Name: Pork Sinigang sa Gabi
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Filipino
Ingredients: 1 kg pork ham or pigue; 550 g taro or gabi (about 2 large); 325 g tomatoes (about 5 medium); 180 g onion (about 5 medium); 175 g sitaw or snake beans (about 10 pieces); 340 g radish (about 2 medium); 230 g eggplant (about 4 small); 150 g okra (about 10 small); 1 bunch kangkong or water spinach; 25 g long green chilies (about 3 pieces); 44 g Knorr Sinigang sa Gabi Mix (1 pack); 3 Tbsp fish sauce, or to taste; 2 tsp black pepper, or to taste; 1.8 L water; 1 Tbsp cooking oil

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Discover the dish

About Pork Sinigang sa Gabi

Pork Sinigang sa Gabi is a Filipino sour soup made with tender pork, taro, tomatoes, onions, and a generous selection of vegetables.

Sinigang is not limited to one exact recipe. Its defining feature is the sour broth, which can come from sampalok, kamias, batuan, guava, or a prepared sinigang mix. The protein, vegetables, and preferred level of sourness often vary between regions and households.

This version uses pork ham or pigue for meaty pieces without making the broth excessively oily. Gabi is added in two stages: the first portion is cooked until very soft and mashed into the broth, while the second remains in tender pieces.

The onions and tomatoes are also divided. Half are cooked with the pork to build the broth, while the rest are added after turning off the heat for a fresher flavor and texture.

The Kubo Cooks method

Why This Recipe Works

Searing the pork before adding water develops a richer flavor and gives the broth more depth than simply boiling the meat from the beginning.

Cooking the first portion of onions and tomatoes with the browned pork creates the savory base. As the tomatoes soften, their flavor becomes part of the broth rather than remaining separate pieces.

Half of the gabi simmers with the pork until very soft. Mashing a few pieces releases their starch into the soup, naturally thickening the broth and giving the sourness a fuller body.

The remaining gabi is added later so the finished soup still contains intact pieces. This provides a better contrast between the thickened broth and the tender vegetables.

The vegetables enter according to how long they need to cook. Radish and the second batch of gabi go in first, followed by eggplant, sitaw, okra, and siling pansigang. Kangkong leaves need only the residual heat after the stove is turned off.

Adding the remaining onions and tomatoes with the kangkong gives the finished soup a brighter final layer that balances the slowly simmered pork and thickened broth.

What to know

Ingredient Notes

Pork ham or pigue: This cut gives the soup meaty pieces with less fat than pork belly. Cut it into evenly sized portions so everything becomes tender at approximately the same time.
Gabi: Half is cooked until very soft and mashed into the broth, while the rest is added later and kept in pieces. Keep peeled gabi submerged in water until cooking.
Tomatoes: The first portion softens into the soup base. The reserved tomatoes are added at the end for a fresher flavor and firmer texture.
Onions: Half are simmered with the pork, while the rest are added after the heat is turned off. Quartering them leaves substantial pieces in the finished soup.
Sitaw: Cut into pieces about 2 to 3 inches long. Add it during the later stage so it cooks through without becoming overly soft.
Radish: Slice into similarly sized pieces for even cooking. It absorbs the sour and savory broth while contributing a mild peppery flavor.
Eggplant: Slice only shortly before adding it to the pot because the exposed flesh browns quickly.
Okra: Leave the pods whole or slice them according to preference. Whole pods generally release less thickening liquid into the broth.
Kangkong: Use the leaves and tender portions. The leaves wilt quickly and only need the residual heat of the soup.
Long green chilies: Siling pansigang adds chili aroma and only gentle heat when left whole. Cutting or crushing the chilies makes the soup hotter.
Sinigang sa Gabi Mix: Provides the souring and helps reinforce the gabi-thickened character of the broth. Add more only after tasting the reduced soup.
Patis: Seasons the broth while adding fermented fish flavor. Add it gradually because the sinigang mix may already contribute saltiness.
Black pepper: Adds warmth behind the sour broth. Adjust near the end after the other seasonings have settled.
Water: Provides the base of the soup. Some will evaporate while the pork becomes tender, so the final amount may need adjustment.
Cooking oil: Used only for searing the pork and sautéing the first portion of onions and tomatoes.

