Get ready to make your taste buds sing with this amazing sinigang pressure cooker recipe! This Filipino classic, Sinigang na Baboy, is a sour and savory pork soup that’s perfect for those who crave a comforting and flavorful dish. The use of a pressure cooker, like the Instant Pot, will make cooking this dish a breeze, saving you time and effort while still delivering that authentic taste. So, let’s dive right in and learn how to make this delicious sinigang pressure cooker recipe!
Why Pressure Cook Sinigang?
Pressure cooking is a popular cooking method that allows you to cook food quickly and efficiently. When it comes to making sinigang, using a pressure cooker has several advantages. First, pressure cooking cuts down the cooking time significantly compared to traditional methods. This means you’ll spend less time in the kitchen and more time enjoying your meal. Second, pressure cooking helps to tenderize the meat, making it perfect for sinigang’s signature pork shoulder or ribs. Finally, pressure cooking helps to intensify the flavors of the dish, giving you that authentic Filipino taste in every bite.
Choosing the Right Pork Cut
When it comes to sinigang, the type of pork used is essential to achieve the right texture and flavor. Sinigang na baboy typically uses pork belly, pork shoulder, or spare ribs. These cuts are ideal for slow cooking, as they have enough fat and connective tissue to become tender and flavorful over time. For this sinigang pressure cooker recipe, we’ll be using pork ribs, but feel free to experiment with other cuts if you prefer.
Souring Agents: The Heart of Sinigang
One of the key components of sinigang is its souring agent. Traditionally, tamarind fruit is used to give the dish its distinct sour flavor. However, it can be challenging to find fresh tamarind outside of Asian stores. Thankfully, there are several alternatives available, such as tamarind concentrate or sinigang mix. You can also use other souring agents like lemon juice or green mango if you’re feeling adventurous.
Adding Vegetables to Your Sinigang
Sinigang is not only about the pork, but it’s also about the vegetables that add color, texture, and nutrition to the dish. Some of the most common vegetables used in sinigang include bok choy, green beans, and water spinach. However, you can also customize your sinigang by adding your favorite veggies like green peppers, string beans, or even spinach. Just remember to adjust the cook time accordingly to avoid overcooked vegetables.
How to Make Sinigang Pressure Cooker Recipe
Now that you know the basics, it’s time to start cooking! Here’s a brief overview of how to make sinigang using a pressure cooker:
- Start by sautéing your aromatics, like medium onion and garlic, in olive oil using the saute mode of your pressure cooker.
- Add your pork ribs, cut into small pieces, and cook until browned.
- Add your souring agent, fish sauce, and enough water to cover the ribs, then pressure cook for the recommended cooking time.
- Once the pressure cooking is complete, do a quick release and add your vegetables. Cook for an additional 2-3 minutes until the veggies are tender.
- Season with salt and black pepper to taste, and serve with jasmine or white rice.
Enjoying Your Sinigang
Once you’ve finished cooking, it’s time to enjoy your sinigang! This Filipino soup is perfect for rainy days, family gatherings, or simply when you’re craving some comfort food. Pair it with steamed white rice and other Filipino favorites like Filipino adobo or Ube Flan for a complete and satisfying meal.
Whether it’s your first time making sinigang or you’re a seasoned pro, this sinigang pressure cooker recipe will quickly become a family favorite. So, go ahead and give it a try – you won’t be disappointed!
- 1.5 lbs pork, cut into 2-inch cubes
- 1 large onion, sliced
- 2 large tomatoes, quartered
- 2 cups water
- 1/2 cup tamarind soup base (sinigang mix)
- 1/2 cup fish sauce (patis)
- 1/2 cup calamansi juice or lemon juice
- 1 large daikon radish, sliced into 1/4-inch rounds
- 2 cups string beans, cut into 2-inch lengths
- 1 bunch spinach or kangkong (water spinach), cleaned, and leaves separated
- 2 green chili peppers (siling pangsigang), optional
- Salt and pepper, to taste
- Heat a tablespoon of oil in a pressure cooker and cook the pork cubes.
- Add the sliced onions and tomatoes, sauté for 2-3 minutes.
- Add the pork back, water, tamarind soup base, fish sauce, and calamansi juice.
- Cook on high pressure for 25-30 minutes.
- Release the pressure and add the daikon radish slices and string beans.
- Cook for 5-7 minutes, add green chili peppers if desired.
- Add the spinach or kangkong leaves and cook for 2-3 minutes.
- Adjust the seasoning with salt and pepper.
- Serve hot with steamed white rice.
If you prefer a different protein, you can easily replace pork with beef, shrimp, or fish. Adjust the pressure cooking time accordingly.
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 80mgSodium: 950mgCarbohydrates: 22gNet Carbohydrates: 19gFiber: 3gSugar: 5gSugar Alcohols: 0gProtein: 25g