Sinigang has never been tastier! This sinigang ng baboy recipe is made tastier, more delicious with the simple addition of miso paste. If you’ve never tried miso in sinigang before, think of it as another umami-packed ingredient that makes dishes more delicious than it originally is.
What’s not to love? It’s got the same tangy sourness from the sampaloc, the chunks of meaty pork, the fresh vegetables – labanos, okra, siling pangsigang, and sitaw to name a few – that you can add as much (or as little) as you like, and the salty-umami flavor of miso instead of fishy patis to boost the already delicious flavors up a notch.
Sinigang Na Baboy Sa Miso Recipe
Sinigang Na Baboy Sa Miso Ingredients
- 1 kilo pork pigue adobo cut
- 2 40-gram packs sinigang sa sampaloc mix
- 2 Small red onions quartered
- 6 cups water or as needed
- 1 large labanos peeled, cut into rounds
- 2 medium native tomatoes quartered
- 2 tablespoons Japanese white miso paste
- 1 bunch kangkong (water spinach) tender stalks and leaves only
- In a large pot over medium heat, place pork, sinigang mix, onions, and enough water to cover the meat about 1-inch high. Bring to a boil, lower heat to a simmer, then cook until pork is tender, about 1 hour. (Alternatively, cook in a pressure cooker for 30 minutes.)
- When pork is almost tender, add labanos and then tomatoes. Cook until tender. Stir in miso paste and tender stems of kangkong. Bring back to a simmer, about 1 minute.
- When ready to serve, stir in kangkong leaves and let cook until just wilted. Remove pot from the heat, and serve hot with steamed white rice.