Best 5 Pork Sinigang Recipes
Pork Sinigang is a classic Filipino dish that combines tangy, sour, and savory flavors in a single bowl. This beloved soup is made with a sour broth, usually flavored with tamarind or guava, and is packed with a variety of vegetables, including kangkong (water spinach), sitaw (string beans), and labanos (radish). The addition of pork gives the soup a hearty and flavorful backbone, while siling labuyo (chili peppers) adds a spicy kick. This article presents three variations of Pork Sinigang: the Traditional Pork Sinigang, the Pork Sinigang sa Miso, and the Pork Sinigang with Gabi (Taro). Each recipe offers a unique twist on the classic dish, showcasing the versatility of this Filipino favorite. Whether you prefer the classic tamarind-based broth, the umami-rich miso broth, or the earthy flavor of taro, these recipes provide a delicious and satisfying meal that is sure to warm your heart and soul.
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PORK SINIGANG
Filipino soup cooked with pork. Serve with rice and for additional sauce, use soy or fish sauce. If you want to, you can add what Filipinos call gabi gabi, which is a small taro root. When peeled they look like potatoes. You can add 5 to 6 of them when you add the water and make sure they are cooked through. Take them out when they are cooked because they can get too soft.
Provided by Robyn Michelle
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt. Stir in the ginger, tomatoes, and pork chops. Cover and reduce heat to medium-low. Turn the pork occasionally, until browned. Pour in the water and tamarind soup base. Bring to a boil, then reduce heat. Continue simmering until the pork is tender and cooked through, about 30 minutes. Stir in green beans and cook until tender.
Nutrition Facts : Calories 240.3 calories, Carbohydrate 12.2 g, Cholesterol 63.5 mg, Fat 9.1 g, Fiber 3 g, Protein 26.5 g, SaturatedFat 2.4 g, Sodium 2598.3 mg, Sugar 3.2 g
SINIGANG (TAMARIND BROTH WITH PORK AND VEGETABLES)
This is the soup that made me like vegetables when I was growing up. You always measure sinigang by sourness, which is so much a part of our cuisine - layers of acid coming from vinegar, fresh citrus, tamarind and unripe fruits. Here, sour is a power move, hitting you all the way at the back of your tongue. Whole serrano chiles bring a low-frequency spicy hum, adding not so much heat as depth. The daikon should be left in big, juicy chunks, so when you bite into them, you get an unexpected touch of coolness in the hot broth.
Provided by Angela Dimayuga
Categories dinner, grains and rice, one pot, soups and stews, vegetables, main course
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a large pot, heat the oil over medium-high until shimmering. Add the garlic and cook until toasted, 1 minute. Add the pork, season with 1 1/2 tablespoons salt and 1/2 teaspoon pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the tamarind, onion, fish sauce, serrano chiles and 10 cups water, and bring to a boil over high.
- Once the mixture comes to a boil, lower the heat to medium, cover and simmer until the pork is softened but not fully tender, about 1 1/2 hours.
- Stir in the daikon, cover and continue to simmer until daikon is tender and the pork is yielding, about 30 minutes.
- Uncover and discard the chiles. Add the long beans, eggplant, tomatoes and spinach and cook, stirring occasionally, until the vegetables are tender, about 20 minutes.
- Stir in the lemon juice. Serve over rice.
PORK SINIGANG
This recipe, adapted from the chef Tom Cunanan of Bad Saint in Washington, D.C., really needs fresh white rice when you serve it. It serves as the plain, blank canvas for all the tartness of the tamarind and the richness of the ribs. At Filipino meals, it's quite common to have a variety of sawsawan - sauces and condiments on the table at mealtime. The idea is for everyone at the table to customize their dishes exactly to their liking.
Provided by Ligaya Mishan
Categories dinner, meat, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Wash ribs and pat dry with paper towels. Season generously with salt and pepper. Set aside.
- Snap or pinch off any remaining stems of the dried shiitake mushroom caps and discard. Process mushroom caps to a fine powder in a food processor; you should have 1 1/2 cups of mushroom powder. Set aside.
- Tie the peppercorns and bay leaves in a sachet made of loose cheesecloth and set aside.
- In a large Dutch oven or large heavy-bottomed pot over medium-high heat, add oil and sauté the onion, garlic, tomatoes and long pepper. After the onions have softened and the tomatoes have started to release their juices, reduce heat to medium and stir in the mushroom powder and 1 cup water. Cover and cook for 3 minutes.
