Sinigang na Baboy
A beloved Filipino sour soup featuring tender pork ribs, a medley of fresh vegetables, and the signature tangy broth derived from tamarind. This dish is the epitome of Filipino comfort food, offering a bright and invigorating flavor profile.
🧂 Ingredients
- 700 g Pork ribs(Cut into 2-inch pieces. Bone-in ribs are preferred for flavor.)
- 2 tbsp Tamarind paste(Alternatively, use 10-12 fresh tamarind pods, boiled and mashed to extract juice.)
- 2 medium Tomatoes(Quartered.)
- 1 medium Yellow onion(Quartered.)
- 8 cups Water(Or enough to cover the pork and vegetables.)
- 1 bunch Kangkong (water spinach)(Tough stems removed, leaves and tender stems separated and washed.)
- 1 medium Daikon radish (labanos)(Peeled and sliced into 1/2-inch thick rounds.)
- 200 g Long beans (sitaw)(Trimmed and cut into 2-inch lengths.)
- 1 medium Eggplant(Sliced into 1-inch thick rounds or wedges.)
- 3 tbsp Fish sauce (patis)(Or to taste. This is for seasoning the broth.)
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Place pork ribs in a large pot and cover with water. Bring to a rolling boil over high heat. As it boils, impurities and scum will rise to the surface. Skim this off diligently with a fine-mesh sieve or spoon until the water is relatively clear. Reduce heat to a gentle simmer.
⏱️ 15 minutes - 2
Cover the pot and let the pork ribs simmer gently for about 45 minutes to 1 hour, or until the pork is fork-tender. The meat should be easily pierced with a fork, and the broth should be flavorful.
⏱️ 45-60 minutes - 3
Add the quartered tomatoes and onion to the pot. Stir in the tamarind paste until fully dissolved. Continue to simmer for another 10 minutes to allow the flavors to meld and the tomatoes and onions to soften.
⏱️ 10 minutes - 4
Introduce the harder vegetables: daikon radish and long beans. Simmer for about 5-7 minutes until they begin to soften slightly.
⏱️ 5-7 minutes - 5
Add the eggplant slices and simmer for another 3-5 minutes until tender but not mushy.
⏱️ 3-5 minutes - 6
Finally, add the kangkong (leaves and tender stems). Submerge them in the hot broth and cook for just 1-2 minutes until wilted. Be careful not to overcook the kangkong, as it should retain some crispness.
⏱️ 1-2 minutes - 7
Season the sinigang with fish sauce and salt to taste. Add freshly ground black pepper if desired. Taste and adjust the sourness by adding more tamarind paste or a squeeze of calamansi/lemon juice if needed. The broth should be pleasantly sour and savory.
⏱️ 2 minutes - 8
Ladle the hot sinigang na baboy into serving bowls, ensuring each bowl has a good portion of pork and vegetables. Serve immediately.
⏱️ 1 minute
💡 Pro Tips
- ✓The sourness is a defining characteristic of Sinigang. Adjust the amount of tamarind paste to achieve your preferred level of tanginess. You can also add a squeeze of calamansi (Philippine lime) or lemon juice for an extra layer of citrusy brightness.
- ✓Kangkong is added last to preserve its vibrant green color and slight crunch. Overcooking will make it limp and unappealing.
- ✓Serve hot with a small side dish of fish sauce (patis), optionally with crushed chili, for diners to add extra seasoning to their individual bowls.
- ✓For a clearer broth, ensure you thoroughly skim the scum during the initial boiling of the pork. You can also blanch the pork ribs briefly in boiling water for 5 minutes, discard the water, then rinse the ribs before proceeding with the main broth.
- ✓The cooking time for vegetables can vary based on size and desired tenderness. Add them in stages according to their cooking time.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Sinigang na Hipon: Substitute pork ribs with fresh shrimp (add during the last 5 minutes of cooking).
- Sinigang na Isda: Use fish steaks (like milkfish or snapper) instead of pork. Add fish during the last 10-15 minutes of simmering.
- Sinigang sa Miso: Incorporate miso paste (white or red) towards the end of cooking for a different, savory umami profile.
- Vegetable Variations: Feel free to add other vegetables like okra, taro (gabi) for thickening, or snake beans.