@shrimpfriedroice Pork Sinigang for the sick wifey 🥺🍲 #sinigang #filipinofood #sinigangnababoy #cooking #foodie ♬ original sound - shrimpfriedroice

Tahanan sa Sabaw — When a Song Becomes a Stew of Home

Just as “Tahanan” by El Manu turns love into a place you return to — a quiet refuge where warmth gathers and the world softens — Sinigang na Baboy offers that same feeling in edible form, a bowl where sour tamarind, tender pork, and bright vegetables create a kind of home you can taste. The song speaks of finding belonging in someone’s presence, and the stew mirrors that tenderness with every comforting sip: both are invitations to settle in, breathe, and remember that home is not a location but a feeling that holds you steady.

🎶🌊🌞🏝️🍲✨🍋🔥🥘🌿🍅💛🌶️🍚🥥🐚🇵🇭 🔊 Tahanan - El Manu

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🍋🍅✨ Sinigang na Baboy — Pork, Tamarind & Vegetables in a Bright, Comforting Broth

There are dishes that taste like home from the very first sip — and Sinigang na Baboy is one of them. This Filipino classic gathers tender pork, roasted tomatoes, long green peppers, daikon, taro, and bright vegetables in a broth made deeply sour with tamarind. As it simmers, the kitchen fills with that unmistakable aroma: tangy, warm, and soothing, the kind that wraps around you like a familiar hug after a long day.

Served steaming with rice and topped with roasted green beans, scallions, and fried garlic, this sinigang is more than a stew — it’s a feeling. A bowl that brings people together, rooted in Filipino tradition yet comforting in any corner of the world. Vibrant, soulful, generous, and endlessly satisfying.

🛒 Ingredients (6 people)

• 1 lb (450 g) plum tomatoes
• 2 long green peppers
• 1 tbsp neutral oil
• 1 head garlic, minced
• 1 small red onion, finely diced
• 1 scallion, white and green parts separated
• 1.5 lb (680 g) pork shoulder, cut into 1‑inch pieces
• 32 oz (945 ml) tamarind concentrate
• 1 pack Knorr sinigang tamarind mix
• 1 small daikon radish, sliced
• 1 small taro root, sliced
• 1/2 lb okra (optional), halved
• 6 oz green beans, cut into 2‑inch pieces
• 3 tbsp coconut oil
• 2 tbsp garlic powder
• Kosher salt
• 1/4 cup calamansi juice (or more to taste)
• 1/4 cup fish sauce (or more to taste)
• Fried garlic, for garnish

🍲🔥 How to Make a Perfect Sinigang na Baboy

1. Roast the tomatoes
Place whole tomatoes on a foil‑lined tray and roast at 375°F (190°C) until skins split and char slightly. Core and quarter once cooled.

2. Char the peppers
Roast green peppers over an open flame or under the broiler until blistered. Remove stems and chop everything — skin, seeds, and all.

3. Build the aromatic base
In a large pot, heat oil and sauté garlic, onion, scallion whites, chopped peppers, and pork until lightly browned.

4. Add the broth
Pour in 4 quarts of water, scraping up browned bits. Stir in tamarind concentrate and sinigang mix. Bring to a boil, then simmer 15 minutes.

5. Add the roots
Add roasted tomatoes, daikon, and taro. Simmer for 30 minutes until tender.

6. Roast the vegetables
Toss okra and green beans with coconut oil, garlic powder, and salt. Roast until lightly browned.

7. Season the broth
Add fish sauce and calamansi juice little by little until the broth is bright, sour, and balanced.

8. Serve beautifully
Ladle the soup into bowls, add pork and vegetables, then top with roasted green beans, scallion greens, and fried garlic.

🍚✨ To Serve

Enjoy sinigang with freshly steamed rice — the perfect partner to its bright, tangy broth. A dish that brings warmth, comfort, and Filipino tradition straight to the table, every single time.

#ComfortFood 🍲 #SourAndSoulful 🍋 #HomeCooking 🌿 #BrightBroth 💛 #FilipinoFlavors 🌶️