Pork Sinigang is a warm and tangy soup filled with tender pork and fresh veggies. It’s a cozy bowl that’s perfect for a comforting meal, especially on a rainy day!
You just can’t go wrong with that sour flavor! I love adding lots of veggies like radish and spinach for extra crunch and color. It’s like a hug in a bowl! 😊
Key Ingredients & Substitutions
Pork: I recommend using pork shoulder or ribs for a richer flavor. If you prefer a lighter option, use pork tenderloin. You could also substitute with chicken or shrimp if you want a different protein.
Tamarind: The classic souring agent, tamarind gives Sinigang its signature taste. If you can’t find tamarind mix, a combination of lime juice and vinegar can work as a substitute. It might not be the same, but it’ll still add a nice tang!
Vegetables: Kangkong (water spinach) is traditional, but if you can’t find it, regular spinach or bok choy works well too. You can easily swap out vegetables based on what’s in season or what you like best, such as eggplant or taro.
Fish Sauce: This adds depth to the soup. If you’re looking for a vegetarian option, you can use soy sauce or a plant-based fish sauce substitute.
How Can I Achieve the Perfectly Balanced Sourness?
The key to a great Pork Sinigang is in balancing the sourness. Start with the recommended amount of tamarind mix, but feel free to taste as you go. This way, you can adjust to your preferred sour level.
- After adding the tamarind, let it simmer for a few minutes.
- Take a sip of the broth, and if it’s not tangy enough, add more tamarind mix or fresh tamarind until you’re happy with the flavor.
Don’t forget that the sourness will soften a bit as it cools! So, make slight adjustments before serving. Enjoy your cooking!
How to Make Pork Sinigang
Ingredients You’ll Need:
For the Sinigang:
- 1 lb pork shoulder or pork ribs, cut into chunks
- 8 cups water
- 1 medium onion, quartered
- 2 medium tomatoes, quartered
- 1 radish, sliced
- 1 cup long green beans (sitaw), cut into 2-inch pieces
- 1 cup kangkong (water spinach) or spinach, washed and trimmed
- 1-2 pieces green chili peppers (optional)
- 1 packet tamarind sinigang mix (about 40g) or 1 cup fresh tamarind pulp
- 2 tablespoons fish sauce (patis)
- Salt and pepper to taste
For Serving:
- 2 hard-boiled eggs (optional, for garnish)
- Steamed white rice, for serving
How Much Time Will You Need?
This Pork Sinigang recipe will take about 1 hour of cooking time, plus a little prep time (around 10 minutes) to chop the ingredients. So, in total, set aside about 1 hour and 10 minutes for a delicious bowl of sinigang!
Step-by-Step Instructions:
1. Boil the Pork:
In a large pot, combine the pork and water. Bring it to a boil over medium-high heat. As it cooks, you might notice some scum rising to the surface—skim it off with a spoon so you have a nice clear broth.
2. Add Aromatics:
Add the quartered onion and tomatoes into the pot. Once added, reduce the heat to medium-low and let it simmer for about 45 minutes. This will soften the pork and infuse those flavors into the broth.
3. Add the Sourness:
Once the pork is tender, stir in the tamarind sinigang mix or fresh tamarind pulp. Mix well and let it dissolve in the broth. If you like it tangier, feel free to add more tamarind—taste it and adjust according to your preference!
4. Cook the Veggies:
Add the sliced radish to the pot and let it cook for another 5 minutes. Then, toss in the long green beans and cook for an additional 3 minutes.
5. Final Touches:
Next, stir in the kangkong (water spinach) and green chili peppers if you’re using them. Cook just until the greens are wilted, about 1-2 minutes.
6. Season and Serve:
Season the broth with fish sauce, salt, and pepper to taste. Give it a final taste check and adjust the seasoning if needed. When you’re ready, turn off the heat and ladle the sinigang into bowls.
7. Garnish and Enjoy:
If you’d like, you can garnish each bowl with a half hard-boiled egg for extra flair. Serve it hot alongside steamed white rice. Enjoy your warm and comforting Pork Sinigang!
Each spoonful of this sour, savory soup is sure to bring comfort and joy. Happy cooking!
Can I Use Different Cuts of Pork for Sinigang?
Absolutely! While pork shoulder and ribs are great options for their flavor and tenderness, you can also use pork belly or even lean cuts like pork loin. Just keep in mind that the cooking time may vary depending on the cut chosen.
How Can I Make Sinigang Less Sour?
If you find your sinigang too sour for your taste, you can balance it out by adding more water or include some sweet vegetables like carrots or sweet potatoes. Alternatively, a touch of sugar can help mellow the sourness.
Can I Make Sinigang Vegetarian?
Absolutely! Simply substitute the pork with tofu or other plant-based proteins, and use vegetable broth in place of water. Keep the vegetables and seasonings as is, and you’ll have a delicious vegetarian version!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat for best results. Keep in mind that the veggies may become softer when reheated, but the flavors will still be delicious!
