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Sinigang sa Ube 1

Sinigang sa Ube

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 1 hour 20 mins
  • Total Time: 1 hour 35 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Sinigang sa Ube as the name suggest is a type of sinigang where ube is used instead of the usual taro, this then changes the soups colour to have a purple tint and adding a funny but good texture of ube to the dish making it slightly creamy and tones down that sharp sour taste.


  • 1 kg Pork Belly, cubed
  • 150200 g okra medium sized, sliced in half
  • 1 bunch of kangkong (water spinach) or any leafy vegetables
  • 3 cups cubed ube or purple yam
  • 1/2 daikon radish, sliced
  • 1 large red onion, roughly chopped
  • 1 packet sinigang (tamarind) mix or 400 g tamarind
  • 2 medium tomatoes, chopped
  • 3 pcs green finger chillies
  • water
  • fish sauce
  • freshly ground black pepper


  1. Place pork and chopped tomatoes in a pot, pour water in pot until the pork is barely covered bring to a boil. If using tamarind place it on a muslin cloth and tie the ends. Bring to a boil then simmer for 30 minutes.
  2. Add the ube and daikon radish then continue to simmer for 30 minutes.
  3. Add the sinigang mix or if using tamarind extract all the juice by wringing the muslin cloth multiple times then remove once all juice is extracted.
  4. Add green finger chillies and okra then cook for 5 minutes
  5. While boiling add the kangkong leaves and cover, turn of the heat.
  6. Season with freshly ground black pepper and fish sauce