Sinigang na Baboy sa Bayabas and Sampalok

Sinigang is the classic Philippine soup meal that is flavored with souring ingredients, in this case, bayabas (guavas) and sampalok (tamarind). This makes the clear soup broth taste tart, sour and savory all at once. This all-one-soup meal used pork ribs, pork neck bones, guavas, tamarind, assorted vegetables, seasoned with patis (fish sauce). This is a recipe from The Quirino Kitchen by Elizabeth Ann Quirino.

*I shared how to cook this recipe in 2 alternative ways: either stovetop or in the Instant Pot. Cooking time indicated is for the stovetop.

Cook Time45

Total Time45

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Filipino

Keyword: Sinigang Baboy Bayabas Sampalok

Servings: people

Calories: 37kcal

Author: The Quirino Kitchen - Elizabeth Ann Quirino

Equipment

Large, deep stockpot - for stovetop
Instant Pot multicooker or any pressure cooker of preference

Ingredients

1 1/2 to 2 pounds pork neck bones
1 to 1 1/2 pounds pork ribs, sliced, for sinigang serving pieces
2 Tablespoons vegetable oil
2 cloves garlic, minced
1 whole large yellow or white onion
2 whole large tomatoes, quartered
2 Tablespoons patis (fish sauce)
1/2 cup tamarind concentrate
2 whole fresh guavas, peeled, quartered
1 whole daikon radish, peeled, sliced
2 whole siling mahaba (mild, finger-like peppers)
10 cups pork or vegetable broth
2 cups sitaw (yard long green beans); sliced in 2-inch length pieces
3 cups kangkong (water spinach) sliced in 2-inch length pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
steamed rice, for serving
1/4 cup patis (fish sauce); side dipping sauce

Instructions

Prepare pork:

Wash pork neck bones and pork ribs in water. Pat dry with paper towels. Set aside.

To cook sinigang stovetop (option 1)

In a large stockpot, over medium-high heat, add the oil. When oil is hot enough, saute the garlic, onions and tomatoes for about 2 minutes.
Pour the patis and tamarind concentrate. Add the pork pieces, guavas. radish
Pour the broth and add the siling mahaba. Cover and simmer for about 35 minutes till the meats are soft and cooked completely.
Add the sitaw and the kangkong to the stockpot.
Season with salt and pepper. Continue to simmer for about 10 minutes more till the vegetable greens are cooked.
Serve piping-hot with steamed rice. If desired, serve with a side dipping sauce of patis.

To cook sinigang in the Instant Pot multicooker/pressure cooker (option 2)

Preheat the Instant Pot by selecting Saute on the key pad.
When the inside pot is hot enough, in about 2 to 3 minutes, add the vegetable oil.
Saute the garlic, onions, and tomatoes.
Pour the patis and tamarind concentrate.
Click Cancel to turn off Saute function.
Add the pork , guavas, radish, and siling mahaba.
Pour the broth into the pot. Season with salt and black pepper.
Secure the lid. Check that the cooking valve is set to Sealing.
Select High Pressure on keypad + Meats + 30 minutes.
When cooking is complete, use a Quick Release, and carefully open the lid.
Add the sitaw and kangkong. Close the lid.
Click KEEP WARM for 7 minutes for the sitaw and kangkong to cook in the residual heat.
Click Cancel to turn off.
Serve warm with steamed rice. Serve patis as a dipping sauce on the side.

Cook's comments:

For the Instant Pot, after the initial Saute, it takes about 17 to 20 minutes for the multicooker/pressure cooker to preheat before the High Pressure cooking time begins. For other brands, please consult the product manual.

Nutrition