Make it your own

Substitutions

Pork ham or pigue: Use pork shoulder, kasim, ribs, belly, bone-in chicken, beef shank, fish, or shrimp. Beef needs longer, while seafood goes in near the end.
Gabi: Leave it out for a lighter and clearer sinigang. The soup will not have the same naturally thickened body.
Sinigang sa Gabi Mix: Use fresh tamarind, tamarind concentrate, batuan, kamias, guava, or another souring ingredient available to you. Add gradually because their acidity and flavor differ.
Sitaw: Use green beans and check them earlier because their cooking time may differ.
Radish: Leave it out or replace it with another firm vegetable that works well in soup. The flavor and cooking time will change.
Eggplant: Leave it out or use another local eggplant variety. Cut larger varieties into substantial pieces so they do not disappear into the broth.
Okra: Leave it out if you do not enjoy its texture. The soup will be slightly less thick.
Kangkong: Use spinach, camote tops, pechay, mustard greens, or another leafy vegetable. Add tougher greens earlier and delicate leaves near the end.
Siling pansigang: Use siling haba or another mild long chili. Add siling labuyo separately if you prefer stronger heat.
Patis: Use salt for a cleaner sour broth. Add it gradually rather than replacing the fish sauce measure for measure.

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From my kitchen

Kubo Cooking Notes

Brown the pork for a deeper broth

Give the pork pieces enough room to make contact with the bottom of the pot. Work in batches if the pot becomes crowded.

The goal is light browning rather than a dark crust. Any browned residue left in the pot can be loosened when the tomatoes, onions, and water are added.

Let the pork become tender before adding most vegetables

The pork requires considerably more cooking time than the vegetables. Simmer it gently until it is nearly tender before beginning the shorter vegetable additions.

Adding everything together would leave the vegetables overly soft by the time the pork is ready.

Use the gabi in two different ways

The first portion of gabi is intended to soften and partly disappear into the broth. Mash only enough to reach the thickness you prefer.

The second portion should remain intact. Stir gently after adding it so the tender pieces do not all break apart.

Adjust the thickness before the vegetables go in

The broth will continue thickening as the mashed gabi disperses and the soup simmers. Check the consistency before adding the delicate vegetables.

Add a little hot water if it becomes thicker than you prefer. Remember that further boiling will continue reducing the liquid.

Build the sourness gradually

The perceived sourness changes as the broth reduces and the gabi thickens it. A thick broth can make the souring taste rounder even when the same amount is present.

Taste after the pork and gabi have cooked before adding more sinigang mix or another souring ingredient.

Protect each vegetable’s texture

Add the vegetables from firmest to most delicate. The radish needs more time than the eggplant and sitaw, while kangkong leaves require almost no simmering.

Use the listed cooking times as a guide and check the vegetables themselves, especially when their size varies.

Slice the eggplant at the last moment

Eggplant flesh begins discoloring after it is cut. Wait until the soup is nearly ready for it before slicing.

Keep the pieces fairly substantial so they can absorb the broth without breaking down completely.

Use the final aromatics for freshness

The reserved tomatoes and onions are not meant to cook down like the first portion. Residual heat softens their raw edge while preserving more texture and aroma.

Add them with the kangkong after turning off the heat, then cover the pot briefly if they need a little more softening.

Season only after the broth settles

The sinigang mix and patis both provide saltiness, while simmering concentrates the broth.

Make the final adjustment only after the pork is tender, the gabi has thickened the soup, and all the vegetables are nearly finished.

Plan ahead

Make-Ahead, Storage, and Reheating

Make ahead: The pork, first portion of gabi, onions, tomatoes, and sour broth can be cooked ahead. Refrigerate the pork and broth together in a covered container. Add the remaining gabi and vegetables while reheating so they retain a better texture.

