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Recipe details are AI-generated from the video and may contain errors — for reference only.
Heat 2.5 tbsp of cooking oil in a large pot over medium heat until warm.
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Ensure the oil is hot before adding ingredients, otherwise they will stick to the bottom.
Add 2 pieces of quartered onion and sauté for 1 minute until fragrant and softened at the edges.
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Stir onions frequently to prevent burning, otherwise the soup broth will taste bitter.
Add 3 pieces of sliced tomatoes and sauté with onions until softened and releasing juices.
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Press the tomatoes lightly with a spatula to speed up releasing their natural sour juices.
Wash hands thoroughly with soap after handling raw pork to prevent cross-contamination.
Add 888g of cubed pork belly. Season with 1 tsp salt and 0.5 tsp black pepper. Sauté well for 2-3 minutes until meat changes color and turns slightly brown on the edges.
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Sauté the pork thoroughly to render fat and remove raw odors before adding liquid.
Add 1 piece of chunked taro and 1 piece of sliced radish. Stir well with pork and seasonings for 1 minute.
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Lightly sautéeing the taro and radish allows them to absorb the rich flavors of the pot.
Be careful when pouring water into the hot pot to avoid splashing hot oil.
Pour 9 cups of water into the pot to cover all ingredients. Cover with a lid and bring to a rolling boil over high heat.
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Do not overfill the pot, otherwise the soup may boil over when boiling vigorously.
Once boiling, reduce heat to medium-low and simmer covered for 25-30 minutes. Use a fork to test pork tenderness; it should pierce through easily when tender.
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Ensure the pork is fully tender before adding the remaining vegetables, otherwise vegetables will overcook before pork becomes tender.
Add 3 pieces of green chili, 7 pieces of string beans, 5 pieces of okra, and 1 piece of sliced eggplant. Press down lightly to submerge them into the broth.
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Remove the green chili peppers when reheating leftovers if you want to avoid making the soup too spicy.
Cover the pot and cook the vegetables for 3 minutes until tender-crisp.
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Stick to the 3-minute timer to prevent the okra and eggplant from turning mushy.
Uncover pot, pour 2.5 tbsp fish sauce and sprinkle 44g sinigang mix. Stir well to dissolve the powder completely into the broth.
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Stir continuously to ensure the tamarind powder dissolves fully without forming clumps.
Cover the pot again and simmer for 2-3 minutes to allow the sour and savory flavors to meld together.
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Keep heat at a gentle simmer to prevent excess soup reduction.
Uncover the pot and place 1 bunch of water spinach on top of the boiling soup. Push down gently to immerse the leaves into the broth.
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Add water spinach last because its leafy green parts cook very quickly.
Cover the pot and cook the water spinach for just 1 minute until wilted yet bright green.
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Do not cook water spinach for longer than 1 minute, otherwise leaves will turn dark and lose crispness.
Use pot holders or oven mitts when moving the hot pot to prevent burns.
Turn off heat and uncover pot. Ladle hot Sinigang na Baboy into a large serving bowl and serve hot with steamed rice.
Watch out
Serve immediately while steaming hot for the best flavor experience.
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