Boiled Pork with Lemon Sinigang Na Baboy
Experience the bold, tangy flavors of the Philippines with this comforting Boiled Pork with Lemon Sinigang na Baboy! This timeless Filipino sour soup features tender pork belly or ribs simmered to perfection alongside fresh vegetables like radish, eggplant, and string beans, all steeped in a rich, citrusy broth infused with fresh lemon juice and tamarind mix. The addition of water spinach (kangkong) brings a burst of green vibrancy, while a touch of fish sauce ties every spoonful together with savory depth. Ready in just over an hour, this dish is perfect for family dinners, served piping hot with steamed rice for an irresistibly zesty and hearty meal. Bring authentic Filipino cuisine to your table with this easy and satisfying recipe!
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Recipe Information
Ingredients
- 1.5 lbs Pork belly or pork ribs
- 8 cups Water
- 2 medium Tomato
- 1 large Onion
- 1 medium Radish (daikon)
- 8 pieces String beans
- 1 medium Eggplant
- 2 cups Water spinach (kangkong)
- 2 large Lemon
- 1.5 tbsp Sinigang mix (or tamarind mix)
- 2 tbsp Fish sauce
- 1 tsp Salt
- 0.5 tsp Ground black pepper
Instructions
Rinse the pork belly or pork ribs under cold water. Cut into bite-sized chunks and set aside.
Peel and quarter the onion. Slice the tomatoes into wedges. Peel and slice the radish into thin rounds. Cut the string beans into 2-inch pieces. Slice the eggplant into bite-sized chunks. Wash the water spinach and set it aside.
In a large pot, pour in 8 cups of water and bring to a boil over medium-high heat. Add the pork and let it boil for 5 minutes, skimming off any foam or impurities that rise to the surface.
Once the broth is clear, lower the heat to medium and add the onion and tomatoes. Cover and simmer for 30 minutes, or until the pork is tender.
Squeeze the juice of two lemons into the pot, followed by the sinigang mix. Stir to dissolve and adjust the tanginess as needed.
Add the radish slices and cook for 5 minutes. Then, add the eggplant and string beans, cooking for another 5-7 minutes until tender yet crisp.
Season the broth with fish sauce, salt, and black pepper to taste. Adjust as desired.
Turn off the heat and stir in the water spinach. Let the residual heat cook the leafy greens for 1-2 minutes.
Serve the Sinigang Na Baboy hot with steamed rice, garnishing with optional lemon wedges for extra zing.
Nutrition Facts
Calories |
1028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.6 g | 116% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1599 mg | 70% | |
| Total Carbohydrate | 34.8 g | 13% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 16.1 g | ||
| Protein | 23.6 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1596 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
