Sinigang na Baboy
User Reviews
4.1
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Prep Time
15 mins
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Cook Time
1 hr 45 mins
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Total Time
2 hrs
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Servings
4 Servings
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Calories
747 kcal
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Course
Main Course
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Cuisine
Filipino
Sinigang na Baboy
Description
This recipe begins with pork spare ribs simmered until tender in water, tomatoes, onions, and fish sauce, which form the savory broth. Taro, radish, long beans, eggplant, and okra are added sequentially to develop layers of vegetable flavors and varied textures throughout the soup. The acid component comes from tamarind, either from fresh pods boiled and mashed or tamarind base powder dissolved in the broth, imparting the iconic sourness of sinigang.
The soup is seasoned with salt and pepper and finished with bok choy added at the end for a fresh green element. The combination of meat, sour broth, and fresh produce results in a comforting, tangy soup with tender pork and crisp vegetables, characteristic of the classic Filipino soup.
For a clearer broth, the pork can be parboiled and rinsed to remove impurities before continuing the cooking process, helping reduce scum and produce a cleaner flavor.
Ingredients
- 2 pounds pork spare ribs cut into 2-inch pieces
- 8 cups water
- 2 tomato large, quartered
- 1 onion medium, peeled and quartered
- 2 tablespoons fish sauce
- 6 pieces taro peeled and halved depending on size
- 1 radish 6-inch (labanos), peeled and sliced to ½-inch thick half-rounds
- 2 finger chili siling haba
- ½ long beans bunch, ends trimmed and cut into 3-inch lengths, sitaw
- 1 eggplant ends trimmed and sliced to ½-inch thick half-rounds
- 6 pieces okra ends trimmed
- 15 pieces tamarind large or 1.5 (1.41 ounces each) packages tamarind base powder
- salt to taste
- black pepper to taste
- 1 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 ½ 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.
Notes
- For clearer broth, parboil pork ribs, discard the water, rinse meat and pot before continuing the recipe.
- Regularly skim off any scum during cooking to keep the broth clear.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 747 kcal
% Daily Value*
| Calories | 747kcal | 37% |
| Carbohydrates | 26g | 9% |
| Protein | 41g | 82% |
| Fat | 54g | 83% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 181mg | 60% |
| Sodium | 1077mg | 45% |
| Potassium | 1813mg | 39% |
| Fiber | 9g | 36% |
| Sugar | 16g | 32% |
| Vitamin A | 9953IU | 199% |
| Vitamin C | 129mg | 143% |
| Calcium | 326mg | 33% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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