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Photo of Pork sinigang (Filipino stew) by WW

Pork sinigang (Filipino stew)

Total Time
1 hr 50 min
20 min
1 hr 30 min


Canola oil

1 tbs, or sunflower oil

Pork loin chop, raw

740 g, (Buy 3x310g chops) fat trimmed, bones discarded

Brown onion

1 medium, finely chopped

Red capsicum

1 medium, thickly sliced

Canned diced tomatoes

400 g, (1x400g can)

Tamarind puree

2 tbs, (paste)


6 baby, thickly sliced

Beans, snake

200 g, cut into 5cm lengths

Fish sauce

1½ tbs

Fresh green chilli

1 whole, thinly sliced


  1. Heat oil in a large saucepan over medium-high heat. Cook pork, turning, in batches, for 3 minutes or until browned. Transfer to a plate.
  2. Cook onion, capsicum and 1 tablespoon water in same pan, covered, for 5 minutes or until softened. Add tomatoes, tamarind, eggplant, pork and any juices and bring to the boil. Reduce heat and simmer, covered, for 1 hour.
  3. Add beans and cook, covered, for 15 minutes or until pork and vegetables are tender. Add fish sauce and stir to combine. Serve sprinkled with chilli.


SERVING SUGGESTION: Microwave brown rice. TIPS: You can also brown and cook the pork bones in the stew for added flavour if you wish. Just remember to remove them all before serving. You can use green beans instead of snake beans. Store any leftovers (without chilli) in an airtight container in the fridge for up to 2 days, or freeze for up to 3 months. Reheat in the microwave or in a saucepan on the stovetop.