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.