Ingredients
- 1 Kilo Pork (cut into chunk cubes)
- 12 pcs Tamarind (Sampaloc) or sampaloc mixed
- 1 big Onion (diced)
- 6 big tomatoes (quartered)
- 2 pcs Radish (sliced)
- 1 bundle Sitaw Stringbeans (cut into 2″ long)
- 1 bundle Kangkong (cut into 2″ long)
- Salt and Patis to taste
- 6 cups water
Instructions
- Boil Tamarind to soften or boil the mixed sampaloc. Pound and strain all juicesand set aside.
- In a casserole, bring pork to a boil, lower fire and simmer until pork is tender.
- Add onions, tomatoes and Tamarind juice.
- Add in all the vegetables.
- Season with salt and Patis to taste.
- Serve hot.
Tags: sigang na baboy
2 Responses to “Sinigang na Baboy”
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Do you have a better Sinigang na Baboy recipe?
November 27th, 2009 at 2:59 am
[...] Sinigang The lightly boiled, slightly sour soup known as sinigang makes a delightful dish when served with rice. This soup is cooked using souring agents like unripe guavas, tamarind leaves and flowers, kamias and tomatoes. There are different varieties of sinigang such as sinigang na isda (sour vegetable soup with fish) and sinigang na baboy (sour vegetable soup with pork). [...]
December 1st, 2009 at 3:03 am
[...] Sinigang is a Philippine dish consisting of meat or seafood and vegetables simmered in a sour broth, often with a base of rice washing. The sour soup goes well with rice, the staple food of all Filipinos. Fish, pork, chicken, shrimp, or beef may be used for sinigang. There are usually leafy vegetables like gabi (taro), siling labuyo (red chili), or malunggay leaves, or kangkong (water spinach). Other vegetables cooked in sinigang may include okra, radish, eggplant, tomatoes, sitaw (snake beans), and string beans. The vegetables are chosen to complement the dish’s flavor. [...]