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sinigang na baboy in a white bowl with a bowl of rice on the side
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4.02 from 69 votes

Sinigang na Baboy

Pork Sinigang is a delightful sour soup made with pork ribs, vegetables, and tamarind-flavored broth. It's hearty, tasty and perfect for cold weather.
Prep Time15 mins
Cook Time1 hr 45 mins
Total Time2 hrs
Course: Main Entree
Cuisine: Filipino
Keyword: pork sinigang, pork sour soup
Servings: 4 Servings
Author: Lalaine Manalo

Ingredients

  • 2 pounds pork spare ribs, cut into 2-inch pieces
  • 8 cups water
  • 2 large tomatoes, quartered
  • 1 medium onion, peeled and quartered
  • 2 tablespoons fish sauce
  • 6 pieces gabi, (peeled and halved depending on size)
  • 1 6-inch radish (labanos), peeled and sliced to 1/2-inch thick half-rounds
  • 2 finger chilies (siling haba)
  • 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
  • 6 pieces okra, ends trimmed
  • 15 pieces large tamarind or 1 1/2 (1.41 ounces each) packages tamarind base powder
  • salt and pepper to taste
  • 1 bunch bok choy or pechay, ends trimmed and separated into leaves

Instructions

  • Rinse pork ribs and drain well.
  • In a pot over medium heat, combine pork and enough water to cover. Bring to a boil, skimming scum that accumulates on top.
  • Once broth clears, add tomatoes, onion, 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 8 cups.
  • Add gabi and cook for about 4 to 6 minutes or until tender.
  • Add chili peppers 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 to the 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 saucepan 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 the juice.
  • Discard seeds and skins. Pour tamarind juice into the pot of sinigang.