Sinigang na baboy is a sour or tart soup and depending on how it is cooked, it may be a little spicy or hot. If you’re trying it in a restaurant, you should ask the waiter if it is spicy before ordering. Calmansi (A small Filipino lime) and tamarind are used in the soup or stew to give it a tangy flavor. With vegetables and meat, fish, or shrimp it is exquisite.
Serve this hot and hearty soup with a bowl of white, garlic, or fried rice for variety.
Although this recipe calls for pork, you can substitute any type of meat, fish, or shrimp. I particularly like using fresh salmon belly or steaks.
Ingredients for Sinigang na baboy
3/4 kg of meat, fish, or shrimp (if you’re using pork or beef, use a bone-in portion)
1 teaspoon of salt
1 tablespoon of peppercorns
1 small piece of ginger, chopped or graded
3 plum tomatoes, quartered
1 bunch of spinach (or kang-kong)
1 large onion (sliced)
1 small bunch of string beans (sitaw)
1 pack of sinigang mix
2 liters of water
3 tablespoons of fish sauce (patis)
3 pieces of banana peppers (whole)
1 medium white radish
1 small eggplant
1 tablespoon of cooking oil
Directions for Sinigang na baboy
Heat the cooking oil in a large soup kettle or pot; sauté the onions until they become translucent; add the meat and cook until it is light brown, if you are using fish add after it has simmered 20 minutes, or shrimp add with spinach; add the fish sauce, salt, peppercorns, ginger, water and bring to a boil; add the tomatoes; turn it down and let simmer 45 minutes; stir in the sinigang mix and add the rest of the vegetables, except the spinach and let cook 6 or 7 minutes; put the spinach and shrimp and turn off the heat altogether, allowing the spinach and shrimp to soak for 10 or 15 minutes.
Serve this hot and hearty soup with a bowl of rice or try garlic or fried rice for variety.