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Sinigang - Pressure Cooker - Food with Mae-36

Sinigang na Baboy sa Kamiyas

Pressure Cooker Recipes Ep 5: Sour Soup with Pork Bones and Tree Sorrel

Sinigang is a popular Filipino sour soup dish and one of my favorite foods when it’s gloomy and raining or cold in London Town. There are many variations to this dish just like Adobo. It can vary from the protein you use, either meat or fish or seafood and the type of souring agent you use. You can use tamarind, tomatoes, calamansi, unripe green mangoes, santol (cotton fruit), guava, kamiyas and sugar cane vinegar too. I think the most popular souring ingredients are tamarind, vinegar and tomatoes, especially when you live outside of the Philippines as most of the souring fruits are not available outside of the Philippines.

Sinigang is one of the dishes Filipinos can call our own. Throughout Philippine history we have borrowed dishes from our colinisers and traders; and made it our own but Sinigang has always been a Filipino dish. Although due to the messy past of the Philippines there are not many records of the origins of Sinigang. “Sinigang is indigenous to the country and found in almost every province under different names and regional variations.” – Dorren Fernandez from her book Tikim.

Also according to Doreen Fernanded from her book Tikim –  “The degree of sourness varies according to regional and individual taste, but the principles are the same”

This recipe is part of the ‘Pressure Cooker Recipes’ series. It’s for busy families and busy bees who don’t have much time to cook but still love home-cooked food. I hope you will enjoy this recipe! 

Swap it or Common Questions

Souring agent – I used Kamiyas for this recipe, it’s a small green fruit that is very sour. I used the dried ones that I bought from the Filipino shop in Earls court. I didn’t see this in Chinatown yet. You can use concentrated tamarind too, I usually use the Thai one, it comes in a block of unsweetened tamarind. You have to break off some when you use it. Like in this recipe of Sinigang

Do I have to add Ube (purple yam)? No you don’t have to add Ube, some people do and some don’t. 

Can I take out Gabi? Of course you can, this is optional. You can add any vegetables you like. 

Kang kong is not available where I live, what other vegetables can I use? You can use Pak Chio or Choi Sum. These are great alternatives. 

Sinigang - Pressure Cooker - Food with Mae-36


500-800g pork ribs
1 medium onions
6 garlic cloves
1 handful of kamiyas
1.5-2 tablespoons salt
2 tablespoons fish sauce
2-4 medium size tomatoes
200-330g ube
200-300gg gabi
6 inches long radish
200-300g okra
200-300g radish
1 bunch kang kong
Cooking oil



First set your Electric Pressure Cooker (EPC) to saute, heat some ooil, add onions and saute for about a minute. Followed by garlic, cook for another minute then add the pork bones and cook for 5 minutes. Next, add kamiyas, tomatoes, ube, gabi salt, pepper and fish sauce. Pour some water into the pork until the halfway line. Press cancel, set it to function: pressure cooker custom for 30 minutes. 


While that’s cooking you can prepare your vegetables.


Safely open your EPC, press cancel and set it to saute. Then add radish and okra. Let it simmer for 5 minutes or until they are soft. Next, add kangkong and simmer for another 2-3 minutes. Now your sinigang is ready! Best serve hot with some rice. 

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