| Prep: 30 mins | Cook: 1 hour | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 325 | 22g | 8g | 15g |
| sugars | fibre | protein | salt |
| 5g | 3g | 18g | 1g |
There’s a certain special charm to the Sinigang na Baboy sa Sampaloc, a traditional Filipino dish that brings together an abundance of fresh fruits and vegetables with tender chunks of pork. Drawing on my culinary experiences from the Rocky Mountains of Colorado, this remarkable dish resonates with my love for hearty meals which are as wholesome as they are delicious.
The Magic of Sinigang na Baboy sa Sampaloc
What makes Sinigang na Baboy sa Sampaloc uniquely delightful is its tantalisingly sour profile balanced by the natural sweetness of ripe tomatoes and the enhancer, Sinigang sa sampalok mix. This perfect balancing of flavors truly touch my penchant for game meats and trout dishes inspired by the fresco, rustic personality of the Colorado outdoors.
The rich pork belly or spare ribs, simmered to perfection, absorbs the tangy, flavourful broth infused with the aromatics and the seemingly endless list of greens – Kangkong, okra, white radish, string beans, and eggplant. And let’s not forget the additional layers of flavor and texture from green long pepper, gabi, and green finger chili. The fish sauce and Sampaloc kick add an umami depth that appeases your palate at every hearty bite.
A Flavorful Journey with Health Benefits
Beyond the symphony of flavors and textures, Sinigang na Baboy sa Sampaloc also boasts numerous health benefits, thanks to its variety of nutrient-packed ingredients. It’s loaded with vitamins and fiber from the vegetables, while the pork belly offers a good source of protein. Yes, it’s an indulgent dish, but it’s also one that aligns with my belief in culinary creations that cater to both, the taste buds and the body!
Another reason to adore the Sinigang na Baboy sa Sampaloc is its versatility. While it’s an indulgent feast on its own, don’t hesitate to pair it with a bowl of warm white rice to compliment the sour and savory tang or a side of grilled meats to balance the freshness of the soup.
This dish reminds me of some Western stews, especially the hearty pottage we love in Colorado during the chilly nights. It also bears a resemblance to other Southeast Asian dishes like the Thai Tom Yum due to its sour flavour profile. Learn more about Southeast Asian cuisine and how it blends with Western influences, here.
When all is said and done, aside from its flavorful journey and health benefits, I think what really pulls me closer to this dish is how it embodies a sense of home and tradition. It’s a dish that tells a story, just like all great dishes ought to. And that, I believe, is what truly makes cooking an art.
What You’ll Need
- 2 pounds Pork belly or pork spare ribs, cut into chunks
- 1 large Onion, quartered
- 4 plum Tomatoes, quartered
- 1.5 tablespoon Salt, plus more as needed
- 1.5 liter Water
- 2 pieces Green long pepper
- 1 bundle Kangkong (Water Spinach), trimmed
- 12 pieces Okra
- 2 pieces White radish, sliced
- 1 bundle String beans, cut into 2 inches lengths
- 1 piece Eggplant, sliced
- 2 pieces Gabi (Taro), peeled and halved
- 1 packet Sinigang sa sampalok mix (1.76 ounce)
- 3 pieces Green Finger Chili
- 3 tablespoon Fish sauce
Method
Step One
Place the chunks of pork belly or spare ribs into a large pot. Add 1.5 liters of water and bring to a boil over medium heat. Once boiling, skim off any scum that surfaces.
Step Two
Add the quartered onion, tomatoes and 1.5 tablespoon of salt to the pot. Turn the heat to low and let it simmer for approximately 1 hour or until the pork is tender.
Step Three
Once the pork is cooked, add the peeled and halved gabi (taro) and continue to simmer for 15 minutes or until the gabi becomes soft.
Step Four
Add the sinigang sa sampalok mix into the pot and stir. Taste the soup and adjust the seasoning with more salt if needed. Let it simmer for another 5 minutes.
Step Five
Add the green long pepper, sliced white radish, string beans, sliced eggplant, and okra into the pot. Cook for another 10 minutes.
Step Six
Add the kangkong (water spinach) and green finger chilies to the pot. Let it cook for about 1-2 minutes or until the vegetables are tender but still crisp. Turn off the heat.
Step Seven
Stir in the fish sauce and taste the soup. Adjust the seasoning with more salt or fish sauce if needed. Your Sinigang na Baboy sa Sampaloc is now ready to be served. Enjoy it with a side of steamed rice.
