Sinigang na Buto-Buto ng Baboy (Pork Neck Bones)
Pork Sinigang or Sinigang na Baboy is one of the Filipino favorite dish. This simple Pork Sinigang dish features pork neck bones (buto-buto ng baboy) simmered and seasoned with tamarind soup base using basic vegetables.
One of the secret of a delicious Pork Sinigang is using pork with bones. My favorite pork with bones to use is neck bones, easier to cook and full of juicy flavor. Neck bones don't have a ton of meat, but gives so much flavor to the broth. Pork neck bones have great flavor and can be as tender if cooked right. Simmered for an hour or until the meat falls off the bones.
- 2 lbs pork neck bones, rinsed well
- 1 large onion, sliced
- 2 large tomato, sliced
- 2 cups green beans, trimmed
- 1 bunch mustard green or bok choy, halved
- 1 pack tamarind soup base
- 2 tbsp fish sauce
- 1/2 tsp ground pepper
- salt to taste
- 1 1/2 quart water
- In a big pot, add water and pork neck bones. Bring into a boil then reduce heat to medium-low. Simmer for 45-60 minutes, skimming the surface of the soup to remove impurities.
- Add tamarind soup base, onions and tomatoes. Continue to simmer for 15 minutes or until pork bones meat starts to falls off the bones.
- Season with fish sauce and ground pepper. Taste test if more tamarind soup base or salt is needed.
- Add green beans and cook for 2 minutes.
- Add mustard greens or bok choy and cook for a minute.
- Remove pot from heat, transfer in a serving bowl and serve hot with steam rice. Enjoy!
(click on name link below the picture to see complete recipe)
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