Sinigang na Baboy or Pork Sinigang Instant Pot is the ultimate Filipino comfort food that combines pork, various vegetables, and a tamarind sour soup.
Pork Sinigang Ingredients:
The ingredients for sinigang comprised of 3 major components: the protein which can either be meat or seafood, the various vegetables, and the sour soup. Here are the ingredients for my Pork Sinigang Instant Pot Recipe:
- Pork – I used pork ribs for this sinigang na baboy recipe as it is better to use meat with bones when cooking soups but you can also use pork belly.
- Water – I added 6 cups
- Tomato – Typically sliced quartered in most sinigang recipes. The tomatoes do absorb a lot of the tamarind making it very sour to the bite so I cut it in small cubes instead as a personal preference.
- Onion – Red or yellow onions will do.
- White Radish (Labanos) – The pre-packed sinigang vegetables I bought came with 3 slices of white radish. I would buy a whole white radish next time as I do like a lot of labanos on my sinigang recipe.
- Tamarind Soup Mix – I use the Knorr Tamarind Soup Mix but you can also use the brand Mama Sita Sinigang sa Sampalok. If it’s available, fresh unripe tamarind (sampalok) will be even better.
- Fish Sauce (Patis)
- Pechay or Bokchoy – I added 3 bundles of pechay but 1-2 bundles will do. The meat to vegetable ratio will not balance out unless you really want a lot of vegetables in your sinigang.
- Eggplant – Long Chinese eggplant. If you buy a lot, you can make Kare-Kare Instant Pot Recipe with the rest of the eggplant.
- Okra – Note that you can adjust the quantity of the vegetables. My husband doesn’t like okra but I do.
- Long String Bean (Sitaw) – I only used a little bit of what’s left after cooking Pinakbet Instant Pot Recipe.
- Finger Chili (Siling Haba) – I bought some of my vegetables already pre-packed for pork sinigang and it came with banana chili so I used that. I do prefer siling haba though.
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How to Cook Pork Sinigang in an Instant Pot
To cook Pork Sinigang in an Instant Pot, tenderize your pork ribs in the pressure cooker followed by making a delicious tamarind soup then finish it by cooking the vegetables. Below is a step by step guide to cooking sinigang na baboy.
Pork Sinigang Instant Pot Recipe
- Prepare the Vegetables. To cook pork sinigang, start by cutting and washing the vegetables:
- Pechay or Bokchoy – Cut the hard bottom part of the pechay to separate the pieces. Wash the leaves.
- Onions – Sliced.
- Tomatoes – Cubed or quartered, discard the seeds.
- Eggplant – Cut them diagonally.
2. Tenderize the Pork for Sinigang
To cook the pork sinigang in the Instant Pot, wash the pork ribs then place them in the inner pot of the pressure cooker with 6 cups of water, sliced onions, white radish, and tomatoes.
Plug the Instant Pot then close the lid and don’t forget the most important part when cooking with an Instant Pot – setting the steam release handle to “SEALING”.
Once the lid is closed, pressure cook the pork ribs for the sinigang recipe by pressing “SOUP”, adjust to “normal” and adjust the cooking time to 20 minutes.
For those new to cooking with the Instant Pot, note that cooking time for pork sinigang in the Instant Pot is 20 minutes but before it starts, the Instant Pot will first build pressure for a few minutes. Once it is cooked, you also have a few minutes to release the steam before you can open the lid. So total cooking time equals building pressure + cooking + releasing steam. For the pork sinigang, I would approximate about 35 minutes in total to cook the pork ribs.
3. Release the Steam before Opening
Once the Pork Ribs are cooked, you will hear a beep from the Instant Pot. If you step away and you didn’t hear the sound, a good way of knowing if it is done cooking is you’ll see the timer counting up instead of down, it would be something like L000.
Press Cancel, then toggle the steam release valve (located on top of the lid) to do a quick release.
Make sure not to put your face near the valve. The initial steam will have water splatting all over so I just do it halfway using an oven mitt to adjust the valve to “VENTING”. This is especially important when cooking our Arroz Caldo Instant Pot Recipe. When I’m sure it’s just steam coming out, I turn the valve all the way. Other people use a long-handled wooden spoon to do a quick release.
4. Make the Sinigang Soup
Once the Instant Pot is done steaming and the float valve has gone down, open the lid and skim the scum off the pork ribs broth.
Transfer the pork ribs, tomatoes, onions, and white radish to your serving dish and set aside. To make the sinigang soup, with the broth still in the Instant Pot, add the fish sauce and sinigang tamarind powder mix then mix thoroughly.
Some will use the whole pack of tamarind soup mix but I only used 3 tbsp. with 2 tbsp. of fish sauce. It was enough for me but if you really want it very sour, you can add more.
5. Cook the Vegetables for Sinigang
Let’s now move on to cooking the remaining sinigang ingredients which are your vegetables – eggplant, pechay, okra, long string beans. Add them all to the sinigang soup in the Instant Pot.
There are 2 ways to cook the vegetables for the sinigang in the Instant Pot:
One is to press SAUTE and cook the vegetables in the broth with the Instant Pot lid open.
The second way is to cook it close like you are pressure cooking it. I prefer cooking it with the lid closed so I can just leave it and come back. I don’t need to mix it and babysit it this way but it would need to build pressure once again and you’d need to steam release again in the end.
To cook it my way, just close the lid, set the vent again to “SEALING”, press “MANUAL”, set the cooking time to 2 minutes. Once the Instant Pot beeps, release the steam before opening the lid.
Once the vegetables are cooked, add them to the serving dish with the pork ribs, then pour the sour soup. That’s it! Time to eat! Pork Sinigang can be eaten by itself as a soup or with steamed white rice.
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Pork Sinigang Recipe Card
- 1.5 lbs. Pork Ribs
- 6 cups water
- 1 tomato, quartered or cubed
- 1/4 onion, sliced
- 1 small labanos (white radish), sliced
- 3-4 tbsp tamarind soup mix
- 2 tbsp patis (fish sauce)
- 1 eggplant, cut diagonally
- 2 bundles of pechay or bokchoy
- 8 pieces okra, ends trimmed
- 6 pcs. sitaw (long string beans), cut to 2" long
- 3 pcs. finger chili (siling haba) or 1 banana chili
1. Cut and wash all the vegetables and wash the pork ribs. Set aside.
2. Place the pork ribs, water, tomato, onion, and white radish inside the inner pot of the Instant Pot.
3. Plug the Instant Pot, close the lid, and turn the steam release handle to "SEALING".
4. To start cooking, press SOUP, set to Normal, and adjust the time to 20 minutes.
5. Once cooked (Instant Pot will beep), press CANCEL, then do a quick pressure release by turning the steam release handle from "SEALING" to "VENTING".
6. Once the Instant Pot is done steaming and the float valve has gone down, open the lid and skim the scum off the broth.
7. Move the ingredients to a serving dish except for the broth.
8. Add the tamarind soup mix and fish sauce onto the broth. Mix thoroughly. Note: Start with 3 tbsp of the tamarind mix. If it is not sour enough for you, you may add another tablespoon.
9. Add the remaining vegetables to the Instant Pot to cook them. Once added, close the lid, set the steam release handle to "SEALING" and press MANUAL, and set to 2 minutes. Once cooked, do a quick release and open the lid once done. You can also cook the vegetables without closing the lid by pressing SAUTE and waiting for the vegetables to cook. I prefer it close though, the vegetables cook more evenly but there is added time as the Instant Pot needs to build pressure again.
10. Move the vegetables and sinigang broth to the serving dish with the cooked pork ribs. Enjoy!
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