Pork sinigang brings together pork, tamarind, tomatoes, and vegetables in a sour, savory broth. Serve it hot with rice—and keep an eye on whoever takes the last piece of labanos.
There are dishes that feed. There are dishes that impress. And then there’s sinigang: comforting, familiar, and always welcome at the table.
Ingredients
- 500g pork belly or pork ribs
- 1 onion, quartered
- 2 tomatoes, quartered
- 10 string beans (sitaw), cut
- 1 cup kangkong leaves
- 1 banana pepper (siling haba)
- 1 taro (gabi), peeled and sliced (optional, for thick broth)
- 1 radish (labanos), sliced
- 1 eggplant, sliced
- 1 packet sinigang mix (tamarind-based, or use fresh sampalok if OG)
- Salt and patis (fish sauce) to taste
- 6 cups of water
- Optional: Green chili for extra fire
How to cook pork sinigang
- Boil pork with onions and tomatoes until meat is tender (30–45 min if not pressure cooking).
- Add sinigang mix (or boiled-down tamarind extract). Stir until sour hits the steam.
- Drop in radish, gabi, eggplant. Simmer till softened.
- Add sitaw, siling haba, then kangkong last (they cook in seconds).
- Salt to balance. Patis to soul.
- Serve hot. Over rice. With family. With memory. Repeat.
Cooking notes
The time in the method is a guide; check that the pork is tender before moving on. Add kangkong last so the leaves do not overcook, and taste before adding more salt or patis.
More from the Kusina
For another comforting meal, try Pork Pata Humba or Ginisang Monggo with Kalabasa. Browse the full recipe collection for more ideas.