Rich and comforting Filipino sour broth loaded with pork and vegetables. Simmer slowly on the stovetop, or use your instant pot/ pressure cooker to shorten the cooking time. Directions and tips are all here!
Heat oil in a large pot over medium heat. Add garlic and onions. Saute until fragrant and translucent.
Add pork. Cook until no longer pink. Pour fish sauce and simmer for 2 minutes or until fragrant and juices appear. Pour water and let it boil. Skim off scum as it arises. Add gabi (yam) and cover with a lid. Cook until pork is tender (see notes for cooking times). Add more water as needed.
Season with salt or fish sauce, to taste. Add vegetables in this order: radish, chili, tomatoes, eggplant, okra then sitaw. Cover with lid and cook for 2 to 3 minutes or until vegetables are half done.
Pour sampalok sinigang mix or choice of souring agent (pampaasim). Cook for another 2 minutes.
Add kangkong or your choice of leafy greens. Simmer for another minute and remove from heat. Serve with rice and enjoy!
Video
Notes
Substitutes/Alternatives:
Pork cuts: pork ribs (buto buto), pork belly (liempo), pork butt or shoulder (pork kasim) are the recommended cuts for sinigang
Water: Use less amount, around 3 to 4 cups if cooking with a pressure cooker to avoid overspilling. Add more once the meat is tender.
Other vegetables you can use: winged bean (sigarilyas), banana heart (puso ng saging), bok choi (pechay), green beans, nai bai.
Alternative cooking method: Boil the pork right away with onions in a pot of water. Skip the garlic and oil. For a reddish broth, add the tomatoes early.
Use fresh tamarind (sampalok) if preferred: Wash unripe tamarind and place in a pot. Pour 1 cup water boil until soft and the skin begins to separate. Mash with a fork. Strain in a fine mesh over a bowl and continue to squeeze out the juices. Discard the skin and seeds. Pour the tamarind extract into the pot of tenderized pork when the vegetables are half-way done.
Cooking times:
Note that the thicker the cut, the longer the cooking time.
pork ribs - 1 to 2 hours on the stovetop, 25 to 30 minutes in an instant pot/pressure cooker. Use quick release.
pork belly and pork shoulder - 1 to 1 1/2 hour on the stovetop, 20 to 25 in an instant pot/pressure cooker. Use quick release.
Course :Main Course
Cuisine :Filipino
Keyword :pork sinigang, sinigang na baboy, sinigang na buto buto