Pork Sinigang Recipe - Allrecipes.com
Pork Sinigang Recipe
  • READY IN hrs

Pork Sinigang

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"Filipino soup cooked with pork. Serve with rice and for additional sauce, use soy or fish sauce. If you want to, you can add what Filipinos call gabi gabi, which is a small taro root. When peeled they look like potatoes. You can add 5 to 6 of them when you add the water and make sure they are cooked through. Take them out when they are cooked because they can get too soft."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Heat the vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt. Stir in the ginger, tomatoes, and pork chops. Cover and reduce heat to medium-low. Turn the pork occasionally, until browned. Pour in the water and tamarind soup base. Bring to a boil, then reduce heat. Continue simmering until the pork is tender and cooked through, about 30 minutes. Stir in green beans and cook until tender.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr
  • READY IN 1 hr 15 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2011

Pork sinigang is my absolute favorite filipino dish. One of the most delicious things about sinigang is that you can add almost any kind of leafy green vegetable like bok choy, baby bok choy, or spinach. My family has always included a lot of green vegetables. In addition, we add radishes. Lots of radishes. Then the end result is a full complete meal. Try using pork country ribs as well which is absolutely delicious.

 
Most Helpful Critical Review
Apr 30, 2012

The way my grandmother taught me to cook sinigang is to never use ginger for the meat version of this dish, only for fish or shrimp. Also, using pork chop lends to the meat getting a bit too tough. Better to use neck bone or pork belly with some rib meat. The latter tends to be a bit fatty, but that's part of the dish's character. Lastly, you can opt not to cook the onion and meat in oil, just put the meat, onion, tomatoes, salt, and water in the pot until the meat starts getting tender. Then add the gabi (taro). Put in a hot pepper or two when the taro starts to soften. By the time the meat is cooked, the taro should be almost done, too, so no need to take them out. This is the time to add the tamarind soup mix. If added too early, the meat absorbs it, and the broth ends up not being too tangy, and the meat ending up tangy (for fish and especially shrimp, the soup base is added EARLIER). Add the green long beans; you can also add water spinach (you can get these at most Asian stores). Also, the best thing to eat with sinigang is rice that's NOT newly cooked. If you're having sinigang for dinner, make sure to make the rice at least two hours before (I make mine by lunch) and let it cool off a bit. You can microwave.

 
Jul 26, 2010

I cooked this for my fiancee and he loved it! Thanks for sharing this recipe!

 
Jun 07, 2010

this is yummy

 
Jun 01, 2011

I make this like my friend I work with makes it. She uses radishes and spinach, no tomato or ginger but I would try it with both. Tamarind soup base is hard to find where I live, only one little shop that's only open two days a week. Love this soup!!

 
Jun 19, 2014

I prefer using pork riblets(pork spareribs cut into bite sized pieces) rather than whole pork chops. Also we add Daikon radish sliced into 2" - 4" pieces. One reviewer says she can't get the Tamarind Seasoning mix easily in her town. Mama Sita's Tamarind Seasoning Mix (1.76 oz.) is available online from several vendors for not too much money. Does anyone keep their Tamarind Seasoning Mix in the freezer? If so, why?

 
Nov 20, 2013

Amazing! Loved how the soup was salty and tangy! I think this is even better than the sinigang I had at a restaurant! The only changes I made was that I added baby bok choy instead of green beans and instead of using fresh chopped ginger I used 1/2 tsp store-bought chopped ginger. Delicious!

 
Nov 08, 2013

Good flavor but added a little fish sauce to reduce the sour taste and added okra, finger peppers & bokchoy. Eggplants are good to add but it was $11 so I didn't buy it. Thanks for the recipe!

 

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Nutrition

  • Calories
  • 240 kcal
  • 12%
  • Carbohydrates
  • 12.2 g
  • 4%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 26.5 g
  • 53%
  • Sodium
  • 2598 mg
  • 104%

* Percent Daily Values are based on a 2,000 calorie diet.

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