My Food and Travel Stories

Sinigang na Baboy with Korean Radish and Mustard Leaves

Sinigang/ Sigang : A classic Filipino dish made by boiling meat or fish and any sour ingredient like Camias, Tamarind, or Miso

We had a trip to La Trinidad, Benguet to find the Air 21 office, but unfortunately, we didn’t find it. The people from the supposed building said that the office got transferred somewhere. We tried looking for the new location but alas, we didn’t have any luck either.

Thankfully, we were still able to turn that unfaithful event into something fruitful because we went for a good old stroll. We went to the Public market of La Trinidad to check the local produce. We were still not sure what to cook for dinner, so we just tried looking at all the possible ingredients we could use. In the end, we chose pork. We bought half a kilo for Pork Sigang, and then another half for my special Marinated Pork (which I will share to you in the next post).

We saw a couple of interesting finds, so instead of going for the typical Pork Sigang recipe, we played around a bit with the ingredients.


  • 1/2 Pork
  • 1 medium piece Korean Radish
  • 3 pieces of small sized tomatoes
  • Mustard
  • 3 pieces of Shallot (We call it Lasona/Lasuna)
  • 1 1/2 tablespoon of Fish Sauce (Patis)
  • Sinigang Mix (I do recommend you to try using more natural ingredients such as Tamarind paste)
  • Pork Cube ( If you have more time, go for something more natural like Pork broth)


  • It’s really fairly easy to cook Pork Sinigang or any kind of Sinigang at all. You just need to throw in the chunks of pork into the  boiling water and wait for it to get all tender. Take note that you should just put enough water for the meat to boil in. Don’t put too much because you don’t want to drown out all the flavor. After some time, you would see that the broth begins to reduce.
  • When you could already stick a fork easily into a piece of the pork you are cooking, then you add the shallots, and the sliced bits of tomatoes.
  • Add in the Knorr Pork cubes. If you’re using pork broth, then you could just pour in the broth and then you wait for it to simmer again.
  • You later put the tamarind mix or paste, and the fish sauce.Let it simmer. Then add in the Mustard.

We were really weren’t sure how it would taste. I remember how the vendor remarked the Mustard’s taste. She said it’s not going to be bitter, but the person who was also buying from her said that it’s not THAT bitter. Imagine the horrors of not knowing how it would really taste like. Hahaha!

But fortunately, it was really good. The Korean Radish was a little bit more bland than the regular radish. The dish smelled less pungent because of that. The mustard also gave more dimension to the dish as it elevated the usual sourness of sinigang with its herby flavor. We literally even spiced it up a bit more with a few chilies. We crushed three pieces of those small chillies into the soup. It was really so scrumptious. You should try it too!

So, have you ever tried making a dish out of the ingredients that are presented to you by a certain situation? Let me know! Comment below!


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