Authentic Filipino Sinangkutsa Recipe: A Taste of the Philippines

Ingredients

  • 1 kilogram pork shoulder
  • 1 head of garlic, peeled and crushed
  • 1 tablespoon black peppercorns
  • 1 tablespoon salt
  • 3 tablespoons white sugar
  • 1 cup soy sauce
  • 1/2 cup water
  • 1/2 cup vinegar
  • 3 pieces of dried bay leaves
  • 1 tablespoon vegetable oil
  • 1 large onion, sliced
  • 1 large potato, sliced
  • 1 large carrot, sliced
  • 1 bell pepper, sliced

Steps and instructions

  1. Cut the pork shoulder into serving pieces.
  2. In a large bowl, combine the crushed garlic, black peppercorns, salt, sugar, soy sauce, water, and vinegar. Mix well.
  3. Add the pork pieces to the marinade. Make sure that all the pork pieces are coated with the marinade. Cover the bowl and let it marinate for at least 3 hours, or preferably overnight in the refrigerator.
  4. After marinating, remove the pork pieces from the marinade. Save the marinade for later use.
  5. Heat the vegetable oil in a large pot over medium heat. Add the onion and sauté until it becomes soft and translucent.
  6. Add the marinated pork to the pot and cook until all sides are browned.
  7. Pour the saved marinade into the pot. Add the dried bay leaves. Bring the mixture to a boil.
  8. Once boiling, lower the heat and let it simmer for about 45 minutes to 1 hour, or until the pork is tender.
  9. Add the potato, carrot, and bell pepper to the pot. Continue to simmer for another 15 minutes, or until the vegetables are cooked.
  10. Check the seasoning and adjust if needed. Turn off the heat.
  11. Transfer the Sinangkutsa to a serving plate and serve with hot steamed rice.

Tools for making

  • Cutting board - Used for cutting and preparing the ingredients.
  • Knife - Essential for cutting the pork shoulder, garlic, onion, potato, carrot, and bell pepper.
  • Large bowl - Used for marinating the pork.
  • Large pot - Used for cooking the Sinangkutsa.
  • Spatula - Used for stirring the ingredients while cooking.
  • Measuring cups - Used to accurately measure the soy sauce, water, vinegar, and other liquid ingredients.
  • Measuring spoons - Used to measure the salt, sugar, black peppercorns, and other spices.
  • Tongs - Helps in flipping and turning the pork pieces while browning.
  • Plate - Used for transferring the cooked Sinangkutsa to serve.

Recipe variations

  • Use chicken or beef instead of pork
  • Add vegetables like green beans, cabbage, or bok choy
  • Include pineapple chunks for a sweet and tangy twist
  • Replace soy sauce with tamari or coconut aminos for a gluten-free version
  • Experiment with different types of vinegar such as apple cider vinegar or balsamic vinegar
  • Add a spicy kick by incorporating chili peppers or chili flakes
  • For a vegetarian option, substitute the meat with tofu or tempeh
  • Try different herbs and spices like oregano, thyme, or paprika to enhance the flavor
  • Include other root vegetables like sweet potatoes or turnips
  • For a richer taste, add coconut milk to the marinade

Recipe overview

Sinangkutsa is a traditional Filipino dish that is sure to delight your taste buds with its rich and savory flavors. This hearty stew features tender pieces of pork shoulder that have been marinated in a tangy blend of soy sauce, vinegar, garlic, peppercorns, and bay leaves. The marinated pork is then slowly simmered until tender, along with aromatic onions and a variety of vegetables for added texture and flavor. This cooking process allows the flavors to fully soak into the meat, resulting in a dish that's bursting with flavor. The recipe might take a bit of time due to the marinating and slow-cooking process, but the end result is definitely worth the wait. Pair it with a plate of hot steamed rice for a satisfying and comforting meal.

Common questions

  1. How long should I marinate the pork? - It is recommended to marinate the pork for at least 3 hours, or preferably overnight in the refrigerator.
  2. Can I use a different cut of pork? - Yes, you can use a different cut of pork such as pork belly or pork loin if preferred.
  3. Do I need to save the marinade? - Yes, you need to save the marinade as it will be added to the pot later for cooking.
  4. What can I use instead of soy sauce if I have a soy allergy? - If you have a soy allergy, you can try using tamari sauce or coconut aminos as a soy sauce substitute.
  5. Can I add other vegetables? - Yes, you can add other vegetables of your choice, such as green beans or peas, to the Sinangkutsa.
  6. How do I know when the pork is tender? - The pork will be tender when it easily falls apart or can be easily pierced with a fork.
  7. Can I adjust the seasoning? - Yes, you can adjust the seasoning according to your taste. It's recommended to taste the dish before adding any additional salt or spices.
  8. What can I serve with Sinangkutsa? - Sinangkutsa is delicious with hot steamed rice. You can also serve it with a side of pickled vegetables or a fresh salad.

Serving dishes and utensils

  • Large bowl - Needed for marinating the pork
  • Large pot - Used for cooking the Sinangkutsa
  • Knife - To cut the pork shoulder and vegetables
  • Cutting board - For safely cutting and preparing ingredients
  • Garlic peeler - Optional but helpful for easily peeling the garlic cloves
  • Measuring spoons - To accurately measure the ingredients
  • Stirring spoon - For mixing the marinade and stirring the pot
  • Tongs - Useful for flipping and handling the pork pieces
  • Serving plate - Used for presenting the Sinangkutsa

Origin stories

Sinangkutsa, also known as Adobong Baboy, is a well-loved dish from the Philippines, a country renowned for its diverse culinary heritage. This savory dish reflects a blend of Spanish and Chinese culinary influences, as seen in the use of soy sauce, vinegar, and bay leaves, ingredients indicative of the global trade routes that passed through the archipelago in the past. Stories say that during the Spanish colonial period, locals would cook this dish in large batches due to its long shelf life, which suited the needs of Filipino farmers who labored long hours in the fields and fishermen who spent days at sea. The robust and hearty flavors of Sinangkutsa, combined with its rich cultural history, make it a true representative of Filipino cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.