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Serving Delicious Asian Recipes One Pot at a Time

Sinigang na Baboy

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Today has been a cold and wet day, with rain intermittent throughout. It’s just the type of weather that calls for a piping-hot pot sinigang na baboy, which was exactly what I prepared for lunch. Thick with the sourness of tamarind and abundant with crisp-tender vegetables and succulent meat chunks, my steaming bowl provided much-needed comfort against the malevolent weather outside.

Sinigang na Baboy

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3.95 from 56 votes

Sinigang na Baboy (Pork Ribs Sour Soup)

Prep Time15 mins
Cook Time1 hr 45 mins
Total Time2 hrs
Course: Main Entree
Cuisine: Filipino
Servings: 4 Servings
Author: Lalaine | Kawaling Pinoy

Ingredients

  • 2 pounds pork spareribs cut into 2-inch pieces
  • water
  • 2 large tomatoes quartered
  • 1 medium onion peeled and quartered
  • 2 tablespoons fish sauce
  • 2 banana or finger chilies
  • 4 pieces gabi taro (peeled and halved)
  • 1 6-inch radish (labanos), peeled and sliced to 1/2-inch thick half-rounds
  • 1/2 bunch long beans sitaw, ends trimmed and cut into 3-inch lengths
  • 1 eggplant ends trimmed and sliced to 1/2-inch thick half-rounds
  • 5 to 6 pieces okra ends trimmed
  • 15 large tamarind pieces or 1 1/2 1.41 ounces each packages tamarind base powder
  • salt and pepper to taste
  • 1 bunch bok choy ends trimmed and separated into leaves

Instructions

  • Wash pork ribs. In a pot over medium heat, combine pork and enough water to cover. Bring to a boil, skimming off scum that accumulates on top. Once broth clears, add tomatoes, onions and fish sauce. Lower heat and simmer for about 1 to 1-1/2 hours or until meat is tender, adding more water as necessary to maintain about 10 cups.
  • Add gabi and cook for about 6 to 8 minutes or until soft. Add chili and radish. Continue to simmer for about 2 to 3 minutes. Add long beans. Continue to cook for about 2 minutes. Add eggplant and okra and cook for another 1 to 2 minutes.
  • If using packaged tamarind base, add into pot and stir until completely dissolved. Season with salt and pepper to taste. Add bok choy and continue to cook for about 1 minute. Serve hot.

If Using Fresh Tamarind

  • Wash tamarind and place in a pot with 1 cup water. Bring to a boil and cook until soft and outer skins begin to burst.
  • With a fork, mash tamarinds. In a fine mesh strainer set over a bowl, pour tamarind and liquid. Continue to mash with a fork, returning some of the liquid into the strainer once or twice, to fully extract juice. Discard seeds and skins. Pour tamarind juice into sinigang.
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Sinigang na Baboy is a delightful hot and sour soup made with pork ribs, vegetables and tamarind-flavored broth

 

Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

Reader Interactions

Comments

  1. Cecile says

    September 16, 2017 at 8:20 am

    Hi Lalaine! Any chance, this can be done with vinegar? I can’t find tamarind where I live! Or half the ingredients but I can always substitute them.

    Reply

    • Lalaine says

      September 17, 2017 at 7:45 am

      Hello Cecile,

      Vinegar might be too strong for this and not really a suitable substitute in my opinion. I suggest lemon or lime juice which will be closer in taste to sinigang sa calamansi.

      Reply

    • Kuya Grant Taylor says

      February 4, 2019 at 2:15 pm

      you can find blocks of sticky dried tamarind or plastic jars of concentrate ate east indian food stores that cater to spices etc…. they use in many curries and vindaloo… bear in mind that the packaged stuff is full of other chemicals to enhance flavor…but is no substitute for real tamarind that just fell off the tree in the provinces…Make sure it is sour tamerind as there are sweet used for drinks and candy

      Reply

  2. M.A. says

    January 5, 2017 at 8:40 pm

    Hi Lalaine,

    Thanks so much for sharing all your wonderful recipes! I recently tried the Ginataang Munggo and Baboy and loved it!

    For this Sinigang recipe- I have tamarind paste, and was wondering how much I’ll use.

    Thanks and keep on cooking 🙂

    M.A.

    Reply

    • Lalaine says

      May 7, 2018 at 12:25 pm

      I’ve never tried tamarind paste before but I think 1 to 2 tablespoons should be ok for 1 liter of water. I think the paste is pretty concentrated.

      I am glad you’re enjoying the recipes!

      Reply

  3. Divine Rose says

    October 2, 2016 at 7:34 am

    Thank you so much mdm. finally i can make my assignment na. this is so informative. thank you very much talaga mdm. i hope i can cook it by myself too. 🙂 🙂 🙂

    Reply

  4. Emma Alkonga says

    September 24, 2016 at 10:29 pm

    Gonna try to make this for my Filipino husband soon. We’re recently married, and I’d
    love to learn some of these great dishes as I am originally Polish-American not Filipino.
    However I’ve had Sinigang before so I’m very excited!

    Reply

      • Emma Alkonga says

        October 7, 2016 at 11:13 am

        Thank you! It indeed has been very useful 🙂 Since I’m a housewife it’s wonderful to have all these ideas. Brand new dishes to go with my new life and new last name

        Reply

          • Emma Alkonga says

            November 26, 2016 at 9:43 am

            I used to not really like cooking too much, but Hubby made me learn how to cook even before we were engaged, now I’m 23 and I cook 100 times better than my older friends even haha! It was definitely a huge change as with a lot of other things. I’m now expected to cook all our meals, but I adore it!

  6. Marge says

    April 19, 2016 at 11:28 pm

    Hello Lalaine,
    The pork sinigang you shared with us is wonderful. Same ingredients like mine. One thing only, is the bokchoy a substitute for some other unavailable Pinoy veges?
    I’d like to share my ‘accidental’ sinigang na baboy procedure. I was so engrossed in surfing the world wide web almost forgetting that I got something started in the kitchen. It was a mix of tomatoes, onions and a mini stub of peeled ginger boiling in 2 cups of water for almost an hour! The tomatoes, ginger and onion died in their second death of the day. Mushed, mangled and almost unidentifiable. That did not stop me from tossing the whole mini taros and quarter rack of pork ribs. It’s sayang for me.

    I tell you, it was like dining in my favorite Max’s and Barrio Fiesta sinigang versions. The broth flavor was deeper and the ribs tasted richer.

    I’ve saved a few of your recipes so I could try it offline. Thereby, I could cooks without a disaster as second accidents are not always a repeat of my sinigang ‘mis’adventure. Cheers and more wishes to your new walk from a 9-5 ‘walking dead’ days. *Joke*

    Marge

    Reply

  7. RC says

    April 18, 2016 at 11:00 pm

    Although I have enjoyed this dish practically all my life it will be my first time making it for dinner tonight, since our favorite cook in the house (mom) is on vacation. Thank you for sharing your recipe! Praying I don’t mess it up somehow ;p

    Reply

  8. Christina says

    January 31, 2016 at 8:11 pm


    I just finished making this. I’ve never had sinigang before, but I have many Filipino friends who are always craving it. I don’t have anything to compare this recipe to, but it is so delicious! I will be making it again and again.

    Reply

  10. Sandy says

    August 17, 2015 at 5:55 pm

    Thanks so much for this! It’s the closest recipe to how my family cooks sinigang at home 🙂 I’m going to try and do it myself now ^^

    Reply

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