Follow my clear instructions and a complete list of ingredients to make the best Sinigang na Pork Belly with Gabi, an easy-to-make meal!
Few dishes evoke the same level of nostalgia and comfort as Sinigang na Pork Belly with Gabi. This sour soup, characterized by its tangy broth and tender pork belly, is a beloved staple in Filipino households. Today, let’s delve into the magic of this dish, exploring its history, ingredients, and the simple joys it brings to the table.

The Origins of Sinigang
Sinigang is a traditional Filipino dish enjoyed for centuries, even before the Philippines was colonized. It is made using souring agents like tamarind, kamias (bilimbi), or calamansi, which gives it a unique tangy flavor. Over time, the recipe has evolved and now includes different types of meat, such as pork, beef, shrimp, or fish, as well as a variety of vegetables. Sinigang has become a staple in Filipino cuisine due to its versatility, comforting taste, and nourishing qualities.
In Filipino culture, food is more than just sustenance—it’s a celebration of heritage, family, and community. Sinigang na Baboy with Gabi embodies these values, bringing people together around a steaming pot of comfort and joy. Whether enjoyed on a rainy day or during festive gatherings, this iconic dish continues to nourish both body and soul, one spoonful at a time.

How does Sinigang Na Pork Belly with Gabi Taste like
Sinigang na Baboy with Gabi is a Filipino dish with distinctive sourness, achieved by tamarind or other souring agents. The sourness is balanced by the richness of pork belly, which gives the broth depth and flavor. Adding gabi (taro root) to the soup provides a unique creaminess and thickness to its texture, taking its complexity to the next level.
Ingredients
Making Pork Belly Sinigang is easy. When I was in the Philippines, I used fresh tamarind to make sour broth, but the powdered soup powder worked well, too. I posted Pork Sinigang sa Bayabas a while back, and that one uses fresh overripe guava to make the broth sour.
- Cooking Oil- this is used to saute and brown the pork belly/
- Pork Belly- the star of this dish. Cut the pork belly into cubes for quick cooking. You can substitute it with pork shoulder or chicken. I made a Chicken Sinigang a while back, and that was delightful.
- Onions- you can use any onions. In this recipe, I used chopped red onions.
- Tomatoes- the more tomatoes you add, the better. I used two large Roma tomatoes in this recipe.
- Gabi or Taro Root- this is available in any store. I always find this in Winco.
- Water or Broth of your Choice
- Sinigang Mix, Fresh Tamarind or Kamias
- Fish Sauce
- Spinach
- Salt and pepper to add taste

How Do you Make Pork Belly Sinigang with Gabi
You can make pork belly Sinignag in an instant pot or on the stovetop. I cooked it in the Instant Pot because it is quicker. Here are the quick instructions on how I made it in the Instant Pot
- Start by browning the pork on all side
- Add the onions and tomatoes and cook until fragrant.

- Pour water into the pot and cover the Instant Pot with the pressure cooker lid. Set the time to five minutes, depending on how thick your meat slices are.
- Quickly release the pressure when done, and cancel the pressure cook button setting.
- and season the broth with fish sauce. Add the tamarind powder. Add the spinach

Tips
- If you are cooking the Sinigang in the Instant Pot, Set the timer according to the thickness of the meat. In this recipe, I set the time to drive minutes because the meat was sliced thinly.
- If the meat is still tough after the set time, you can continue to cook it in the saute’ setting to soften it.
- Add the vegetables last. Turn off the saute’ button setting and add the vegetable. This will ensure that the veggies are not mushy and super tender.

Serving Suggestions
Sinigang na Baboy with Gabi is best enjoyed while it’s piping hot, and it’s usually served with steamed rice on the side. The sour broth in this dish perfectly contrasts the pork’s richness and the root vegetables’ starchy flavor. You can serve it with fish sauce and chili peppers on the side for an extra kick.
Ingredients
- 2 tbsp Canola Oil
- 1 lb Pork Belly sliced into cubes
- 1/2 cup Chopped Red Onions
- 1/2 cup Chopped Tomatoes
- 2 pieces Cube Taro Root
- 2 cups water or broth of your choice
- 2 tbsp Fish Sauce Add more if needed
- 1 sachet Sinigang Mix
- 1 cup Spinach
Instructions
How to Cook in the Instant Pot
- Put the inner pot in the Instant Pot base. Push the saute' button setting. Set the timer to thirty minutes. Heat the oil and brown the pork belly.
- Add the red onion and tomato. Cook until wilted. Add the broth or water. Cancel the saute button setting. Cover the Instant Pot with the pressure cooker lid. Push the pressure cooker button setting. Set the pressure to LO and set the timer to five minutes. Note that I sliced the pork belly thinly and small, so I chose a five-minute cooking time. If you slice your meat thick, increase the cooking time.
- Quickly release the pressure when done. Cancel the pressure cooker button setting and push the saute' button setting. Set the time to thirty minutes. Add the fish sauce and the sinigang mix powder. Season with more fish sauce or salt to balance the sourness. If you want it to be extra sour, add more sinigang mix. Mix to dissolve the powder. Let the soup simmer for two more minutes,
- Turn off the saute' button setting and add the spinach
How to COok Stovetop
- Start by heating the oil in a large pan. Brown he pork belly. Add the onions and tomatoes. Cook until they are wilted. Add the taro root.
- Add the broth and cover the pan. Cook until the meat and the taro are tender. About forty-five minutes to an hour.
- Season with fish sauce and add the Sinigang mix. When the meat is tender, let it simmer for five more minutes. Add the spinach.
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