Discovering Filipino Sour Pork Soup
My Favorite is Filipino Sour Pork Soup and I remember the first time I tasted Filipino Sour Pork Soup, also known as Sinigang na Baboy. It was a chilly evening, and I was visiting my friend’s home in the Philippines. The aroma of the simmering tamarind broth filled the air, making my mouth water before I even took a bite. When I finally dipped my spoon into the steaming bowl, I was immediately captivated by the tangy, savory flavor that warmed me from the inside out. The combination of tender pork, fresh vegetables, and that distinct sour note from the tamarind was unlike anything I had ever tasted before. It was love at first sip.
A Comforting Tradition
As I continued to enjoy the soup, my friend shared with me the tradition behind it. Sinigang is a staple in Filipino households, often prepared during family gatherings or when the weather turns cool. It’s more than just a meal; it’s a comforting dish that brings people together. I could see why—it’s hearty, nourishing, and full of flavor. The pork is cooked until it’s incredibly tender, absorbing the tangy broth, while the vegetables add a fresh, vibrant touch to the dish. It’s a meal that warms the soul, and I quickly understood why it’s so beloved.
Learning to Cook Sinigang
Determined to recreate the magic of that evening, I asked my friend to teach me how to make Filipino Sour Pork Soup. We spent the next afternoon in the kitchen, chopping vegetables and preparing the pork. As the ingredients slowly cooked together, the familiar aroma filled the room once again. My friend taught me how to balance the flavors—how the right amount of fish sauce and tamarind mix can make all the difference. By the time the soup was ready, I felt a deep connection to the dish, knowing the effort and love that went into preparing it.
Bringing the Philippines Home
Now, whenever I crave a taste of the Philippines, I make this soup in my own kitchen. It’s become a go-to comfort food, especially on cold days when I need something warm and hearty. Each time I prepare it, I’m reminded of that first experience, the tradition behind the dish, and the joy of sharing a meal with loved ones. Filipino Sour Pork Soup isn’t just a recipe; it’s a way to bring a piece of the Philippines into my home, one delicious bowl at a time.
Table of Contents
Chef’s Notes- Filipino Sour Pork Soup
- Opt for pork belly with a good balance of meat and fat. The fat adds richness to the broth and ensures tender, flavorful meat. Bone-in cuts like neck bones or spare ribs also work well and enhance the broth’s depth.
- The tamarind soup base mix varies in tartness. Start by adding half the packet, taste, and then adjust according to your preference. If using fresh tamarind, adjust the amount gradually until you reach the desired sourness.
- Fish sauce adds saltiness and depth to the soup. Taste the broth before adding more to avoid overpowering the dish. If it’s too salty, add a bit more water or tamarind to balance it out.
- The taro helps thicken the broth as it cooks down. Ensure it’s tender before adding quicker-cooking vegetables like spinach and string beans, which should retain their vibrant colors and slight crunch.
- Serve the soup hot with a side of steamed rice and a small dish of fish sauce with chili peppers for a customizable kick. Encourage diners to season their portions to taste.
Filipino Sour Pork Soup
4
bowls15
minutes1
hour892
kcal5
minutes1
hour20
minutesDive into the rich, tangy flavors of Filipino cuisine with this authentic Sour Pork Soup! Perfect for chilly days, this dish combines tender pork belly with a medley of fresh vegetables, all simmered in a savory tamarind broth. It’s a comforting, hearty meal that will transport your taste buds straight to the Philippines. Easy to prepare and bursting with flavor, this recipe is a must-try for any home cook looking to explore new culinary horizons.
Ingredients
- Pork and Broth
2 lbs pork belly or bone-in pork cuts (like neck bones or spare ribs)
2 quarts water
1 pack tamarind soup base mix (sinigang mix)
- Vegetables
1 fresh spinach or water spinach (kangkong)
12 string beans (sitaw), cut into 2-inch lengths
2 tomatoes, quartered
2 taro roots (gabi), peeled and quartered
3 long green chili or banana pepper
- Seasonings
3 tablespoons fish sauce
1 medium onion, sliced
1 tablespoon cooking oil
Directions
- Heat the cooking oil in a large pot over medium heat. Add the sliced onions and sauté until they become translucent and start to separate into layers (about 3-4 minutes).
- Add the quartered tomatoes and taro pieces to the pot. Let them cook for about 40 minutes or until the pork becomes tender and the taro starts to break down slightly.
- Add the string beans and any other vegetables you prefer (like eggplant or okra). Let them simmer for another 5-8 minutes until they are tender but still vibrant.
- Serve the soup hot with a side of fish sauce mixed with chopped chili peppers for an extra kick.
Equipment
- chef’s knife
- cutting board
- nonstick pan
- stainless steel cookware set
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 892kcal
- Fat: 83g
- Saturated Fat: 29g
- Cholesterol: 108mg
- Sodium: 1067mg
- Potassium: 1070mg
- Carbohydrates: 18g
- Fiber: 6g
- Sugar: 8g
- Protein: 20g
- Vitamin A: 6710IU
- Vitamin C: 42.8mg
- Calcium: 157mg
- Iron: 4.5mg
FAQ- Filipino Sour Pork Soup
Can I use other meats besides pork?
Yes, you can substitute pork with beef short ribs, fish fillets, or even shrimp. Each will provide a different flavor profile, so adjust the seasoning accordingly.
What if I can’t find tamarind soup base mix?
Fresh tamarind or lemon juice can be used as a substitute. Start with small amounts and adjust to achieve the desired level of sourness.
How do I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid overcooking the vegetables.
Can I make this soup in advance?
Yes, this soup actually tastes better the next day as the flavors have more time to meld. Prepare the soup up to the point of adding spinach, then cool, refrigerate, and reheat before serving. Add the spinach during reheating.
What other vegetables can I add?
Eggplant, okra, and radish are great additions to this soup. Add them at the same time as the string beans for variety and extra nutrition.
