Sinigang na Baboy, or Pork Sinigang, is a beloved Filipino dish known for its tangy and savory flavors. This traditional sour soup is made with tender pork, a variety of vegetables, and a distinctive souring agent—often tamarind. The result is a comforting and flavorful dish that’s perfect for any occasion. Whether you’re a fan of Filipino cuisine or trying it for the first time, this recipe is sure to warm you up and satisfy your taste buds.

Why You’ll Love This Recipe:

Authentic Flavor: The tangy and savory combination of tamarind, pork, and vegetables creates a rich and satisfying taste experience.
Comforting and Hearty: This soup is perfect for warming up on a cool day and is sure to be a hit with family and friends.
Versatile: You can adjust the sourness and spice levels to suit your taste, and it’s easy to include your favorite vegetables.
Nutrient-Rich: Packed with vegetables and protein, Sinigang na Baboy is a wholesome meal that’s both comforting and nutritious.

The Best Sinigang na Baboy : A Classic Filipino Sour Soup

Course: MainCuisine: FilipinoDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

hour

Ingredients

2 lbs (900g) pork ribs or pork belly, cut into chunks
1 medium onion, quartered
2 tomatoes, quartered
1 radish (labanos), peeled and sliced
1 medium eggplant, sliced
1 cup string beans, trimmed and cut into 2-inch pieces
1-2 green chilies (siling pang sigang), optional, for added spice
1 packet tamarind soup base mix (or 1/2 cup fresh tamarind paste)
2 tablespoons fish sauce (patis)
Salt and pepper to taste
1 bunch water spinach (kangkong) or other leafy greens (e.g., bok choy), washed and trimmed

how to cook sinigang na baboy recipe?

Boil the pork: In a huge pot, deliver the water to a boil. Add the red meat chunks and prepare dinner for about 5 mins. Discard the water and rinse the pork to cast off any scum. Refill the pot with eight cups of sparkling water and produce to a boil again. Simmer for forty five mins to 1 hour, or till the red meat is tender.
Add aromatics: Add the quartered onion and tomatoes to the pot. Continue to simmer till the pork is absolutely gentle and the flavors have melded, approximately 10 extra mins.
Add greens: Add the radish and prepare dinner for approximately 5 minutes. Then add the eggplant and string beans, cooking till the vegetables are tender but nevertheless crisp, approximately five-7 mins.
Season the soup: Stir within the tamarind soup base blend or clean tamarind paste. Adjust the sourness to your preference. Add the fish sauce, salt, and pepper to taste. If the use of inexperienced chilies, upload them now for a touch of spice.
Finish with vegetables: Add the leafy greens (water spinach or bok choy) just earlier than serving and cook dinner for a further 2-3 mins until wilted.
Serve: Ladle the new sinigang into bowls and serve with steamed rice. Enjoy!

Notes

Souring Agent: If you prefer a more intense sour flavor, you can use additional tamarind paste or fresh tamarind. Adjust to taste, as the sourness can vary based on the brand of tamarind soup base mix or the freshness of the tamarind.
Vegetable Variations: Feel free to customize the vegetable selection based on what’s in season or what you have on hand. Common additions include potatoes, carrots, and green beans.
Leafy Greens: Water spinach (kangkong) is traditional, but bok choy, spinach, or other leafy greens can be used if water spinach is unavailable.
Skimming Fat: If you prefer a less fatty soup, you can skim off any excess fat that rises to the surface while simmering the pork.
Storage: Leftover sinigang can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve after a day or two. Reheat gently to avoid overcooking the vegetables.