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Sinigang na baboy is without a doubt, simply delicious! A hearty Filipino pork soup with tender pork, vegetables and tamarind broth. Pair it with steamed rice and you’re good to go!

It’s considered by most, including us, as an all-time favorite comfort food. Sinigang na baboy in a cold or rainy day is the ideal pork soup dish to warm you up. It’s a stew recipe I thought my husband because It’s simple to make but delivers awesome flavors!

What is Sinigang?

Singang by definition is the process of cooking and not a term for the dish. Roughly translated to “stewed in sour soup” and can include any choice of protein like pork, beef, fish, shrimp or chicken. It is not complete without adding a variety of vegetables where the most common are taro (gabi), string beans (sitaw), water spinach (kangkong) and radish.

A souring agent is used to make the sour broth. To make it more easier, a packet of sinigang mix or powdered tamarind is added. For a more traditional approach some make use of fresh tamarind, kamias (bilimbi), green mango, guava, santol or calamansi. Salt is also an essential ingredient to balance out the sourness of the dish.

stew with vegetables in a bowl on top of table

Other vegetables you can use

Aside from the vegetables I mentioned above, you can also use the following vegetables to add or substitute to this classic Filipino soup which is sinigang na baboy.

Okra (lady finger)
Eggplant
Winged beans or sigarilyas
Baguio beans

What pork cuts to use for sinigang?

Just like with cooking adobo, you can choose what cut of pork to use. I used pork belly for this pork sinigang recipe but you can also use other cuts as you fancy. Pork ribs really work great since the bones add more richness to the stew. Pork butt and pork shoulder are also good to use but are leaner and less flavorful.

Essential Ingredients for Pork Sinigang

You know what pork cut to use and which vegetables to add but here are the essentials to make a top-notch pork sinigang.

Tomatoes and Onion – gives the base soup color, bit of sweetness and of course helps build flavor.
Long green chili peppers – are optional but highly recommended to add a bit of heat to the dish.
Salt – balances the sourness of the soup but you can also use fish sauce as an alternative.
Vegetables – as we know are healthy and completes the stew dish. It’s entirely up to you and your preference which to use.
Sinigang mix – is a game changer as it makes cooking sinigang easier but you can also use tamarind paste or fresh tamarind pods.

Can I cook sinigang in a pressure cooker/instapot?

Yes, you can if you prefer. It’s unconventional but actually cuts cooking time especially if you are using pork ribs. This way of cooking sinigang is good if you not in the mood to spend too much time in the kitchen.

How to serve and Store?

Serve while hot with a side of steamed rice or on its own. PRO TIP: Use fish sauce with red chilis as dipping sauce for a complete experience!
To store left-overs, place in an airtight container with lid and refrigerate.
Refrigerated pork sinigang left-overs are good up to 2-3 days.
To reheat, place left-overs in a sauce pan until it boils. Add more water and season if needed.

stew with meat and vegetables on top of table

Tips for an amiable experience

When boiling the pork to tenderize, remove the scum that rises on top of the pot for a clear and light sour broth.
You can also try sautéing the onions, tomatoes and pork in oil before adding water to boil. This makes the broth extra rich from the addition of oil.
To cook using fresh tamarind, boil in a pot with a cup of water until really soft. Mash with fork and strain then let the remaining juice out by pushing a spoon against it. Add the tamarind juice to the cooking pot when pork is soft and vegetables are semi-done.