Sinigang na Baboy
A sour and savory tamarind-based pork soup with vegetables.
Contains common allergens
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Instructions
- 1
Boil the Pork: In a large pot, combine the pork belly chunks, quartered tomatoes, onion, and 8 cups of water. Bring to a rolling boil over high heat.
- 2
Skim and Simmer: Once boiling, skim off any scum that rises to the surface. Lower the heat to a gentle simmer, cover, and cook for 40-45 minutes, or until the pork is fork-tender.
- 3
Add Tamarind and Radish: Stir in the tamarind soup base and the sliced radish. Simmer for another 5-7 minutes until the radish is somewhat translucent and tender.
- 4
Season and Add Greens: Season the broth with fish sauce to taste. Add the long green chilies and the kangkong stalks, cooking for 2 minutes.
- 5
Finish: Turn off the heat, add the kangkong leaves, and cover the pot. The residual heat will wilt the leaves perfectly in about 2 minutes. Serve hot with steamed white rice.
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