De Lima vs Guerrero is a classic Filipino dish comparison: both are beloved soups featuring tender pork and tangy tamarind, but they differ in key ways. De Lima is a rich, hearty stew with pork, banana blossoms, and a thick, savory broth, while Guerrero is a lighter, more sour soup with a clear broth and a focus on vegetables. This article breaks down both recipes so you can make either—or both—at home.
Ingredients
For De Lima (Pork & Banana Blossom Stew)
- 2 lbs (900 g) pork belly or shoulder, cut into 1-inch cubes
- 1 (1.75 oz / 50 g) package tamarind base powder (or 1 cup fresh tamarind pulp)
- 1 cup (250 ml) water, plus more for simmering
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 (20 oz / 570 g) jar banana blossoms in brine, drained and rinsed
- 2 long green chili peppers (siling haba), sliced
- 1 cup (250 ml) pork broth or water
- 2 tbsp fish sauce (patis)
- 1 tsp ground black pepper
- 2 tbsp cooking oil
For Guerrero (Clear Tamarind Soup)
- 1 lb (450 g) pork ribs or pork belly, cut into serving pieces
- 1 (1.75 oz / 50 g) package tamarind base powder (or 1 cup fresh tamarind pulp)
- 1 cup (250 ml) water, for tamarind extract
- 1 medium onion, quartered
- 2 tomatoes, quartered
- 2 tbsp fish sauce (patis)
- 1 bunch water spinach (kangkong), leaves picked
- 1 small daikon radish, sliced
- 1 cup (250 ml) water, for soup
- Salt and pepper to taste
Instructions
For De Lima
- In a bowl, dissolve the tamarind base powder in 1 cup (250 ml) warm water. If using fresh tamarind, soak the pulp in hot water, then mash and strain to get the juice. Set aside.
- Heat oil in a large pot over medium heat. Sauté onion and garlic until fragrant, about 2 minutes.
- Add pork cubes and cook until browned on all sides, about 5 minutes.
- Pour in the tamarind liquid and 1 cup (250 ml) pork broth. Bring to a boil, then lower heat to a simmer. Cover and cook for 45–50 minutes, or until pork is tender.
- Add the banana blossoms and green chili. Continue to simmer for 10 minutes.
- Season with fish sauce and ground black pepper. Adjust with salt if needed. Simmer for another 5 minutes.
- Serve hot with steamed rice.
For Guerrero
- In a small bowl, dissolve tamarind base powder in 1 cup (250 ml) warm water. If using fresh tamarind, prepare as above. Set aside.
- In a large pot, combine pork ribs, onion, tomatoes, and 1 cup (250 ml) water. Bring to a boil, then simmer for 40–45 minutes, until pork is tender.
- Add the tamarind liquid, daikon radish, and fish sauce. Simmer for 10 minutes.
- Season with salt and pepper to taste.
- Add water spinach leaves and cook for 2–3 minutes, just until wilted.
- Serve hot.
Tips
- Substitute tamarind: If you can’t find tamarind base powder, use 1 cup of fresh tamarind pulp soaked in hot water, then strained. Or use 2 tablespoons of tamarind paste mixed with 1/4 cup water. The flavor will be slightly less sour but still good.
- Banana blossoms: Canned banana blossoms are brined; rinse them well to remove excess salt. If you use fresh banana blossoms, soak them in water with a little vinegar for 15 minutes to remove bitterness, then rinse.
- Adjust sourness: Taste the soup before serving. If you prefer a more sour broth, add more tamarind liquid a teaspoon at a time. If it’s too sour, add a pinch of sugar.
- Don’t overcook kangkong: Add water spinach at the very end to keep it vibrant and crisp-tender.
Serving Suggestions
Serve both soups hot with steamed jasmine rice. For a complete Filipino meal, pair with grilled fish or a side of fried eggplant. De Lima is hearty enough to be a main course, while Guerrero is often served as a starter or light lunch.
Variations
Seafood Guerrero: Replace pork with shrimp or fish fillets; reduce cooking time to 10 minutes. Chicken De Lima: Use chicken thighs instead of pork; cook until chicken is done (165°F / 74°C). Vegetarian version: Use vegetable broth and substitute tofu for pork; add more vegetables like eggplant and okra.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. The soup will thicken as it sits; add a splash of water or broth when reheating. Reheat on the stovetop over medium heat until bubbling, or in the microwave in 1-minute intervals. For best texture, consume within 2 days.
Frequently Asked Questions
What is the main difference between De Lima and Guerrero? De Lima is a thicker stew with banana blossoms and a more savory, less sour broth. Guerrero is a lighter soup with a clear, sour broth and more vegetables like water spinach and radish.
Can I use tamarind paste instead of tamarind base powder? Yes. Use 2 tablespoons of tamarind paste mixed with 1/4 cup water. The flavor will be similar but slightly less intense; adjust to taste.
Do I need to cook pork belly before adding to the soup? For De Lima, browning the pork first adds flavor. For Guerrero, you can simmer the ribs directly in water; the broth will be lighter.
Can I make either soup ahead of time? Yes, both soups taste even better the next day as flavors meld. Store in the refrigerator and reheat gently. Add fresh kangkong only when reheating if possible.
Is De Lima the same as Sinigang? De Lima is a type of sinigang (tamarind soup), but it’s distinct for its use of banana blossoms and a thicker consistency. Guerrero is also a sinigang but lighter and more sour.
Can I freeze these soups? Yes, freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat on the stovetop. The texture of vegetables may soften but flavor remains.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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