The History of Sinigang Na Baboy
Sinigang is most often referred to any meat or seafood cooked in a sour broth. Typically we use meat (Pork or Chicken) or Seafood (Shrimp or fish) stewed with tamarind, tomatoes, garlic and onions. Other vegetables most commonly used in the making of sinigang include okra, taro corms, white radish, water spinach, yard long beans and eggplants.Jump to Recipe
Most Filipinos like cooking our sinigang with green long peppers in order to bring out the taste and add a little spice to my dish. The dish is often assumed to be the National food of the Philippines because how common and how long its been around. This soup is up high on the list of specialty foods, right next to Lechon and Adobo.
Why is Sinigang one of of the most loved dishes for a Filipino
Sinigang is marked as a Filipino Comfort Food. It rouses the senses because of the sourness and slight spice. Eating the long peppers can cause the body to sweat, which helps cool especially during hot humid days.
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New Sinigang Na Baboy – Best Sour Soup Out There!Course: EntreeCuisine: Flavour of the PhilippinesDifficulty: Medium
500 g Pork Cubed
1/2 clove Garlic
1 Medium Shallot
1 pc Radish
1 Stalk String Green Beans
1 Kangkong (Water Spinach)
4 pcs Okra
4 Cups Water
1 Packet Sinigang Mix
Salt and Pepper to Taste
- Sauté Garlic, Shallots and tomato
- Add in pork and let simmer for 2 minutes
- Pour in water and bring it to a boil
- Add in half packet of Sinigang mix and taste
- Add radish, string beans, smiling haba and okra
- Add salt and pepper. Lastly, add in Kangkong and turn off heat.