A classic Filipino sour soup made rich and hearty with pork belly, fresh vegetables, and tangy sinigang mix—perfect for cold days or hearty cravings.
Cooking Tips:
• Add more water if the broth reduces too much while simmering.
• Gabi (taro) adds thickness to the soup, so cook it longer for a heartier broth.
• Taste test your sinigang mix and adjust the quantity gradually—it can get too sour if added all at once.
Ingredients Tips:
• Use ripe tomatoes for a natural tangy sweetness.
• Long green pepper adds aroma but not heat—don’t skip it!
• You can substitute kangkong with spinach or other leafy greens if unavailable.
Pork Belly Sinigang
Aclassic Filipino sour soup made rich and hearty with pork belly, freshvegetables, and tangy sinigang mix—perfect for cold days or hearty cravings.
Ingredients
- 3 tbsp cooking oil
- 1 head garlic minced
- 2 medium onions sliced
- 3 pcs tomatoes quartered
- ½ tsp ground black pepper
- ½ tsp salt
- 2 kg pork belly cut into chunks
- 4 cups water more as needed
- 4 pcs taro gabi, peeled and quartered
- 10 pcs lady fingers okra, ends trimmed
- 2 pcs eggplant sliced
- 1 large radish labanos, peeled and sliced
- 4 pcs long green pepper siling haba
- 2 –4 pcs sinigang mix adjust to taste
- 2 tbsp fish sauce
- 1 bunch kangkong leaves water spinach
Instructions
Sauté the Aromatics and Pork:
- In a large pot, heat oil over medium heat.
- Sauté garlic until lightly golden, then add onions and cook until translucent.
- Add tomatoes and cook until softened.
- Season with salt and pepper.
- Add pork belly and cook until slightly browned and the fat starts to render.
Boil and Simmer:
- Pour in water and bring to a boil. Skim off scum from the surface.
- Lower heat and simmer for 30–40 minutes or until pork is tender.
- Add the taro and continue to simmer until it begins to soften and thicken the broth.
Add Vegetables and Flavor:
- Add radish, eggplant, long green peppers, and okra. Simmer until vegetables are just tender.
- Stir in sinigang mix and fish sauce. Adjust to taste depending on how sour you prefer.
Finish with Greens:
- Add kangkong leaves and cook for another 1–2 minutes or until wilted.
- Turn off heat and let rest for a few minutes before serving.
