Growing up in my Kapampangan Lola’s kitchen, Pork Bulanglang was always our family’s comfort food secret weapon: not your usual sinigang sa sampalok, but something even more special.
Every time I cook this guava-based soup now, the subtle sweet-sour broth instantly takes me back to weekend lunches in Pampanga, where the whole family would gather around the table, rice cooker always ready for second (or third!) helpings.
While tamarind sinigang will always have its place in Filipino cuisine, this Kapampangan version with its gentle sourness from bayabas hits differently. It’s like a warm hug in a bowl, especially when the pork belly is melt-in-your-mouth tender and the kangkong is perfectly crisp.
After years of making this pork bulanglang recipe, I can tell you it’s foolproof and absolutely worth trying, especially if you’re looking to expand your sinigang expertise beyond the usual sampalok.
Why You’ll Love This Recipe
- Unique Flavor Profile: Less tart than traditional tamarind sinigang, with subtle sweetness from guava
- One-Pot Meal: Complete nutrition with protein, vegetables, and soup
- Budget-Friendly: Uses affordable cuts of pork and common vegetables
- Authentically Kapampangan: A treasured regional variation of sinigang
- Versatile: Perfect for both rainy days and summer meals
Pork Bulanglang (Kapampangan Sinigang sa Bayabas)
Equipment
- Large Heavy-Bottom Pot (Kaldero) For even heat distribution and preventing scorching
- Fine-mesh strainer (salaan) For straining guava pulp
- Sharp knife (kutsilyo) For cutting meat and vegetables
- Wooden spoon (sandok na kahoy) For gentle stirring without scratching the pot
- Measuring cups and spoons (Panukat) For accurate measurements
- Cutting board (Sangkalan) For preparation work
Ingredients
For the Soup Base:
- 2 pounds pork belly Liempo – cut into 2-inch cubes
- 7 cups water Tubig
- 1 onion Sibuyas, peeled and quartered
- 1 tablespoon fish sauce Patis
Vegetables and Fruits:
- 1 bunch water spinach Kangkong – separated into stalks and leaves
- 1 pound fresh guava Bayabas – about 10-12 pieces
- 8 pieces taro Gabi – peeled and cut into 2-inch chunks
Instructions
Initial Preparation (Paghahanda):
- Temperature: Medium heat (Katamtamang init)
- Combine pork and water in pot (Pagsamahin ang baboy at tubig sa kaldero)
- Bring to boil (Pakuluan)
- Remove scum (Alisin ang bula)
Base Building (Paglalagay ng Pampalasa):
- Add onions and fish sauce (Ilagay ang sibuyas at patis)
- Lower heat to simmer (Ibaba ang init)
- Cook covered for 1-1½ hours until tender (Lutuin ng may takip hanggang lumambot)
Guava Preparation (Paghahanda ng Bayabas):
- Temperature: Continue simmering (Patuloy na mahina ang init)
- Cut guavas in half (Hatiin ang bayabas)
- Scoop out seeds (Alisin ang buto)
- Mash seeds with 1 cup water (Durugin ang buto sa tubig)
- Strain mixture (Salain ang piniga)
Final Assembly (Pagbuo):
- Add taro and guava (Ilagay ang gabi at bayabas)
- Cook for 5 minutes (Lutuin ng 5 minuto)
- Add kangkong stalks first, then leaves (Ilagay ang tangkay ng kangkong, sunod ang dahon)
- Season with salt to taste (Timplahan ng asin)
Tips from Lola’s Kitchen
- Choose pork belly with good fat marbling for better flavor
- Look for guavas that are slightly firm but give when pressed
- Don’t overcook the kangkong – it should remain crisp-tender
- Keep the broth clear by skimming regularly
- The best guavas for this dish are those that are 75% ripe
Traditional Serving Suggestions
- Serve hot with steamed rice (Mainit na kanin)
- Pair with patis-calamansi dipping sauce
- Optional side of fresh tomatoes and green chili
- Best enjoyed family-style in soup bowls
Troubleshooting
- If soup is too sour:
- Add a small piece of peeled potato to absorb excess sourness
- Balance with a pinch more salt
- If pork is tough:
- Continue simmering until tender
- Check water level and add hot water if needed
- If broth is cloudy:
- Strain the broth
- Return to clean pot and continue cooking
Ingredient Alternatives
- Pork Belly → Pork ribs or shoulder
- Kangkong → Spinach or morning glory
- Gabi → Potatoes or ube
- Fresh Guava → Guava powder (adjust quantity to taste)
- Fish Sauce → Salt (adjust to taste)
Storage & Reheating
- Refrigeration: Up to 3 days in airtight container
- Freezing: Up to 1 month (without kangkong)
- Reheating:
- Stovetop: Medium heat until hot
- Microwave: 2-3 minute intervals, stirring between
- Add fresh kangkong when reheating if desired
Variations
- Seafood Bulanglang
- Replace pork with shrimp or milkfish
- Reduce cooking time to 15-20 minutes
- Vegetable-Heavy Version
- Add sayote, labanos, and sitaw
- Include puso ng saging (banana heart)
- Spicy Version
- Add whole siling haba
- Include chopped ginger in base
FAQs
Q: Can I make this in advance? A: Yes, but add kangkong only when reheating. Q: Why use guava instead of sampalok? A: This is a regional Kapampangan variation that offers a more delicate sourness. Q: How do I know when the pork is done? A: It should be fork-tender and easily pull apart. Q: Can I use canned guava? A: Fresh is preferred, but canned can work – reduce quantity by half.Nutrition
The Story Behind Pork Bulanglang (Kapampangan Sinigang sa Bayabas)
In the heart of Pampanga, known as the culinary capital of the Philippines, Pork Bulanglang stands as a testament to the region’s innovative approach to Filipino cuisine. While most Filipinos are familiar with the sharp, tangy notes of traditional sinigang sa sampalok, this Kapampangan variation tells a different story through its use of native bayabas (guava) as the souring agent.
The term “bulanglang” itself showcases the fascinating diversity of Filipino regional cooking. In other provinces, bulanglang refers to a simple boiled vegetable dish with bagoong, but Kapampangans transformed it into their collective term for guava-based sour soups. This linguistic distinction reflects how deeply rooted this dish is in Pampanga’s culinary identity.
What makes this recipe particularly special is how it emerged from the region’s abundance of guava trees, which flourish in Pampanga’s fertile soil. Local cooks discovered that the fruit’s natural tartness, when combined with its subtle sweetness, created a more nuanced souring profile than the bold punch of sampalok (tamarind). This discovery led to the birth of various bulanglang dishes, with pork becoming the most beloved version.
Today, Pork Bulanglang continues to be a staple in Kapampangan households, especially during the guava season when trees are heavy with fruit. The dish represents the ingenuity of Filipino regional cooking, where local ingredients are transformed into distinctive dishes that carry the flavors of home. Whether served during family gatherings, rainy afternoons, or simple weekday meals, this soup remains a proud symbol of Pampanga’s rich culinary heritage.
For modern Filipino home cooks, this recipe serves as a delicious gateway to exploring the depth and diversity of our regional cuisines. It’s a reminder that beyond the well-known classics, there are countless local variations waiting to be discovered and shared with the next generation of Filipino food enthusiasts.