Filipino Sinigang na Baboy
Sinigang na baboy (pork) is a Filipino soup which has a distinctive sour taste which comes from the unripe tamarind, ripe guava and more ingredients.
Ingredients
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2 liter Water
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3 Pieces TomatoesMedium sized
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100 grams Green BeansString beans
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1 kg Pork MeatSliced (also beef, chicken, fish or shrimp can be used)
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1 Sachet Sinigang MixFrom Mamasita
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1 Medium Red OnionSliced
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Fish Sauce
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Mustasa LeavesSliced
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2 1/2 Pieces Chili Finger
Directions
Sinigang na Baboy is one of the most popular dishes in the Philippines, and it’s a staple comfort food for many Filipinos. It’s typically made with pork belly or ribs, but other cuts of pork can also be used. The sour and savory broth is what sets this dish apart from other Filipino soups, and it’s achieved by using tamarind as the souring agent.
In addition to tamarind, other souring agents can also be used, such as kamias (bilimbi fruit), calamansi (Philippine lime), or guava. The choice of souring agent can vary depending on the region and personal preference.
Aside from the pork and souring agent, Sinigang na Baboy is also typically made with a variety of vegetables such as eggplant, sitaw (snake beans), kangkong (water spinach), and long green chili pepper. These vegetables add texture and flavor to the soup, and they also help balance out the sourness of the broth.
Sinigang na Baboy is usually served hot and enjoyed with steamed rice. It’s a hearty and satisfying meal that’s perfect for any occasion, from family gatherings to simple weeknight dinners.
The history of Sinigang in the Philippines is not very clear, but it is believed to have originated from the native Austronesian people who settled in the archipelago thousands of years ago. The dish has evolved over time, with different regions of the Philippines adding their own unique flavors and ingredients to the soup.
Before the introduction of tamarind, Sinigang was made using other souring agents such as kamias (bilimbi fruit), guava, or unripe mangoes. Tamarind was later introduced by the Spanish colonizers, and it became the most popular souring agent for Sinigang. Over time, other ingredients such as tomatoes, onions, and different types of meat or seafood were also added to the dish.
Start with boiling the water with the meat on a low fire for until the pork is tender.
Next add the onions, string beans and tomatoes and let it cook for another few minutes.
Add the sinigang mix and let it simmer for about 10 minutes.
Finally add the other ingredients and add some fish sauce for some more taste.
Serve the Sinigang na baboy soup with hot white rice.
Recipe Reviews
Ingredients
| 2 liter Water | |
| 3 Pieces Tomatoes | |
| 100 grams Green Beans | |
| 1 kg Pork Meat | |
| 1 Sachet Sinigang Mix | |
| 1 Medium Red Onion | |
| Fish Sauce | |
| Mustasa Leaves | |
| 2 1/2 Pieces Chili Finger |
