Go Back
–+ servings
big-pot-of-sinigang-soup-with-ladle

Natural Pork Sinigang (Sinigang na baboy)

No packets and all natural. Pork sinigang is the best quintessential Filipino soup that has savory and sour elements with tamarind, tomatoes, and greens. The meat is fork tender and the flavor is so comforting and satisfying. No wonder this is lauded as one of the world's best soups.
5 from 1 vote
Print Pin
Course: Dinner, Entree, lunch, Main Course, Soup, Ulam
Cuisine: Filipino
Keyword: baboy, Filipino soup, one pot, pork, pork shoulder recipes, sinigang, sour soup, tamarind
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Servings: 4 people
Calories: 265kcal

Equipment

Ingredients

  • 1-2 lbs pork shoulder or preferred pork cut with marbling and good fat to lean ratio
  • 1½ cup onion sliced chunky
  • 4 tomatoes sliced chunky
  • ¾ tbsp Fish sauce
  • 3 cups water add a little more if needed
  • 4 cups vegetable broth add a little more if needed
  • 1 cup taro (gabi) remove skin and slice chunky
  • 1 Japanese eggplant small size; cut chunky
  • 1 tbsp ginger sliced
  • 1 banana pepper keep whole
  • 2 green long chili peppers siling haba, green Korean chilies, or long chilies, and keep whole
  • 1 cup daikon radish 4 thick slices
  • 1½ tbsp tamarind paste
  • 1 cup okra
  • 1½ cups Yardlong beans (sitaw) or green beans; sliced in 3" long pieces
  • 1 bunch bok choy kangkong water spinach or baby bok choy works too; cut chunky
  • ground black pepper to taste
  • salt to taste; taste first before adding any salt.
  • 2 tbsp avocado oil or high heat oil

Instructions

  • Prep and lay out the ingredients. Heat your Dutch oven or large pot. Add oil.
    2 tbsp avocado oil
  • Sauté the tomatoes and onions for one minute. Add the pork and sear until there is a little browning.
    1½ cup onion, 4 tomatoes, 1-2 lbs pork shoulder
  • Add the fish sauce and mix in. Then, add the water and the vegetable broth. The pork should be submerged.
    ¾ tbsp Fish sauce, 3 cups water, 4 cups vegetable broth
  • Cover and simmer on low for almost three hours. Do not boil, be sure it is a low simmering. Use the skimmer to remove the top soup skud in order to clear up the broth.
  • Add the taro, daikon radish, eggplant, ginger, and chilies.
    1 cup taro (gabi), 1 Japanese eggplant, 1 tbsp ginger, 1 banana pepper, 1 cup daikon radish, 2 green long chili peppers
  • Once the taro is soft in ten minutes, grab some with a spoon and mash with a fork to add thickness to the soup.
  • Check the pork is now tender. You should be able to cut it with a spoon. Do NOT keep cooking the meat longer than you need to, so now is the time to add the ingredients as listed below and then you are close to serving.
    Then, add the tamarind paste.
    1½ tbsp tamarind paste
  • Add the beans, okra, and leafy greens. Cover with a lid until the greens have wilted and are cooked. Remove the lid and give everything a good mix.
    Taste first, then add salt and pepper to taste. I usually do not add more salt, but it's per your preference.
    Serve right away and enjoy!
    1 cup okra, 1½ cups Yardlong beans (sitaw), 1 bunch bok choy, ground black pepper, salt

Notes

Serving Suggestion:
  • Serve with rice.
  • Have sides of lemon or calamansi.
 
Nutritional values are estimates and will vary on brands chosen, amounts, ingredients used, and preparations. Please use your personal nutritional calculator for more exact amounts. RLF is not a certified nutritionist.
 

Nutrition

Nutrition Facts
Natural Pork Sinigang (Sinigang na baboy)
Amount per Serving
Calories
265
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
46
mg
15
%
Sodium
 
1502
mg
65
%
Potassium
 
1593
mg
46
%
Carbohydrates
 
36
g
12
%
Fiber
 
9
g
38
%
Sugar
 
15
g
17
%
Protein
 
21
g
42
%
Vitamin A
 
11407
IU
228
%
Vitamin C
 
140
mg
170
%
Calcium
 
322
mg
32
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.