Sigang iking babi (pigtail sour soup)


I am an unabashed fan of pig’s tail especially in lechon (whole roasted pig) and in stews and soups. I found several of them in our local grocery so I happily ordered three, asked the butcher to cut them into small pieces and bought the rest of the ingredients for the sinigang. I took the short cut and used a sinigang mix (sampaloc powder) in a sachet. But it was good still.

The ingredients are:
1/2 kilo of pig’s tail, cut into small pieces
1 radish, cut into cubes
3 tomatoes, sliced
1 finger chili (fresh jalapeno as alternative)
1 bunch of kangkong (Philippine spinach, bokchoi as alternative)
1 sachet of instant sinigang mix (I like the Knorr brand)

Boil the pig’s tail in 3 cups of water until tender. Skim off any scum that floats up the surface. Add the radish and simmer until the slices are tender but not mushy. Add the sinigang mix and the rest of the vegetables. Optional to season with fish sauce. Serve really hot with a dipping sauce of fish sauce with mashed chili (preferably the one you put into the soup). This has to be eaten with boiled rice.

Ummm. Comfort food. The pig’s tails are supposed to be soft and gelatinous and oh so delicious. 🙂


2 Comments Add yours

  1. Guagua Girl says:

    I told my mom about the sigang iking babi and she started waxing poetic, LOL! She misses it, so now I have to see if there’s a place near them that sells it. Or maybe I’ll make a trek to Chinatown. I admit, I’ve never had iking babi. I just always ignored the tail in lechon. But now I know better!


  2. Betis Boy says:

    Ha.ha. Just like pig’s ears it must be an acquired taste. It is sinewy and cartilagenous (sp?) and chewy and rich 🙂


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