Best 2 Sinigang Na Baboy Pork And Vegetables In Tamarind Broth Recipes

Sinigang na Baboy, a classic Filipino dish, is a pork and vegetable stew simmered in a tamarind-based broth. The tangy and savory flavors of this dish make it a favorite among Filipinos and a staple in many households. This versatile dish can be made with various vegetables, making it a great way to incorporate more healthy ingredients into your diet. The tamarind broth provides a unique sourness that pairs perfectly with the tender pork and crisp vegetables. Whether you're a seasoned cook or a beginner, this article provides two easy-to-follow recipes for Sinigang na Baboy, ensuring you can enjoy this delectable dish in no time.

**Recipe 1: Traditional Sinigang na Baboy**

This recipe follows the classic method of preparing Sinigang na Baboy, using fresh tamarind and a variety of vegetables. You'll start by sautéing pork in garlic, onion, and ginger before adding water, tamarind, and a flavorful medley of vegetables like tomatoes, okra, and string beans. The result is a hearty and flavorful stew that's sure to satisfy your taste buds.

**Recipe 2: Sinigang na Baboy sa Miso**

This recipe adds a unique twist to the traditional Sinigang na Baboy by incorporating miso paste. The miso adds a rich and savory flavor to the broth, creating a harmonious balance between the sourness of the tamarind and the saltiness of the miso. You'll follow a similar process to the traditional recipe, but with the addition of miso paste and a few extra ingredients like mushrooms and tofu. The result is a delicious and umami-packed Sinigang na Baboy that will impress your family and friends.

Whether you choose to make the traditional or miso version, you'll have a delightful Sinigang na Baboy dish that showcases the culinary richness of Filipino cuisine. So, gather your ingredients, put on your apron, and embark on a culinary journey to create this timeless Filipino dish.

Here are our top 2 tried and tested recipes!

SINIGANG (TAMARIND BROTH WITH PORK AND VEGETABLES)

Sinigang (Tamarind Broth With Pork and Vegetables) image

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

Ingredients

2 tablespoons neutral oil, such as canola
12 whole garlic cloves, crushed
2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces, excess fat trimmed
Kosher salt and freshly ground black pepper
2 cups Vietnamese concentrated cooking tamarind ("nuoc me chua"), or 1 (14-ounce) block tamarind paste, liquefied (see Tip)
2 medium yellow onions, halved from tip to tip, then each half cubed into 4 quarters
1/4 cup fish sauce
2 whole serrano chiles
1 daikon (1 3/4 pounds), peeled and sliced into 1 1/2-inch chunks
1/2 pound long beans, cut into 2-inch pieces
1 Japanese eggplant (about 5 ounces), sliced into 1-inch pieces
2 medium tomatoes, halved, then each half cubed into 4 quarters
10 ounces baby spinach (about 8 packed cups)
1/2 cup fresh lemon juice (from 2 to 3 lemons)
Steamed jasmine rice, for serving

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, VEGETABLE, AND TAMARIND STEW

Pork, Vegetable, and Tamarind Stew image

The finished stew should be decidedly sour, tamarind's calling card, but you're in control of how puckery things get. You can sub other vegetables or simplify the array, but be very careful not to overcook them. This recipe is from Bad Saint, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

Categories Bon Appétit Philippines Soup/Stew Pork Tamarind Garlic Bok Choy Mushroom Pepper Eggplant Radish Dinner Winter Okra Stew

Yield Serves 8

Number Of Ingredients 19

Ingredients

10 dried bay leaves
1/2 cup black peppercorns
1 cup dried shiitake mushrooms
3 tablespoons vegetable oil, divided
1 medium white onion, chopped
2 heads of garlic, cloves chopped
2 jalapeños, thinly sliced
3 medium tomatoes, quartered
4 pounds St. Louis-style pork spareribs or skinless, boneless pork shoulder (Boston butt), or a combination of both
1 (8-ounce) package dried tamarind pulp with or without seeds
Kosher salt
4 baby bok choy, halved lengthwise
1 small Japanese eggplant, cut into 1-inch pieces
2 watermelon radishes or globe radishes, cut into 3/4-inch pieces
4 ounces Chinese long beans or green beans, cut into 2-inch lengths
1 cup small okra
1 tablespoon fish sauce; plus more for serving (optional)
Special Equipment
A layer of cheesecloth; a spice mill

Steps:

Place bay leaves and peppercorns in center of cheesecloth and tie closed with kitchen twine; set sachet aside. Grind mushrooms in spice mill to a powder.
Heat 2 Tbsp. oil in a large heavy pot over medium-high. Cook onion, garlic, and chiles, stirring often, until softened, about 5 minutes. Add tomatoes and cook, stirring often, until partly broken down and very saucy, about 5 minutes. Add ribs, mushroom powder, reserved sachet, and 12 cups water. Bring to a boil, then reduce heat. Place tamarind pulp in a small medium-mesh sieve and partially submerge into simmering liquid (it will soften and start to dissolve as time goes by). Cook ribs, skimming foam from the surface, until very tender (meat should be practically falling off the bone for ribs and shred easily for pork shoulder), 2-2 1/2 hours. Season with salt and push tamarind pulp through sieve with a rubber spatula, tasting as you go, until desired level of sourness is reached. Discard any remaining tamarind.
Heat remaining 1 Tbsp. oil in a medium skillet over medium-high. Cook bok choy, eggplant, radishes, beans, and okra, tossing occasionally, until crisp-tender, about 5 minutes. Add 1 Tbsp. fish sauce and toss to coat. Divide vegetables, ribs, and broth among bowls; serve drizzled with more fish sauce, if desired.
Do Ahead
Ribs can be cooked 3 days ahead. Let cool; cover and chill.

Tips:

For a richer flavor, use pork belly or pork shoulder instead of pork loin.
To make the sinigang broth even more sour, add more tamarind paste or use tamarind concentrate.
If you don't have any okra, you can substitute another green vegetable, such as green beans or bok choy.
Serve sinigang na baboy with rice and a side of fish sauce or bagoong.

Conclusion:

Sinigang na baboy is a delicious and easy-to-make Filipino soup that is perfect for a weeknight meal. The sour broth is made with tamarind paste and is packed with flavor. The pork and vegetables are tender and fall apart in your mouth. Serve sinigang na baboy with rice and a side of fish sauce or bagoong for a complete meal.