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4.1 from 279 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 Time
15 mins
Cook Time
1 hr 15 mins
Total Time
2 hrs
Servings: 4 Servings
Calories: 747 kcal
Course: Main Course
Cuisine: Filipino

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 ½-inch thick half-rounds
  • 2 finger chilies (siling haba)
  • ½ bunch long beans (sitaw), ends trimmed and cut into 3-inch lengths
  • 1 eggplant, ends trimmed and sliced to ½-inch thick half-rounds
  • 6 pieces okra, ends trimmed
  • 15 pieces large tamarind or 1 ½ (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

    Cup of Yum
  1. Rinse pork ribs and drain well.
  2. In a pot over medium heat, combine pork and enough water to cover. Bring to a boil, skimming scum that accumulates on top.
  3. 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.
  4. Add gabi and cook for about 4 to 6 minutes or until tender.
  5. Add chili peppers and radish. Continue to simmer for about 2 to 3 minutes.
  6. Add long beans. Continue to cook for about 2 minutes.
  7. Add eggplant and okra and cook for another 1 to 2 minutes.
  8. If using packaged tamarind base, add to the pot and stir until completely dissolved.
  9. Season with salt and pepper to taste.
  10. Add bok choy and continue to cook for about 1 minute. Serve hot.
If Using Fresh Tamarind
  1. 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.
  2. With a fork, mash tamarinds.
  3. 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.
  4. Discard seeds and skins. Pour tamarind juice into the pot of sinigang.

Notes

  • For a clearer broth, you can parboil the meat. Bring to a boil, drain, and discard liquid. Rinse the meat and pot well and continue cooking with fresh cold water. Tend to the soup regularly by removing scum that accumulates on top.

Nutrition Information

Calories 747kcal (37%) Carbohydrates 26g (9%) Protein 41g (82%) Fat 54g (83%) Saturated Fat 17g (85%) Polyunsaturated Fat 9g Monounsaturated Fat 19g Trans Fat 1g Cholesterol 181mg (60%) Sodium 1077mg (45%) Potassium 1813mg (52%) Fiber 9g (36%) Sugar 16g (32%) Vitamin A 9953IU (199%) Vitamin C 129mg (143%) Calcium 326mg (33%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 747

% 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.