My family could eat Pork Sinigang every single day. It’s one of the few dishes we all love which makes me happy because I grew up eating it several days a week! However, my mom and I disagree on a few things when it comes to this dish. First, she is adamant that the dish is spelled “cnigang.” She’s probably right (since she was born and raised in the Philippines, after all) but since the seasoning packages say sinigang, and since the “si” makes more sense to me than the “cn,” I’m going to stick to my version. Besides, my recipe for Instant Pot Pork Sinigang is a definite departure from hers! It’s our favorite soup so I had no choice but to adapt it for my Instant Pot.
The spelling of this traditional Filipino soup isn’t the only part we disagree on. We disagree on some of the ingredients. Seriously, cooking my pork sinigang in the Instant Pot cuts the cooking time by half. The other benefit is that the Instant Pot keeps the heat contained so the kitchen doesn’t get as hot. Living in Florida, keeping the cooling costs down is difficult so this perk is a big deal!
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For those of you that have never been exposed to Filipino food, let me give you the quick run down on sinigang. Sinigang is a (slightly) sour soup made meat, vegetables, and tamarind. It’s quick, inexpensive and delicious over jasmine rice. Rather than using fatty cuts of pork, I like to make it with lean meat.
Recently, Smithfield®, the brand that makes the only pork ribs I’ll buy, came out with new cuts. I prefer Smithfield All Natural Pork because the it’s tender and juicy, without added preservatives, steroids, hormones or artificial ingredients. The cuts are hand selected for coloring and marbling so it’s guaranteed to be tender!
You can find it at Walmart and make sure you check for a coupon on Ibotta, my favorite grocery savings app! I’ve seen it pop up periodically.
In fact, 3 out of the 4 members in my family list it as their favorite dish. The hold out has proclaimed it her second favorite meal. We aren’t surprised since Pea told us she was going to marry fried chicken when she was a toddler.
Don’t forget to check Shopkick and Ibotta before shopping! I’m saving up my Shopkick points and Ibotta rebates until Christmas and using the money from Ibotta and the Shopkick Gift Cards for Christmas shopping.
Instant Pot Pork Sinigang
- 2-3 pounds Smithfield All Natural Boneless Chops and/or Smithfield All Natural Boneless Loin Filet cut into 2 inch cubes
- 3 cloves of garlic, minced
- 1 TBL Olive Oil
- 1 packet of sinigang soup mix (found in Asian stores, Amazon, Walmart or Walmart.com)
- 32 oz of chicken broth or chicken stock
- Approximately 32 oz of water
- Spinach (1-2 bags or 4 if you are like my family and love it)
- 3 tomatoes (sliced)
- 1 large onion coarsely chopped
- package of radishes (Taro Root or Gabi is traditionally used instead of radishes.)
- 2 TBL patis (fish sauce that can be found in the international foods aisle)
- Juice from 1 lemon
- salt and pepper to taste
Using Saute function, add the olive oil to your Instant Pot. Add pork,salt, pepper, and garlic. Brown the pork to lock in the juices.
Not sure how to use the saute function on your Instant Pot? Sauteing is one of my favorite Instant Pot functions.
Press cancel to cancel saute function.
Next, pour in the chicken stock.
Seal Instant Pot and cook on MANUAL for 15 minutes.
Allow the pressure to naturally release for 5 minutes then quick release (move the knob to “vent”.) Make sure you stand back so that the steam doesn’t burn you.
Add the onion, radishes, tomatoes, half of the seasoning packet, fish sauce, and water.
Reseal and manually cook for 5 minutes.
After timer goes off, allow pressure to release for five minutes. Then quick release.
Remove the lid.
Put Instant Pot back on Saute.
Add the lemon juice, rest of the seasoning mix, and the spinach. Allow to cook until spinach is slightly wilted.
Serve steaming hot over jasmine rice.
My family requests this meal several times a month. To cut the prep time on busy soccer nights, I cut the meat and the vegetables ahead of time. After a late practice, I just have to pop everything into the Instant Pot. Since the recipe makes so much, I also freeze the leftovers. For an even quicker meal, I pull some out of the freezer and reheat it on the stove with more spinach. Try it and you’ll see why it’s a family favorite!