Pork Bulanglang Kapampangan using ripe guavas to sour the soup is simply delicious in my book. Tender pork belly with pork ribs and vegetables in a rich sour broth just hits the spot!

Growing up in Pampanga made sure I got a generous dose of this sinigang sa bayabas version of Kapampangans. I’m pretty sure my mom made this provincial version of Filipino sour soup dish at least twice a month.

This bulanglang recipe may not be the usual sinigang dish that you’re used to, but just a taste of the soup will keep you coming back for more. A hearty, comfort food that goes well with steamed rice and dipped in spicy fish sauce.

pork stew in a bowl with vegetables on top of table

What is Bulanglang?

Originally, bulanglang is a dish of Batangas in the Southern Tagalog region in the Philippines. It’s essentially a vegetable stew using “rice washing” (water used to rinse rice when steaming) as the soup base with bagoong.

When visiting Pampanga, bulanglang takes on a different meaning. It’s basically sinigang na bayabas where tamarind is replaced with guavas as souring agent to the soup. Adding protein like pork, bangus (milk fish) or shrimps is another notable difference from the Batangas dish.

Other variations

Each province has their own variation and goes with a different name. In Ilocos, it’s called “dinengdeng” or “inabraw” but is made by adding grilled or fried fish. Another difference is the use of bagoong isda or fermented fish.

Laswa that is an Illongo version, doesn’t use fermented fish in its recipe but uses salt instead as seasoning. It also uses regular water to make the stew and not “rice washing”.

What does Sinigang sa Bayabas taste like?

It’s slightly more subtle in sourness unlike the sinigang cooked in tamarind. You will also notice a touch of sweetness from the guava fruit. Personally, I find both kapampangan bulanglang and tamarind sinigang hearty and flavorful.

Notes on some ingredients

Protein – This pork bulanglang recipe uses both pork belly and ribs but you can use either of the two. You can also use milkfish or shrimps if you want.
Vegetables – There is no hard rule on which vegetables you can add to the recipe but here are some examples. Kangkong (water spinach), okra, gabi or taro, spinach leaves, eggplant.
Tomatoes – are much-needed ingredient because it helps add sourness to the dish.
Long chili – Also called siling haba or panigang is optional but highly recommended to add some heat to the soup.

pork stew with vegetables in a bowl on top of table with dipping sauce

How to serve and store

Serve bulanglang kapampangan while warm in a serving bowl with a side of steamed rice with a dipping sauce of chili fish sauce.
Store leftovers if any in a container with lid and refrigerate for up to 3 days.
To reheat, transfer in a microwave safe bowl and heat until warm. You can also re-heat in a pot over medium heat until it warms then serve.
Remove scum that rises on top of the water if any when boiling the pork for a clear soup.

Tips for an amiable experience

Looking for guavas is not difficult especially if you live in the Philippines due to its abundance. If living abroad, you can find them at Asian stores near you.
You can also use pork shoulders if you fancy a leaner cut or you can try beef if you don’t want pork.
If you find that guava does not give the dish the sourness you’re looking for, try adding some sinigang mix until the desired taste is achieved.