Can I make this recipe vegetarian?
While traditionally meat-based, you can adapt sinigang by using mushrooms and plant-based protein, along with vegetable broth and the sinigang mix.
LUNCH
Filipino Sinigang na Baboy with Gabi and Radish
This classic Filipino sour soup features tender pork belly, taro (gabi) for a creamy texture, and crisp radish, all simmered in a tangy tamarind broth. It's a comforting and flavorful dish perfect for a hearty lunch.
HOW TO MAKE IT
Let's cook.
01
In a large pot, combine 8 cups of water and the pork belly. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 60 minutes, or until the pork is tender.
02
Skim off any scum that rises to the surface. Add the quartered red onion and tomatoes to the pot. Continue to simmer for 10 minutes.
03
Stir in the sinigang mix and fish sauce. Add the cubed gabi (taro root) and simmer for 15 minutes, or until the gabi is tender and slightly disintegrates, thickening the broth.
04
Add the sliced daikon radish and long green chilies (if using). Simmer for another 5 minutes, or until the radish is tender-crisp.
05
Taste and adjust seasoning with more fish sauce if needed. Serve hot with steamed white rice.
About This Recipe
This classic Filipino sour soup features tender pork belly, taro (gabi) for a creamy texture, and crisp radish, all simmered in a tangy tamarind broth. It's a comforting and flavorful dish perfect for a hearty lunch.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra tenderness, you can pressure cook the pork belly for 20-25 minutes before adding other ingredients. The gabi is crucial for the soup's characteristic creamy texture, so ensure it's cooked until soft.
Easy Substitutions
If gabi is unavailable, you can use potatoes, though the texture will be different. Kangkong (water spinach) or bok choy can be used instead of radish for a different vegetable component. Beef short ribs can replace pork belly for a beef sinigang.
Storage & Reheating
Leftover sinigang can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat until warmed through.
Serving Suggestions
Serve this hearty sinigang with plenty of steamed white rice to soak up the flavorful broth. A small dish of patis (fish sauce) with sliced chilies can be offered on the side for those who prefer extra saltiness or heat. A simple side of fried fish or grilled pork can complement the meal.
Common Mistakes
Overcooking the vegetables: Add radish and chilies towards the end to keep them from becoming mushy. Not skimming the scum: This can lead to a cloudy broth. Ensure you skim off impurities during the initial pork simmering. Insufficient simmering of pork: The pork belly needs to be very tender for the best sinigang experience. Rushing this step will result in tough meat. Not adjusting seasoning: Always taste and adjust the fish sauce and sourness to your preference before serving.
Frequently Asked Questions
What is gabi?
Gabi is taro root, a starchy root vegetable that becomes soft and slightly creamy when cooked, adding a unique texture and subtle sweetness to the soup.
Is sinigang always sour?
Yes, sinigang is characterized by its distinct sour and savory flavor profile, typically from tamarind. The level of sourness can be adjusted to personal preference.
MORE TO KNOW
The key to a great sinigang is balancing the sourness. The sinigang mix provides the primary sour flavor, but you can enhance it with fresh tamarind pulp if desired. To do this, boil 1/2 cup of fresh tamarind in 1 cup of water until soft, then mash and strain the pulp into the soup. The gabi's starchiness helps to naturally thicken the broth, giving it a comforting, velvety mouthfeel.
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