Easy Pork Sinigang Recipe

From SoYummySoEasy.com

What Is Pork Sinigang and Why You'll Love It

Pork Sinigang (Sinigang na Baboy) is one of the most popular and beloved dishes in Philippine cuisine — a hearty, comforting soup or stew defined by its distinctively sour and salty tamarind broth. The word "sinigang" comes from the Tagalog verb sigang, meaning "to stew," and while versions exist using beef or seafood, the pork belly version is the most widespread and deeply rooted in Filipino food culture. This recipe uses a packet of Knorr Sinigang Mix (tamarind mix) to make it quick and beginner-friendly without sacrificing any of the authentic flavor. It's gluten-free, dairy-free, budget-friendly, and a true one-pot comfort meal best enjoyed with hot steamed rice.

Tips:

• Cook the pork until fully tender before adding the vegetables — this is key to a great sinigang.
• For deeper flavor, substitute pork broth for the water, or add pork bones alongside the belly.
• Water spinach (kangkong) is the traditional green — if unavailable, regular spinach works as a substitute.
• Don't boil the kangkong — add it last, turn off the heat, and let it cook in the residual steam to keep it from going limp.
• Optional vegetables to add: okra (lady's finger) and radish (labanos).
• Fish sauce (patis) is the preferred seasoning — add it to taste throughout cooking.

About the souring agent: While this recipe uses sinigang mix for convenience, traditional versions use fresh tamarind (sampalok). Other regional variants use guava, kamias, tomato, or santol for the sour flavor — making sinigang a very flexible dish that adapts to whatever is available.

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Recipe

Servings: 4 | Prep Time: 20 minutes | Cook Time: 1 hour | Calories: ~892 kcal per serving

Ingredients

• 1 kg pork belly (liempo)
• 8 cups water (1.9 liters)
• 1 tablespoon cooking oil
• 1 medium onion, sliced
• 3 tablespoons fish sauce (patis)
• 2 medium tomatoes, quartered
• 2 pieces taro (gabi), quartered
• 1 pack Knorr Sinigang Mix (44g)
• 12 pieces string beans (sitaw), cut into 2-inch lengths
• 3 pieces long green chili (siling haba) or banana pepper
• 1 bunch water spinach (kangkong)

Optional additions: okra (lady's finger), radish (labanos)

Instructions

1. Sauté the aromatics — Heat the cooking oil in a large pot over medium heat. Add the sliced onion and sauté until the layers separate and turn translucent.
2. Brown the pork — Add the pork belly and cook until it turns light brown on all sides.
3. Season — Add the fish sauce and stir to coat the pork evenly.
4. Boil — Pour in the water and bring to a full boil.
5. Simmer until tender — Add the taro and tomatoes. Reduce heat and simmer for 40 minutes, or until the pork is fully tender.
6. Add the sinigang mix — Pour in the sinigang mix packet and add the long green chili. Stir well to dissolve.
7. Add the vegetables — Add the string beans (and any optional vegetables like okra or radish). Simmer for 5 to 8 minutes until just cooked but still slightly firm.
8. Finish with kangkong — Add the water spinach, turn off the heat immediately, and cover the pot. Let the kangkong cook in the residual steam for 1 to 2 minutes.
9. Serve — Ladle into bowls and serve hot with steamed white rice.

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Nutrition Facts (per serving)

Serving Size	~350g
Calories	892
Total Fat	78g
Saturated Fat	28g
Cholesterol	110mg
Sodium	920mg
Total Carbohydrate	12g
Dietary Fiber	3g
Total Sugars	3g
Protein	32g

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One pot, simple ingredients, and a broth that warms you from the inside out — this is Filipino comfort food at its finest!