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Sinigang na Baboy (Filipino Pork Stew)
Ingredients
- 2-4 tomatoes
- 2 red onions
- splash fish sauce (patis)
- 1½-2½ lb pork belly
- 1 long hot green pepper
- 2-3 chinese eggplant
- 2 eddoes or taro
- ½ lb chinese string bean cut in half
- ½ lb spinach
- 1 daikon
- ½ packet of sinigang seasonings mix I prefer Mama Sita's
Instructions
- Wash pork belly in water and white vinegar then strain and rinse.
- In large stock pot, add oil and sautee tomatoes and onion.
- Add pork belly and let lightly sautee.
- Add water, fish sauce, long pepper, and black or white pepper to taste.
- Let come to a rolling boil then reduce heat to a constant simmer.
- After fifteen minutes, add taro, daikon, and eggplant. At this point you can start making the white rice in the rice cooker so it can be ready at the same time.
- After twenty minutes of a steady boil, add string beans and let cook for 10-15 minutes.
- Add spinach and sinigang mix to taste, ½ a pack goes a long way so taste it so it is not overly sour. Cook for 10 more minutes till
- You can add a little squeeze of lemon and more black pepper to taste
A Filipino Staple
When I think of Filipino food, I think of the OG Staples – Lumpia, Adobo, Sisig and SINIGANG NA BABOY. The only gang I know is siniGANG, see what I did there! I love sinigang so much that on my attempt to be an elite yelper, when asked what my last meal would be, it actually says Sinigang na Baboy. There is truly something extraordinary and delicious about this sour soup that warms my house and soul.
When I was a kid, I absolutely hated vegetables so my mom would pick out the pork and fill up a bowl with the stock and pork. In another bowl, she would put my white rice. From there, I would load up my little spoon with rice, and graciously dip it into the soury stock. Once that tang hit my tongue WOWEE.
I have never seen anyone in my family make the soup from scratch, meaning without mamasitas. If there is another way to make this and you happen to know, I will gladly give it a go. But till then, I’m gonna go hard for my Mama Sita, literally. But please y’all. Be careful. One day I was following another recipe for sinigang and in the video it used two packets. Bruh. When I tell you this soup was so sour I could barely slurp it without my eyes crossing. Besides the point, from what I can gather, the sourness comes from the use of the tamarind, although whenever I have had anything with tamarind, it has always been sweet and in a spanish meal/drink.
** Note: At this time, the video for the sinigang has somehow been deleted so soon come folks!
Links
- Mama Sita’s Sinigang Mix
- Fish Sauce (Patis)
