For some people, eating sour dishes can truly seem unappealing. But for most Filipinos, this strong flavor is much adored, especially when it comes to a signature vinegary recipe. Sinigang is a culinary classic in the Philippines, and is definitely up there with Adobo, Kare-kare and many other popular dishes in terms of just how beloved it is. This usually differs in the kind of meat or protein component we use for the dish. But one variation we’ll find out more about today is Sinigang na Baboy.
What is the Sinigang na Baboy recipe?
One of the most famous types of Sinigang, this dish is rich, flavorful, and of course, deliciously meaty. Of course, it also adapts the many essentials of your usual Sinigang dish. We have heaps of tasty daikon radish, onions, tomatoes, and Sinigang seasoning to top it all off, and give it some irresistible sourness.
And you definitely can’t forget about the 2 lbs. of satisfying pork belly that can really lift the dish, and make it even more hearty. The meat’s texture also goes nicely with our string of vegetables. This Sinigang variation is truly so popular because of how it’s sure to leave you full, also providing all the energy you need for the day. This is partly because of the many ingredients it uses, but also because it does not have an unhealthy method of cooking.
Sinigang comes from the word “sigang,” which refers to stewing food. From its etymology, I bet you can already guess quite a bit about the cooking process. For the most part, this mainly involves mixing your ingredients in a pot, and letting it stew so the flavors come together seamlessly. And before we step into our apron, how about getting to know the dish a bit more? If you’re unconvinced about making this Sinigang na Baboy dish, let me introduce you to the many advantages it can bring to your body!
Health benefits of Sinigang na Baboy:
Like I mentioned earlier, we get to utilize the method of stewing for our Sinigang na Baboy. And unlike deep frying or other ways of cooking, we don’t have to use a lot of oil to get our dish done. As such, we get to avoid some unhealthy types of fat, as well as calories. Plus, stewing helps keep the nutrients from our healthy ingredients intact. Speaking of ingredients, let’s talk about a couple of them and just how great they can be for you!
To some people, okra is a less favored type of vegetable because of its odd texture. But if you cook it right, and put it alongside ingredients that match its flavor, it is bound to be tastier! And eating more of this vegetable can be quite beneficial. Firstly, it’s rich in tons of vitamins and minerals. Among this is vitamin C, which can aid in your body’s immune system. This is also a particularly fantastic source of protein, which is great for your muscle mass and bones.
This ingredient is also filled with antioxidants, which fights off dangerous free radicals. You can find a lot of polyphenols in okra, which can help prevent blood clots and oxidative damage— a great perk for your heart!
Tasty and refreshingly crunchy, the daikon radish is something you should definitely not miss out on. Some people use it for salads, but in the Philippines, it’s probably most remembered for the role it plays in Sinigang. And luckily so, seeing as to how rich it is in fiber. With this, your digestive system benefits greatly with more of this delightful ingredient.
The vegetable is also notably a great source of potassium. And like the okra, it’s terrific for those wanting to get more vitamin C in their system. Moreover, it could aid in fighting cancer with its many phytonutrients. The component is also diuretic, which means it can help stimulate urination, and give your body a chance to take away any excess fats, water and toxins.
If you are yet to be familiar with the advantageous qualities of eggplant, let me introduce you to a few. After all, lots of Filipino dishes use this ingredient, and so it would be great to find out just how great it is to add more to your system. Firstly, it has a pretty good amount of fiber and potassium.
Additionally, you can find antioxidants like vitamins A and C in eggplant. Like I said earlier, these can keep your cells protected. And eating more eggplant may be a good idea in keeping diabetes in check, as it has polyphenols. These natural plant chemicals can aid in processing the sugar you have in your body.
Has this list of health benefits encouraged you to cook some warm, fresh Sinigang na Baboy? If so, let’s head on to the kitchen and get our tools ready!
How to cook Sinigang na Baboy:
Preparing your Sinigang na Baboy ingredients, and cooking the pork:
The first step for us would be to grab 3 tablespoons of cooking oil, and pour this into a cooking pot. Make sure the pot would be big enough to fit all of our Sinigang ingredients, and the filling, flavorful stew. Now we will also add 1 onion we’ve wedged, and half of the 1 tomato we’ve wedged for the recipe. Sauté these together nicely.
