Sinigang na Bayabas (Pork in Guava Soup)

Sinigang na Bayabas (Pork in Guava Soup)

Most of the Filipinos love sinigang specially the tamarind based variant  but there are a lot of variations of this lovely soup dish, ingredients can vary like the use of different meats and vegetables but the stock or souring agent is barely changed as the tamarind will be the first choice for this dish. There are some lesser known souring agents used also in this dish like guava, calamansi, lemon, balimbing (star fruit), kamias (bilimbi), raw mangoes, santol (wild mangosteen) which I suggest every sinigang lover should try because you will definitely have different experience on each of these variants.

For this post I will use guava as I had recently tried it when we had a dinner at our friends house and since then I started craving for it so I have to make my own at home. It has that guava sweet taste but I added some tamarind hint to it so it will still have that tangy flavour as this dish is the least sour among the souring agents I mentioned above.


800g Pork Belly, Cubed
1 large red onion, chopped
1 small packet sinigang (tamarind) mix
2 medium tomatoes, chopped
1 bunch of kangkong (water spinach)
8 pieces small taro
1 bunch sting beans, cut into 2 inch pieces
6 pcs small guava, quartered
fish sauce


1. Place pork in a pot, pour water in pot until the pork is barely covered
2. Add the taro and chopped tomatoes, bring to a boil then simmer for 30 minutes
3. Add guavas and continue to simmer for 15 minutes.
4. Add the sinigang mix and string beans and cook for 5 minutes
5. While boiling add the kangkong leaves and cover, turn of the heat.
6. Season with pepper and fish sauce

You can buy your Sinigang/Tamarind Mix in Amazon, here are some links:

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18 thoughts on “Sinigang na Bayabas (Pork in Guava Soup)

  1. Whoa, I thought using guava solely would make it ‘sinigang’ tasty.. adding a packet of tamarind mix is the secret??

    • I came across guava in pork-soup by accident. Adding to the pork-soup Frozen “pork skin”, which was frozen guava. Turned out to be a very tasty soup. Shall make it again. Just do not bite hard on the pips.

  2. Dear Mr. Macaalay,
    Kudos to you for doing a great service in promoting Filipino cuisine to the world. Our cuisine is so underrated… its getting its bit of attention because of people like you! Mabuhay ka!

    Request: Please post the varied styles of sausages (Longganisa) found in the Philippines

  3. I just wanted to let you know that you are a Genuine Blogger. Celebrate your blog, as it is comes across to the reader as heartfelt and genuine. There are no rules with this honor. Accept it and relish in the thought that your blog is “award worthy” without having any strings attached. If you choose to give this award to a deserving fellow blogger, please do so with no “rules.” Award it to someone for his or her genuineness in blogging. Free and clear.
    Kay aka Babygirl – Pure Complex

  4. Pingback: Lemongrass Tamarind Chicken « Ang Sarap (A Tagalog word for "It's Delicious")

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  6. Hey Raymond! This looks and sounds amazing! I am able to get my hands on pretty much all the ingredients except for water spinach… Any good substitution?

  7. I tried guavas today, and you’re right–they’re not as sour as we thought they’d be. Make sure the seeds are removed, as they can be a nuisance while eating the sinigang!

  8. Pingback: Guava and Cream Cheese Pastry | Ang Sarap (A Tagalog word for "It's Delicious")

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