Store leftovers: Transfer the soup to covered containers and refrigerate once cool enough to handle. Keep the rice separate from the broth. Consume within 3–4 days. The gabi will continue thickening the soup and the vegetables will soften during storage.

Freeze: The completed sinigang can be frozen, although the gabi, eggplant, okra, sitaw, and kangkong will become considerably softer after thawing. Transfer the cooled soup to freezer-safe covered containers, leaving room for expansion. Consume within 2–3 months for the best quality and thaw overnight in the refrigerator.

Reheat: Reheat gently on the stove until the pork and broth are thoroughly hot. Add a little water if the gabi has made the soup too thick. If preparing the broth ahead, add the reserved vegetables during reheating according to their required cooking times. Finish with fresh kangkong, tomatoes, and onions if available.

Bring it to the table

Serving Suggestions

Serve hot with plenty of steamed rice.
Offer patis with calamansi and sliced chilies as a dipping sauce for the pork.
Add extra siling labuyo on the side for stronger heat.
Pair with fried or grilled fish for a larger family meal.
Serve while the vegetables are tender but still distinct.
Keep extra hot broth available for anyone who prefers a more soupy serving.

Ingredients

1 kg pork ham or pigue
550 g taro or gabi (about 2 large)
325 g tomatoes (about 5 medium)
180 g onion (about 5 medium)
175 g sitaw or snake beans (about 10 pieces)
340 g radish (about 2 medium)
230 g eggplant (about 4 small)
150 g okra (about 10 small)
1 bunch kangkong or water spinach
25 g long green chilies (about 3 pieces)
44 g Knorr Sinigang sa Gabi Mix (1 pack)
3 Tbsp fish sauce, or to taste
2 tsp black pepper, or to taste
1.8 L water
1 Tbsp cooking oil

How to Make It

Preparing the Ingredients

Cut the pork into even serving pieces.
Peel the gabi and cut it into evenly sized pieces. Keep it submerged in water until ready to use.
Trim the sitaw and cut it into 2 to 3 inch pieces.
Quarter the onions and chop the tomatoes. Set half of each aside for later.
Peel and slice the radish, then soak it in water until ready to use.
Trim the okra and leave it whole or slice it, depending on your preference.
Separate the kangkong leaves from the stems and set the leaves aside.
Slice the eggplant only when you are ready to add it to the pot to prevent browning.

Cooking the Pork Sinigang

Heat the cooking oil in a large pot over medium heat. Add the pork and sear until lightly browned.
Add half of the onions and tomatoes, then cook until they begin to soften.
Add the sinigang mix or your preferred natural souring agent, such as tamarind, batuan, or kamias. Add the fish sauce, then pour in the water.
Add half of the gabi and bring the broth to a gentle boil. Lower the heat and simmer for 20 to 25 minutes, or until the pork is tender and the gabi begins to break down.
Mash a few softened pieces of gabi and stir them back into the broth to thicken it.
Add the remaining gabi and simmer for 8 to 10 minutes, or until tender but still holding its shape.
Add the radish and cook for about 5 minutes.
Add the eggplant and sitaw, then simmer for 3 to 4 minutes.
Add the siling pansigang and okra, then cook for another 3 to 4 minutes or until the vegetables are tender.
Turn off the heat and add the remaining onions, tomatoes, and kangkong leaves. Stir gently and let the residual heat cook them.
Taste and adjust with more fish sauce, salt, black pepper, or sinigang mix as needed.
Serve hot with rice and enjoy!

Kubo Tips

Sear the pork before adding water to build a deeper, richer broth.
Add the onions and tomatoes in two stages for both depth and freshness.
Cook half of the gabi until very soft, then mash it into the broth for natural thickness. Add the remaining gabi later so some pieces stay intact.
Slice the eggplant only when you are ready to cook it so it does not brown.
Add the kangkong leaves after turning off the heat so they stay tender and vibrant.
You can also add the kangkong stems to the soup. I saved mine for another dish since the recipe already includes sitaw.