Comments on: Sinigang na Baboy / Pork and Tamarind Soup

By: Cecilia

Cecilia — Sat, 13 Jun 2009 01:11:21 +0000

I love sinigang in all shapes and flavorings, but I have to say I’ve never made it from scratch, as I left the country at a young age and never knew anybody that made it from scratch. But thanks to this site, and that tamarind is in season now, I am going to cook it tonight from scratch for the first time! And that’s why I’m reading-up on this subject. Thanks for the yummy post and the helpful comments!

By: Erminia N. Alimane

Erminia N. Alimane — Thu, 11 Jun 2009 07:40:12 +0000

My favorites sinigang i want to eat is sinigang na sugpo & sinigang na isda….

By: faye

faye — Tue, 02 Jun 2009 05:02:22 +0000

Ive eaten Sinigang na Baboy before, but I usually eat Sinigang na Isda. How will I know if they have already spoiled?

By: Erika

Erika — Sat, 28 Mar 2009 15:12:01 +0000

My favorite version is the one made at my lola’s place in bulacan: ginisang sinigang na buto-buto! with a bit of patis with sili and heaps of steaming rice, it makes for a perfect rainy day meal. or ANY day meal. =P

By: dougs

dougs — Tue, 03 Mar 2009 14:13:49 +0000

great recipe, bro. sinigang na baboy is my favourite pinoy dish of all time (yup, i love it more than adobo or karekare). i’ll try to follow your recipe when i attempt to cook this dish this week. now to find some tamarinds in singapore…

By: violeta

violeta — Tue, 20 Jan 2009 11:46:26 +0000

I always visited your recipe everytime I cooked sinigang na baboy. I like the taste of my sinigang and I feel I’m a good cook. Though I can’t find here kangkong, gabi and tamarind in Slough, I use radish, okra, sling mahaba and sinigang sa sili mix instead but the result is still fantastic.

By: Raphael Gil

Raphael Gil — Wed, 21 May 2008 20:47:35 +0000

That is delicious! Its been my favorite since i was 4 yrs old!

By: Paul Ancheta

Paul Ancheta — Thu, 28 Feb 2008 13:56:48 +0000

So delighted to know that I belong to a global “Sinigang Lovers Club”! I recently discovered a store in Kolkata, India (where I live) that stocks up on sinigang ingredients . . . and my life is now complete in this city. Read about it on
https://paulancheta.blogspot.com/2008/02/discovery-of-sinigang.html

Since kang-kong is not available, I use spinach as an alternative and throw the leaves into the pot after removing it from the flame. Turmeric is common here; I’ve discovered that a sprinkling of turmeric just before I turn off the flame gives the dish an additional tang and color.

Mabuhay ang sinigang!

By: Angel&JohnnyDallasTX

Angel&JohnnyDallasTX — Sun, 13 Jan 2008 01:04:52 +0000

I ran into your article this evening while cooking sinigang na baboy (while waiting for the meat to soften). Your recipe is very close to my mothers and grandmothers way of cooking, infact, identical, except for your addition of leeks. I personally like your idea of searing the meat, and will try that the next time I cook the dish. Thanks for writing about a very staple dish for filipinos.

By: MOMMY FOR 5 YEARS

MOMMY FOR 5 YEARS — Mon, 03 Dec 2007 21:29:05 +0000

when we first moved here in America i really want to cook a real good soup, but i have a hard time looking for an asian store both me and my husband is very new to the place so i found one but they dont have kangkong and gabi, kaya nag ti-is nalang ko ng labanos at saka eggplant nalang at tamarind mixed na mimis kung kumain ng masarap sa pinas, lalo na lutong pinoy wowwww….it taste really good!!