
CoursePork
CuisineFilipino
Keywordfilipino sinigang, pork sinigang, sinigang na baboy
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Servings6 people
Calories799kcal
AuthorVanjo Merano

How To Cook Sinigang

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What’s not to love with pork sinigang, or the dish in general?

I grew-up enjoying its many version and

Home » Recipes » Sinigang na Baboy with Gabi

Sinigang na Baboy with Gabi

How to Cook Sinigang na Baboy with Gabi

Sinigang na Baboy with Gabi

How to Cook Sinigang na Baboy with Gabi

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