Name: Sinigang na Baboy with Gabi
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 6 servings
Cuisine: Filipino
Ingredients: 2 Pork Belly - Sliced into bite-sized cubes (approx. 900g); 2 piece Taro (Gabi) - Peeled and cut in half; 1 piece Yellow Onion - Large, quartered; 2 piece Ripe Tomatoes - Quartered; 8 cup Water - For simmering soup base; 3 tbsp Fish Sauce (Patis) - Adjust to taste; 0.25 tsp Ground Black Pepper - Freshly ground; 2 Knorr Sinigang sa Sampaloc Mix Original - 20g each (40g total tamarind soup base); 1 cup Daikon Radish (Labanos) - Peeled and sliced into rounds; 15 piece Fresh Okra - Stem ends trimmed, kept whole; 12 piece Snake Beans (Sitaw) - Cut into 2-inch length pieces; 3 piece Long Green Chili Peppers (Siling Pansigang) - Left whole for aroma; 3 cup Kangkong Leaves (Water Spinach) - Tender leaves and young stems, washed

A classic Filipino sour tamarind soup made with tender pork belly, taro-thickened broth, kangkong, daikon radish, okra, and snake beans by Vanjo Merano (Panlasang Pinoy).

Sinigang na Baboy with Gabi is one of the most beloved comfort foods in the entire Filipino culinary canon. Cooked the signature Panlasang Pinoy way by chef and food creator Vanjo Merano, this iconic soup pairs succulent, tender pork belly with an appetizing array of vegetables—including fresh kangkong (water spinach), okra, daikon radish, and snake beans—simmered in an unmistakably tangy tamarind broth.

What sets this specific version apart is the addition of taro, locally known as gabi. As the peeled taro halves simmer alongside the pork, their rich natural starches gently break down and melt into the broth, lending the soup a luxurious, full-bodied viscosity that elevates the mouthfeel of every spoonful. Best enjoyed steaming hot with freshly cooked white rice and a side saucer of spicy fish sauce (patis with crushed siling labuyo), it is the quintessential taste of home.

Cooking Progress Step 1 of 9

Step 1

1. Boil water in cooking pot

Pour 8 cups of water into a large, heavy-bottomed cooking pot. Place over high heat and bring to a rapid rolling boil.

CHEF'S TIP / PRO NOTE

Using a spacious 5- to 6-quart stockpot gives ample room for the pork, taro, and voluminous kangkong leaves to cook comfortably.

Step Timer

05:00

Step 2

2. Add onions and tomatoes

Add the quartered yellow onion and ripe quartered tomatoes into the boiling water. Lower the heat slightly to medium-high and boil for 5 to 8 minutes until the onions soften and tomatoes release their juices.

CHEF'S TIP / PRO NOTE

Gently pressing the tomatoes against the side of the pot with a wooden spoon releases their savory-sweet juices into the broth.

Step Timer

07:00

Step 3

3. Add pork belly and simmer

Carefully put the cubed pork belly into the pot. Bring the water back to a boil, skimming off any scum or foam that rises to the surface. Lower heat to medium, cover, and boil for 25 minutes.

CHEF'S TIP / PRO NOTE

Skimming off the surface foam during the first few minutes yields a clean, crystal-clear soup base.

Step Timer

25:00

Step 4

4. Add taro and simmer until tender

Add the peeled taro halves (gabi) into the pot with the pork. Cover tightly and continue to boil over medium-low heat for 30 minutes until the taro is fork-tender and the pork belly is meltingly soft.

CHEF'S TIP / PRO NOTE

As the taro gently breaks down, its natural starches dissolve into the soup, imparting that signature velvety, full-bodied viscosity unique to Sinigang with Gabi.

Step Timer

30:00

Step 5

5. Stir in sinigang mix, fish sauce, and pepper

Add the 2 packs (20g each) of Knorr Sinigang sa Sampaloc Mix Original, 3 tablespoons of fish sauce (patis), and 1/4 teaspoon of ground black pepper. Stir gently to dissolve the powder completely into the simmering broth.

CHEF'S TIP / PRO NOTE

Waiting until the meat and taro are tender before adding the tamarind mix ensures the meat fibers soften smoothly without being tightened by acidity.

Step Timer

02:00

Step 6

6. Cook daikon radish

Put the sliced daikon radish (labanos) into the pot. Cook for 3 to 5 minutes until the radish rounds turn tender-crisp and translucent.

CHEF'S TIP / PRO NOTE

Slice the radish into uniform 1/4-inch rounds so they soften evenly without losing their refreshing bite.

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04:00

Step 7

7. Add green chilies, okra, and snake beans

Add the 3 long green chili peppers (siling pansigang), 15 whole okra pods, and the cut snake beans (sitaw). Cook over medium heat for 7 minutes until the vegetables are tender yet vibrant green.

CHEF'S TIP / PRO NOTE

Keeping the chili peppers whole perfumes the soup with rich capsicum aroma without making the broth excessively spicy.

Step Timer

07:00

Step 8

8. Add kangkong, cover, and rest off the heat

Add the fresh kangkong leaves on top of the simmering stew. Immediately cover the pot with its lid and turn off the heat. Let it stay covered for 5 minutes; the residual steam will gently wilt the tender greens while locking in their vibrant green color.

CHEF'S TIP / PRO NOTE

Never boil kangkong violently; turning off the flame and letting it steam covered for 5 minutes prevents the leaves from darkening or turning soggy.

Step Timer

05:00

Step 9

9. Ladle into serving bowl and serve with sawsawan

Transfer the hot Sinigang na Baboy with Gabi into a deep serving bowl with plenty of sour tamarind broth, tender pork belly chunks, taro, and vibrant vegetables. Serve hot with steamed white rice and a small condiment saucer of patis with spicy sliced chilies.

CHEF'S TIP / PRO NOTE

Spoon a little spicy fish sauce over the pork belly right before eating with hot rice for the quintessential Filipino dining experience!

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Directions

Pour 8 cups of water into a large, heavy-bottomed cooking pot. Place over high heat and bring to a rapid rolling boil.