This Sinigang na Baboy sa Bayabas recipe is Filipino soup made with pork and vegetables in overly ripe bayabas or guava powdered mix 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 is the tagalog term for guava. 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 always made sinigang sa bayabas soup.
It was good plus guava is high in Vitamin C. Also, 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 and it is definitely an acquired taste.
Some Asian stores don'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 fatty than pork belly.
We don't eat the fat anyways so it is more economical to use neck bones. More flavor and meaty.
Filipino food always use fresh ingredients like garlic, onion, tomatoes and peppers. Although, there are powdered spices and seasonings, I don't suggest subbing these ingredients.
Neck Bones - If you are not aware, bones add so much flavor to soup and that is the reason I prefer to use neck bones.
As you can see, I used meaty bones and it is really good with Sinigang. If this is not the case, you can substitute it with pork belly, pork shoulder, pork butt or Country-style ribs.
Note: Also, if you have kids and elders, it is best to strain the soup to remove small pieces of bones.
Sinigang sa Bayabas Mix - If you live in an area with abundant fresh guavas, definitely use this. Use overly ripe guavas for a tastier soup.
I have listed in the recipe to use 8 guavas, if you have more, it does not hurt to use more.
Vegetables - I used okra, spinach and napa. Use whatever is available in your area.
Storing and reheating leftover
Leftover sinigang bayabas soup is delicious especially if bones is used to flavor the soup.
Refrigerate leftover up to 3 days in an airtight container or freeze up to a month.
Reheat in a pot or in the microwave.
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.
Tip: Trim some of the fat around the bones or around the meat for a healthier soup.
Watch my video and try it today! Magluto na tayo.
Sinigang na Baboy sa Bayabas
- 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
- 6 okra
- 5 Napa leaves
- 2 Thai chili
- 4 cups fresh spinach
- 3 tablespoons fish sauce
- salt to taste
- In a medium-sized pot, add the pork neck bones and water. Once it starts to boil, remove scum that floats on top.
- Add tomato and onion. Note: If using ripe guavas add that too.
- 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 more fish sauce. Serve hot.
- I prefer to use meaty neck bones. Bones add so much flavor to soup plus it is less fattier than pork belly.
- If fresh guavas are abundant in your area, definitely use that instead of powdered mix. Use overly ripe guavas.
- If using bones, strain the soup for more bones especially if you have kids and elders in your household.
- Store leftover in the refrigerator up to 3 days.