There’s something special about taking something everyone knows and making it unforgettable. Sentro 1771 in Makati City knows this well. They’ve mastered the art of giving Filipino classics a modern twist.
I came here for their Sinigang na Baboy. Pork sinigang. A dish as Filipino as it gets. But this wasn’t just any sinigang—it was a revelation.
Table of Contents
First Impressions
Sentro 1771 feels like a home you wish you had. It’s familiar yet elevated. Comfortable but undeniably polished. A place where tradition and innovation meet, and where Filipino cuisine is given the spotlight it deserves.
The Main Event: Pork Sinigang
The Pork Sinigang came steaming to the table, and the first surprise was their approach to the broth. Before the dish is served, they bring the soup for a “taste test.” Adjust the sourness, they say. Add more tang, or let it stay mild—it’s your call. This tiny act of customization made the experience feel personal, like the dish was made just for me.
The broth itself? Bold, sour, savory, and completely addicting. It’s the soul of the dish. But the real star was the pork. Tender, juicy, and perfectly cooked, it practically melted in my mouth. Surrounding it were the usual suspects: radish, tomatoes, green beans, and kangkong (water spinach). Each vegetable was fresh, vibrant, and cooked just enough to keep its bite.
Paired with a simple serving of rice, every spoonful became an orchestra of flavors—comforting yet surprising, traditional yet modern.
But here’s the thing: you don’t have to dine at Sentro 1771 to experience the magic of Sinigang na Baboy. Inspired by my visit, here’s a simple recipe you can recreate at home to bring a taste of this classic dish to your table.
Homemade Sinigang na Baboy Recipe
Filipino Pork and Vegetable Sour Soup
Dive into the rich flavors of the Philippines with our authentic Pork and Vegetable Sour Soup! A delightful medley of tender pork belly, tangy tamarind, and fresh vegetables come together to create a heartwarming dish that’s perfect for any occasion. Inspired by the techniques of renowned chefs, this sinigang recipe brings a comforting taste of home with every spoonful. Easy to prepare and bursting with vibrant flavors, it’s a must-try for soup enthusiasts looking to explore global cuisine. Get ready to impress your family and friends with this nutritious and flavorful Filipino classic!
4
servings15
minutes1
hour350
kcal5
minutes1
hour20
minutesKeep the screen of your device on
Ingredients
- Proteins
2 pounds pork belly cut into cubes
2 quarts water for the broth base
- Vegetables
1 pound fresh tamarind either fresh or in pods
1 bunch water spinach roughly chopped
8 string beans trimmed and sliced into 2-inch lengths
2 eggplants sliced into rounds
1 daikon radish peeled and sliced
8 okra pods ends trimmed
2 tomatoes quartered
2 long green peppers cut into strips
1 onion sliced into wedges
- Seasonings
fish sauce to taste
freshly ground black pepper to taste
- Alternative Ingredients:
Pork Belly: Substitute with pork shoulder or beef brisket for a different flavor profile.
Tamarind: Use tamarind paste or lemon juice if fresh tamarind is unavailable.
Fish Sauce: Replace with soy sauce for a vegetarian option omit for strict dietary needs.
Water Spinach: Spinach or kale can be used as last-minute substitutes.
Okra: Green beans or zucchini can be used if okra is not available.
Directions
- Prepare the Tamarind Base – In a large pot, combine the tamarind and water. Bring to a boil and let it simmer for 40 minutes to extract the sour flavors. Use a kitchen sieve or strainer to filter the broth, pressing the tamarind to release any remaining juices, approximately 5 minutes.
- Simmer the Meat – Pour the strained tamarind broth back into the pot. Bring to a boil, then add the pork belly, onion wedges, and half of the tomato wedges. Skim off any scum that rises to the surface. Season with 1 tablespoon of fish sauce and ground black pepper. Cover and allow to simmer gently for 1 hour to tenderize the pork.
- Add Root and Eggplant – Incorporate the sliced daikon radish and eggplant into the pot. Let them cook together for about 5 minutes until they begin to soften.
- Incorporate Remaining Vegetables – Add the green pepper strips, string beans, remaining tomato wedges, and okra pods to the soup. Continue cooking for an additional 3 minutes to blend the flavors.
- Final Vegetables and Seasoning – Stir in the chopped water spinach stems, season with additional fish sauce and ground black pepper to taste, and cook for another 2 minutes.
- Finish the Dish – Add the water spinach leaves to the pot. Cover and remove from heat, allowing the residual warmth to gently cook the leaves for approximately 3 minutes before serving.
Equipment
- Chef’s Knife
- Cutting Board
- stainless steel cookware set
- strainer
- measuring cups and spoons
Nutrition Facts
- Calories: 350kcal
- Fat: 20g
- Saturated Fat: 7g
- Cholesterol: 60mg
- Sodium: 800mg
- Potassium: 700mg
- Carbohydrates: 15g
- Fiber: 5g
- Sugar: 7g
- Protein: 25g
- Vitamin A: 1500IU
- Vitamin C: 40mg
- Calcium: 100mg
- Iron: 3mg
This recipe brings the essence of Sinigang na Baboy to your home. It’s not just a dish; it’s a story of comfort, culture, and connection.
Sentro 1771 reminded me that great food doesn’t just satisfy—it sparks something deeper. It’s a bridge between the past and the present, a celebration of heritage reimagined for today.
If you ever find yourself in Makati, don’t miss Sentro 1771. Order the Sinigang na Baboy and savor how they’ve elevated a beloved classic. And if you can’t make the trip, this homemade recipe is your passport to experiencing the warmth and magic of Filipino cuisine.
Because great food doesn’t just feed you—it stays with you. Forever.
4