Wait for the onion to soften, and then you can add 1 lbs. of pork belly to the mix. Make sure to cook this all the way through, until it becomes light brown in color. Now take 6 cups of water, and incorporate it into the mix. Wait for this to boil. Your next step would be adding 3 ounces of daikon radish, as well as 3 taro roots. Then you can cover your pot, and keep this boiling in low heat. Keep this up until the pork has tenderized completely.
Adding a couple more seasonings and vegetables:
Once you’ve gotten your pork tender, you’re already more than halfway through! Just make sure that the meat is soft enough for your palate before you proceed. Now you can also put the 1 pack of Sinigang mix you have in the por. Also add 1 eggplant you’ve sliced. Then cook this all up for a good 5 minutes.
After that, you can also place the remaining vegetables in the pot! This would include 2 long green peppers, 8 okras, 12 string beans you’ve cut into 2-inch pieces, as well as the rest of the tomato. And then cook it all up for about 5 to 8 minutes. Make sure not to overcook the vegetables because they can end up mushy and unpleasant in texture.
Then you’re practically good to go! Just season it all with a bit of fish sauce and ground black pepper. Feel free to add as much as you want, depending on how salty and rich you would like your Sinigang na Baboy to be. Then go ahead and transfer this all onto a serving bowl or plate of choice.
Now wasn’t that easy? For the most part, the difficult aspect of making this dish is slicing and preparing the ingredients. But the result is ultimately worth it. We get a perfectly sour and balanced stew that is full of nutrients that will keep you energized and happy!
But before we go, let me tell you a bit more about how to keep this dish fresh. After all, this is a pretty big dish, and so leftovers can come out of such a heavy, delightful meal.
How to store your Sinigang na Baboy
As you might already be aware, it can be pretty tricky to store stew that’s filled with this much vegetables and components. Usually, even if we keep it refrigerated, the dish would only stay fresh for about a few days. And so it would be good to remember that labeling your dishes, including the date in which they were cooked, might work best for storage. This way, you can avoid accidentally eating spoiled food.
But going straight to our storage tips, start this off by making sure the Sinigang has cooled down. Once it is no longer warm, you can pour this into an airtight container. Afterwards, put this in the fridge. This would last about 2 days.
And once you’re ready to eat it again, you can just take the container out of the fridge, and get your pot. Transfer the Sinigang na Baboy to the pot, and put this over some low heat. Then after a couple of minutes, depending on how hot you would like your dish to be, it is all ready for serving again!
Now if you’re unsure about the freshness and safety of your Sinigang, there are also ways to double check if it is still good to eat.
How to tell if the Sinigang na Baboy is still good for eating
For one, simply tasting the dish can clue you in on whether or not it’s still safe for your stomach. If it tastes more sour in a way that Sinigang shouldn’t be, it is likely not good for eating anymore. You could also try smelling the food. And if its scent is far from how it smelled before, it would be better to stay on the safe side, and scrap the idea of still eating it.
Now as for physical qualities, it is also a bad sign if the stew has bubbles before you have even touched it. The bubbles can be a sign of fermentation and live organisms in your food that would be harmful. Keep this off your dinner table if ever it shows these bubbles.
You’re all briefed and ready for making and storing your Sinigang na Baboy! Should you be curious about anything else regarding this dish, feel free to comment below. And let us know any other dishes you’d like to learn here at Speedy Recipe!
Sinigang na Baboy
- 2 lbs. pork belly
- 40 grams sinigang mix
- 1 eggplant sliced
- 8 okras
- 12 string beans cut in 2-inch pieces
- 2 long green pepper
- 1 to mato wedge
- 1 onion wedged
- 3 taro roots
- 3 ounces daikon radish
- 6 cups water
- 3 Tablespoons cooking oil
- Fish sauce and ground black pepper to taste
- Heat oil in a cooking pot. Sauté onion and half of the tomatoes.
- Add the pork once the onion softens. Cook until it turns light brown.
- Pour water into the pot. Let boil.
- Add daikon radish and taro roots. Cover the pot and continue boiling in low heat until the pork tenderizes completely.
- Add sinigang mix and eggplant. Cook for 5 minutes.
- Add long green pepper, okra, string beans, and remaining tomato. Cook for 5 to 8 minutes.
- Season with fish sauce and ground black pepper.
- Add the spinach. Turn the heat off and cover the pot. Keep it covered for 2 minutes before serving. Share and enjoy!