Sinigang na Baboy with Gabi Recipe
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Are you looking for a sinigang na baboy that features thick soup? look no more, because this post will teach you sinigang na baboy with gabi recipe.

There are two kinds of Pinoys when it comes to eating sinigang.

First, or probably, the most common are the soup monsters who are usually the culprit to the sinigang soup drought. They would love to stuff their plates with a tremendous amount of soup to the point that the rice is fully soaked before chowing down.

Second, are the pa-sosy type, which is my group. We love to get a separate bowl and a plate of rice. We will just drizzle our plate with enough soup to wet a part of our rice and then will top it with the ingredients. Then, we’ll eat. We also love sipping soup while chewing.

Recipe: Sinigang Na Baboy Sa Sampalok Recipe

Here is another sinigang dish. This time, there is taro to thicken the soup and mustard for an additional flavor.


  • 1 Kilo pork – sliced into the desired sizes
  • 1 bundle kangkong (Chinese spinach) – chopped
  • 5 pieces medium tomatoes – chopped
  • 4 piece long eggplant – sliced
  • 1 bundle mustard – Remove the base and chop in half
  • 2 pieces horseradish – peeled and chopped
  • 7 pieces medium raw tamarind – cleaned
  • 4 pieces small taro – chopped
  • 4 cloves garlic – minced
  • 2 medium onions – chopped
  • 9 cups water (one cup for tamarind stock)
  • Salt and pepper to taste


  1. In a small pan boil the raw tamarind in a cup of water. Crash when already soft. Strain and set the “tamarind stock” aside.
  2. In another deep pan, boil the pork in the remaining cups of water for about 30 minutes under medium fire.
  3. Add onion, garlic, half of the taro, eggplant, and tomatoes. Boil for another 5 minutes.
  4. Put the tamarind stock and boil for about a minute.
  5. Add salt and pepper to taste.
  6. Add the remaining taro and horseradish. Boil or for 5 minutes.
  7. Put the mustard and kangkong. Boil for one minute.
  8. Serve with rice and enjoy.


  • You can stir the dish while cooking. But, don’t overdo it.
  • You can adjust the salt and water for your preferences.
  • Aside from tamarind, you can also use calamasi, kamias, and other sour fruit.
  • This sinigang na baboy with gabi recipe is perfect everyday.

Written by Ringo

I am a home base guy who loves food, writing, books, and dogs... Follow me on Twitter and Instagram.

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