This one-pot sinigang rice cooks pork belly, tomatoes, tamarind, and rice all in the same pot for a savory and tangy meal (see the classic recipe here!). Finished with tender vegetables steamed right on top, it’s an easy weeknight dinner that’s cozy, comforting, and packed with flavor!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Pork belly: This is what will give the sinigang its rich, fatty flavor. Thinly-sliced belly will allow you to cook this in just half an hour, but feel free to go with pork butt or shoulder as well.
Tomato, onion, radish, eggplant, bokchoy: The classic veggies found in almost all sinigang. I like to chop these into bite-sized pieces so they cook thoroughly within the proper time.
Jasmine rice: While this recipe is optimized for jasmine rice, you can also use short-grain or basmati if that’s what you have stocked –just adjust the cooking times and water ratios accordingly.
Tamarind concentrate: This will give the rice its iconic sour, tamarind flavor. If you’d like it more sour, I’d recommend adding additional sinigang mix (if you have it on hand), as adding more concentrate will risk adding too much moisture to the rice.
Pork bouillon, fish sauce: Mom always added these to her sinigang for a deeper savory and umami taste. These can technically be omitted and replaced with kosher salt to taste instead, but the flavor will be lighter.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Cook the pork belly until browned and its fats render, then add in the tomato and onions and cook until softened.
Add in the rice, water, tamarind, fish sauce, and pork bouillon. Let this simmer.
Lay the radish, eggplant, and bokchoy on top. Cover, and continue cooking until the vegetables have softened and the rice is fully cooked. Serve warm.
Cooking Tips
Use a non-stick pot: Ideally go for a non-stick pot to prevent your rice from burning underneath since we won’t be stirring it at all while it cooks.
Adjust your sinigang to taste: Like with any sinigang, feel free to adjust the sourness to taste. I’d recommend using additional sinigang powder mix over the tamarind concentrate as to avoid adding too much moisture to the dish.
One-Pot Sinigang Rice
This one-pot sinigang rice cooks pork belly, tomatoes, tamarind, and rice all in the same pot for a rich, savory, and deeply tangy meal that still tastes like real sinigang. Finished with tender vegetables steamed right on top, it’s an easy weeknight dinner that’s cozy, comforting, and packed with flavor!
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Ingredients
1/2 pound pork belly, thinly-sliced
1 small tomato, chopped (I used Roma)
1/2 yellow onion, chopped
1 cup rinsed jasmine rice
1 cup water
1/4 cup tamarind concentrate
1/2 pork bouillon cube, well crushed
1 teaspoon fish sauce, and more to taste
White radish, thinly-sliced
Eggplant, thinly-sliced
Baby bokchoy, leaves separated
Directions
- Heat a medium non-stick pot over medium-high heat. Add in the pork and cook until browned all over and its fats begin to render, about 7 to 10 minutes (you may scoop out some rendered fat at this point if you’d like).
- Add in the tomato and onions. Cook for about 3 minutes, until softened.
- Add in the rice, water, tamarind concentrate, fish sauce, and pork bouillon, stir well to dissolve the bouillon. Bring this to a boil, then cover, and let simmer on medium-low for 15 minutes.
- Once the time is up, turn off the heat. Lay the radish, eggplant, and bok choy on top of the rice. Cover, and let sit for another 15 minutes to finish cooking. The rice should be soft and liquid absorbed, while the vegetables softened.
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