SINIGANG NA BABOY (Pork Sinigang Recipe From Garden to Table) | How to Cook Sinigang Na Baboy

Sinigang na Baboy (Pork Sinigang)

Chapters:
0:00-4:33 Harvesting the Ingredients
4:34-4:42 Harvested Vegetables
4:43-4:53 List of Sinigang Ingredients
4:54-7:57 Chopping the Vegetables
5:37-6:03 Shout-outs!
7:58-9:02 Preparing the Pork
9:03-12:44 Cooking Pork Sinigang
12:45-13:03 Smoking Hot & Delicious Sinigang na Baboy

Pork Sinigang, also known as Sinigang na Baboy, is a classic Filipino sour soup made with pork as the main protein & an assortment of vegetables cooked in a savory & tangy broth. The dish is beloved for its comforting flavors & the contrast between the sourness of the soup & the richness of the pork.

Common Ingredients:

Pork: The main protein in Pork Sinigang is pork, which can be pork belly, pork ribs, or pork shoulder. The choice of pork cut contributes to the richness of the dish.

Assorted Vegetables: Sinigang is characterized by the variety of vegetables that are added to the soup. Common choices include kangkong (water spinach), sitaw (string beans), labanos (radish), okra, & gabi (taro root).

Souring Agent: The sour taste that defines Sinigang is achieved through the use of souring agents. Tamarind is the traditional souring agent, imparting a tangy flavor to the broth. Other souring agents include calamansi (Philippine lime), kamias (bilimbi), green mangoes, guava (bayabas), & tomatoes.

Aromatics: Onions & tomatoes are sautéed as the base for the soup, enhancing the overall flavor profile. Garlic & ginger may also be added for additional depth of taste.

Seasonings: Fish sauce (patis) or shrimp paste (bagoong) are used for seasoning, along with salt & pepper to taste.

Instructions:

Prepare the Pork: In a pot, heat a small amount of cooking oil. Sauté the pork pieces until they turn slightly brown & some fat is rendered.

Add Aromatics: Add the quartered onions & tomatoes to the pot. Sauté for a few minutes until the onions become translucent & the tomatoes start to soften.

Add Water or Broth: Pour enough water or pork broth into the pot to cover the pork. Bring it to a boil, then reduce the heat to a simmer. Skim off any foam that rises to the surface.

Season: Add fish sauce (patis) to the pot to season the broth. The amount can be adjusted based on your preference for saltiness. You can start with a small amount & add more later if needed.

Souring Agent: Add tamarind paste or fresh tamarind pods to the pot. If using tamarind pods, let them simmer until they soften & release their sour flavor. You can also use tamarind paste for convenience. The amount of tamarind can be adjusted based on your desired level of sourness.

Add Vegetables: Start by adding the longer-cooking vegetables like labanos (radish) & gabi (taro root) to the pot. Let them cook for a few minutes before adding the rest of the vegetables.

Simmer: Let the soup simmer until the pork &vegetables are tender & fully cooked. Stir occasionally to prevent sticking.

Adjust Seasonings: Taste the broth & adjust the seasoning with salt, pepper, or more fish sauce, if needed.

Add Chili Peppers: If you prefer a slightly spicy sinigang, add the long green chili peppers (siling pansigang) to the pot. You can pierce them with a fork before adding to release their flavor.

Serve: Once the pork & vegetables are tender & the flavors have melded together, the sinigang is ready to be served. Serve the sinigang hot with steamed rice.

Note: Sinigang can be customized to your taste by adjusting the sourness & saltiness levels. You can also try different combinations of vegetables & experiment with various souring agents. Enjoy this flavorful & comforting Filipino dish with your family & friends!

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