Pork Sinigang

One of the favorite viand of my son, he loves it a lot specially when sour is a bit over than normal taste and the soup is somewhat thick. He always requested it to mommy to cook for us in weekend. This recipe is commonly cooked by Filipinos (including myself) and I love eating this together with a fish sauce with lemon and super hot chili pepper in my saucer.

There is a lot of choices when it comes in the sourness for your soup, either commercial seasoning or the natural way. Commercial is like the one in the pack like sinigang sa gabi, sinigang sa sampalok, etc., etc. The natural way comes with either smashed tamarind fresh picked from the tree, santol, guava, kamias and other sour fruits. But you take 48 years to prepare on the natural ways so mostly goes with the commercial one. If you still do not know how to cook your yummy Sinigang, I think this will help you.


  • 2 lbs pork belly (or buto-buto)
  • 1 bunch kang-kong
  • 3 tbsp fish sauce
  • 1 bunch string beans (sitaw), cut in 2 inch length
  • 3 pieces chili (or banana pepper)
  • 1 tbsp cooking oil
  • 2 liters water
  • 1 large onion, sliced
  • garlic (optional)
  • 2 pieces taro (gabi), quartered
  • 1 pack sinigang mix (good for 2 liters water)

Let's Cook:
1. To lessen cooking time, pressure cook meat rather boiling it to soften meat. The soup will be the water that is used in pressure cooker. Set aside when meat is tender.
2. Heat a pan and put-in the cooking oil
3. Sauté the onion until layers separate if you want a taste of garlic and fresh tomato you can add but optional and will be consumed right away to avoid food expiration because of the tomatoes.
4. Now, add all sauteed ingredients on the boiled pork and set fire in a medium.
5. Add the taro(gabi) then simmer for 30 minutes or until taro is tender. You can mashed taro for best sticky soup if you like.
6. Put-in the sinigang mix and chili
7. Add the string beans (and other vegetables if there are any) and simmer for 5 to 8 minutes

Serve hot and enjoy!


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