- Add pork ribs to the pot and stir to combine with aromatics. Cover and cook for 3 minutes.
- Add 9 cups water and the sachet containing the peppercorns and bay leaves.
- Put tamarind pulp in a fine mesh sieve and submerge sieve in pot. Cover and bring to a boil. Once the pot has reached a boil, break up the tamarind pulp with a wooden spoon. It should have softened considerably. As you're breaking it up, take care to keep it contained in the sieve.
- Reduce heat to a low simmer and cook ribs for about 60 to 75 minutes, or until the meat is soft and pulls easily off the bone. Meanwhile, keep the pot covered, removing cover only to skim foam off the top, as necessary, and to periodically stir the tamarind pulp in the sieve to help release its tartness. To increase the tartness of the broth even more, force pulp through the sieve with the back of a wooden spoon. Once broth has reached the desired level of tartness, remove the sieve from the pot and discard the tamarind solids. (Depending on the taste of the cook, the tamarind pulp may be removed well before the ribs are tender.) Season broth with salt to taste.
- Add eggplant and okra; cover and cook for 5 minutes. Add long beans and radishes; cover and simmer for 3 more minutes. Check the seasoning of the broth and adjust, if necessary.
- Turn off heat and discard the sachet. Ladle into bowls, and serve immediately with steamed jasmine rice. Put fish sauce in a small bowl on the table for people to add to their soup, as desired.
Nutrition Facts : @context http, Calories 504, UnsaturatedFat 19 grams, Carbohydrate 35 grams, Fat 33 grams, Fiber 8 grams, Protein 22 grams, SaturatedFat 9 grams, Sodium 965 milligrams, Sugar 18 grams, TransFat 0 grams
FILIPINO PORK SINIGANG
Sinigang is one of my favorite Filipino dishes. It's an absolute comfort food with a sour taste from lemon. Serve with rice.
Provided by Heidi
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Place pork neck bones and spareribs in a stockpot with water to cover. Add salt and bring to a boil, skimming the fat off the surface of the broth. Reduce heat; add onions, tomatoes, and taro. Boil until pork meat is very tender, 30 to 40 minutes.
- Stir lemon juice and fish sauce into the broth. Continue boiling until flavors come together, about 15 minutes. Add bok choy, leek, and shrimp. Cover, reduce heat, simmer until shrimp are opaque and bok choy is tender, about 10 minutes more.
Nutrition Facts : Calories 546.5 calories, Carbohydrate 11 g, Cholesterol 184.4 mg, Fat 29 g, Fiber 2.1 g, Protein 58.2 g, SaturatedFat 10.1 g, Sodium 2199.6 mg, Sugar 4.7 g
SINIGANG NA BABOY - PORK SOUP WITH LEMON
Sinigang is soup cooked with sour vegetables, lemon, or lime. It is one of my favorite soups.
Provided by J. White Harris
Categories Other Soups
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Saute garlic in oil until brown.
- 2. Add onion, tomatoes and lemon juice.
- 3. Add pork and cook till brown.
- 4. Add water. Bring to a boil and simmer until pork is tender. When tender, add the yams and simmer until fork-tender.
- 5. Add the green vegetable, hot peppers, and salt or patis to taste. Cook for another 5 to 7 minutes. Serve hot.
Tips:
- Choose the right cut of pork. Pork belly, pork shoulder, and pork ribs are all good options for sinigang.
- Don't be afraid to use a variety of vegetables. Common vegetables used in sinigang include tomatoes, onions, green beans, okra, and eggplant.
- Use a tamarind broth. Tamarind is a sour fruit that gives sinigang its characteristic flavor. You can use a tamarind paste or a tamarind concentrate to make the broth.
- Add a little bit of shrimp paste. Shrimp paste is a fermented seafood product that adds a savory flavor to sinigang.
- Serve sinigang with rice. Sinigang is typically served with rice, which helps to soak up the delicious broth.
Conclusion:
Pork sinigang is a delicious and hearty Filipino soup that is perfect for a cold day. It is made with pork, vegetables, and a sour tamarind broth. Sinigang is typically served with rice, and it can also be garnished with fried garlic, onions, and chili peppers. If you are looking for a new and exciting soup to try, pork sinigang is a great option.
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