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Pork Sinigang with tender pork shoulder, pork neck bones, eggplant, tomatoes, string beans, and leafy greens in a sour Filipino broth.
The Filipina Cy

Pork Sinigang Recipe

Pork Sinigang, or Sinigang na Baboy, is a comforting Filipino soup made with tender pork and vegetables in a savory, sour broth. My version combines pork shoulder and pork neck bones with tamarind and calamansi for a flavorful soup that's perfect with steamed rice.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: filipino
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb pork shoulder cut into serving-size pieces
  • 1 lb pork neck bones
  • ½ packet Knorr Sinigang sa Sampalok Mix
  • ½ packet Knorr Sinigang sa Calamansi Mix
  • 1 bunch spinach
  • 8 string beans or green beans cut into 2-inch pieces
  • 2 eggplants cut into serving-size pieces
  • 8 okra
  • 2 tomatoes cut into wedges
  • 2 long green peppers
  • 1 onion cut into wedges
  • 6 cloves garlic crushed
  • 2 quarts water
  • Fish sauce to taste
  • Oil for browning the pork

Equipment

  • Large deep pot or Dutch oven
  • Chef’s knife
  • Cutting board
  • Wooden spoon or cooking spoon
  • Soup ladle

Method
 

  1. Brown the Pork. Heat a little oil in a large, deep pot over medium-high heat. Add the pork shoulder and pork neck bones and cook until browned.
  2. Build the Sinigang Broth. Add the tomatoes, onion, crushed garlic, water, tamarind and calamansi sinigang mixes, and fish sauce. Bring to a boil.
  3. Simmer Until Tender. Cover, and simmer for approximately 45 minutes, or until the pork is tender.
  4. Add the Vegetables. Add the eggplant, okra, string beans or green beans, and long green peppers. Cook until the vegetables are tender.
  5. Add the Spinach. Add the spinach and cook just until wilted.
  6. Taste and Adjust the Broth. Taste the broth. Add more fish sauce if needed. If it's too sour, add a little water at a time until it reaches your preferred level of sourness.
  7. Serve and Enjoy. Serve hot with steamed white rice.

Notes

  • You can use additional pork shoulder if pork neck bones aren't available.
  • You can use either tamarind or calamansi sinigang mix instead of combining the two.
  • Add the vegetables after the pork is tender so they don't overcook.
  • Add the spinach last because it cooks quickly.
  • Adjust the final broth to your family's preferred sourness and saltiness.