Sinigang na Baboy sa Bayabas is a Filipino soup using ripe Bayabas (guava) as it’s souring agent. As with any Sinigang you can use a variety of vegetables with this soup. Sinigang has many variants and one of these is Sinigang na Baboy sa Bayabas. Bayabas as the souring agent is barely sour instead it is sweet. Sinigang sa Bayabas is not as popular as the Sinigang sa Sampalok (tamarind).
Growing up we had a huge guava tree in our backyard. My Dad’s Mom was Kapampangan and she always made sinigang sa bayabas soup. It was good plus guava is high in Vitamin C. I also remember my grandmother boiled guava leaves and used the liquid to clean open wound.
Some people might not like the sweetness of the guava fruit in their soup so it is an acquired taste.
The Asian store by me doesn’t always carry guavas but luckily there is a Sinigang sa Bayabas powdered mix. For this recipe I used the mix instead of fresh ripe guavas. Also when making Sinigang soup I prefer to use neck bones. It is tastier and less fat.
How to make Sinigang na Baboy sa Bayabas
Cooking Sinigang na Baboy sa Bayabas is similar to making Sinigang na Baboy sa Sampalok except for the souring agent. Watch my video and try it today! Magluto na tayo.
- 4 cups water
- 2 pounds pork neck bones substitute with 1 pound pork belly
- 2 large tomato sliced in half
- 4 teaspoons guava mix or 8 pieces ripe guava quartered
- 1 small onion quartered
- 1 stalk lemon grass cut into pieces
- 6 okra
- 5 Napa leaves
- 2 thai chilis
- 4 cups spinach
- 3 tablespoons fish sauce
- salt to taste
In a medium-sized pot, add the pork neck bones, tomato, onion and water.
Note: If using ripe guavas add that too.
Bring to a boil. Lower heat to medium-low.
Simmer and cook until meat is tender.
Puree tomato using kitchen utensil.
Stir in Sinigang sa Bayabas mix and fish sauce.
Add fish sauce, okra and thai chilli. Cook for 3 minutes.
Add napa and spinach.
Season with salt or fish sauce.