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Sinigang Recipe
Sinigang Recipe
Sinigang
Sinigang is a sour soup native to the
Philippines. This recipe uses pork as the
main ingredient. Other proteins and seafood
can also be used. Beef, shrimp, fish are
commonly used to cook sinigang. The
chicken version, on the other hand, is called
sinampalukang manok. I prefer to use either
pork belly or buto-buto when…
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Sinigang Alternative
Ingredients
This sinigang version makes use of pork
belly. Any cuts of pork can be used to make
it. Beef and fish can also be utilized.
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Ingredients
2 lbs pork belly or buto-buto
1 bunch spinach or kang-kong
3 tablespoons fish sauce
12 pieces string beans sitaw, cut in 2 inch
length
2 pieces tomato quartered
3 pieces chili or banana pepper
1 tablespoons cooking oil
2 quarts water
1 piece onion sliced
2 pieces taro gabi, quartered
1 pack sinigang mix good for 2 liters water
US Customary Metric
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Instructions
1 Heat the pot and put-in the cooking oil
2 Sauté the onion until its layers separate from
each other
3 Add the pork belly and cook until outer part
turns light brown
4 Put-in the fish sauce and mix with the
ingredients
5 Pour the water and bring to a boil
Notes
Video
Nutrition Facts
Pork Sinigang Recipe
Serving Size 6g
Amount per Serving
Calories 892
% Daily Value*
Fat 83g 128%
Saturated Fat 29g 145%
Cholesterol 108mg 36%
Sodium 1067mg 44%
Potassium 1070mg 31%
Carbohydrates 18g 6%
Fiber 6g 24%
Sugar 8g 9%
Protein 20g 40%
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Vanjo Merano
Vanjo Merano is the creator of
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introduce Filipino Food and Filipino
Cuisine to the rest of the world. This blog
was the first step that he took.
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SUBMIT COMMENT
Ed In DE
posted on 4/24/21 at 11:35 am
This is my comfort food! It is a great easy
base recipe and you can add your own
special tastes. I always use my Instant Pot
for this recipe so that I don’t have to babysit
the stove. You can do the onions and
browning using the sauté mode. Then set to
the “meat” setting and pressure cook. Once
it’s finished, add your sinigang mix, beans
and spinach (I also add baby bok choy and
eggplant). Afterwards, I put the lid back on
the IP and let the veggies cook using the
natural heat (the liquid is extremely hot so
you don’t need to turn on the pressure
cooker again. It’s so hot that it will develop
pressure naturally). Let it sit for a while
(maybe 15 minutes). The vegetables will be
cooked but not soft and soggy. I wind up
adding more fish sauce because that is my
preference. Masarap!
REPLY
Vanjo Merano
posted on 4/24/21 at 7:24 pm
Ed, this is truly delicious. I
appreciate you sharing how
you cook it using Instant Pot.
Cheers!
REPLY
Jeff Traylor
posted on 10/27/20 at 9:17 pm
Thanks for making this sinigang recipe as
simple as possible. I was able to make it at
home and it was delicious!
REPLY
Erikka
posted on 6/28/20 at 6:52 pm
Perfect! I’m half-Filipina, half-American and
this was my first time making sinigang. So
yummy!
REPLY
Tat
posted on 1/5/20 at 7:31 am
Thank you for this recipe! It was easy to
make. I used my instant pot to cook it, set it
to pressure cook (high) for 40mins and the
meat came out tender! Thank you again!
REPLY
Nida Nido
posted on 11/26/18 at 3:57 pm
can i use lemon instead of other condiments,
if so, how many cups of lemon do i add &
when do i add it?
REPLY
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