Pork Sinigang sa Bayabas: A Unique Guava Sour Soup Recipe

In Filipino cuisine, sinigang is a household favorite – a sour soup that’s both hearty and refreshing. Traditionally, tamarind is used as the souring agent. Still, there are many variations of this beloved dish, and one of them is Pork Sinigang sa Bayabas, which uses guava as the primary souring ingredient. This unique and delicious take on sinigang is not as expected, but it’s worth a try. So let’s dive into this mouthwatering dish and learn how to make it!

What is Sinigang?

Sinigang is a Filipino soup characterized by its savory and sour flavor profile. It’s made by simmering meat (usually pork, but it can also be beef, shrimp, or fish) in a tangy broth with various vegetables. The souring agent can vary from region to region in the Philippines, with tamarind being the most popular. But other fruits like guava, mango, or calamansi can be used.

What is Bayabas (Guava)?

Bayabas, or guava, is a tropical fruit that grows abundantly in the Philippines. It is rich in vitamin C and antioxidants and is known for its sweet, tangy flavor. When used in sinigang, guava adds a unique fruity tang that’s both delightful and surprising.

How Sinigang sa Bayabas Was Made

The idea of using guava in sinigang likely arose from the abundance of the fruit in the Philippines and the locals’ love for experimenting with flavors. As a result, this variation of sinigang has become a regional favorite in certain parts of the country, and it’s now gaining popularity worldwide.

Tips & Tricks for the Perfect Pork Sinigang sa Bayabas

To ensure that your Pork Sinigang sa Bayabas comes out perfect every time, follow these helpful tips and tricks:

1. Choose the right guavas: Opt for ripe but firm guavas that are slightly yellowish. This will ensure that the guavas balance sweetness and tanginess, making your sinigang even more delicious.
   
2. Adjust the sourness to your taste: If you prefer a more or less sour sinigang, adjust the guava used in the recipe. You can also use a combination of guava and tamarind for a more complex sour flavor.
   
3. Use fresh vegetables: For the best flavor and texture, always use fresh vegetables in your sinigang. If you can’t find traditional Filipino vegetables like camote tops or water spinach, substitute them with other leafy greens like bok choy or Swiss chard.
   
4. Skim off the scum: During the initial boiling of the pork, it’s essential to skim off the scum that rises to the surface. This will ensure a clear and clean-tasting broth.
   
5. Don’t overcook the vegetables: To retain their color and texture, ensure not overcook them. Add them to the recipe’s order, as some take longer to cook than others. Also, remember not to cover the pot when adding the camote tops (or water spinach) to keep their vibrant green color.
   
6. Season with fish sauce: Fish sauce adds a rich, savory flavor to sinigang. Start with the recommended amount in the recipe, then taste and adjust accordingly. If you prefer, you can also substitute fish sauce with salt or soy sauce.
   
7. Serve with condiments: Sinigang is often enjoyed with various condiments, like patis (fish sauce), calamansi (Filipino lime), or even bagoong (fermented shrimp paste). These condiments can be served on the side, allowing each person to season their soup to their liking.

Pork Sinigang sa Bayabas is just one of the many delicious sinigang variations you can try. If you’re interested in experimenting with more sinigang recipes, check out this Pork Sinigang sa Mangga recipe, which uses green mangoes as the souring agent for a different twist on the classic dish.

Pork Sinigang sa Bayabas is a delightful and unique take on the classic Filipino sour soup. Using guava as the souring agent adds a fruity tang to the dish, making it stand out from other sinigang variations. If you’re a fan of sinigang, this version is a must-try. So go ahead and give this recipe a go – you might discover a new favorite!

SEE THE FULL RECIPE BELOW!

Pork Sinigang sa Bayabas

5 from 1 vote

Course: MainCuisine: FilipinoDifficulty: Medium

Servings

10

servings

Prep time

15

minutes

Cooking time

1

hour 

Calories

275

kcal

Total time

1

hour 

15

minutes

Pork Sinigang sa Bayabas is a delightful and unique take on the classic Filipino sour soup. Using guava as the souring agent adds a fruity tang to the dish, making it stand out from other sinigang variations.

Cook Mode

Keep the screen of your device on

Ingredients

US Metric

• 1 kilogram 1 kilogram Pork Tail (cleaned and cut into cubes)

• 500 grams 500 grams Pork Shoulder (cleaned and cut into cubes)

• 12 cups 2839.06 ml Water

• 1 1/2 kilograms 1 1/2 kilograms Guava (peeled)

• 2 medium 2 medium Red Onions (peeled and quartered)

• 4 medium 4 medium Tomatoes (quartered)

• 10 pcs 10 pcs Okra (Ladyfingers)

• 10 pcs 10 pcs Sitaw (String Beans)

• 4 pcs 4 pcs Eggplant

• 2 bundles 2 bundles Camote Tops (or water spinach), washed and trimmed

• 3 pcs 3 pcs Green Chili

• 6 tbsp 88.72 ml Fish Sauce

Directions

• Put the pork and water in a large pot over medium heat. Bring to a boil, skimming off any scum that rises to the surface.
• Once the broth is clear, add the onions, tomatoes, and guava. Boil for 10 minutes.
• Strain half of the guava, mashing it with the back of a spoon to extract the pulp. Use a fine-mesh sieve to strain the pulp, discarding the seeds.
• Stir the fish sauce into the pot. Lower the heat, cover, and let it simmer for about 40 minutes to 1 hour or until the pork is tender. Add more water in 1/2 cup increments to maintain about 8 cups of liquid if necessary.
• Add green chilies, okra (ladyfingers), sitaw (string beans), and eggplant. Let it simmer for about 2 minutes or until the vegetables are tender.
• Finally, add the camote tops (or water spinach) and cook for 1 to 2 minutes, making sure not to cover the pot. This will ensure that the camote tops retain their vibrant green color.
• Serve your Pork Sinigang sa Bayabas hot with steamed rice, and enjoy this dish’s unique combination of flavors.

Recipe Video

Did you make this recipe?

Tag @littlechefasia on Instagram and hashtag it with #littlechefasia

Like this recipe?

Follow @littlechefasia on Pinterest

Check my Facebook Page!

Follow LittleChef on Facebook

Frequently Asked Questions