Sinigang Na Baboy
Submitted by Tori
Filipino pork sinigang with tender ribs simmered in a tangy tamarind broth loaded with tomatoes, green beans, and spinach. A comforting sour soup that warms you from the inside out.
YIELD
12 servingsPREP
10 minCOOK
1 hrsREADY
1 hrsIf there’s one dish that captures the heart and soul of Filipino home cooking, it’s sinigang na baboy.
Pork ribs simmer low and slow in a broth sharpened by whole tamarind, softened tomatoes, and onions until the meat practically falls off the bone.
That signature sourness hits first, followed by the richness of pork and the earthy sweetness of fresh vegetables stirred in at the end.
Green beans, spinach, and radish round out the bowl, soaking up all that tart, savory liquid.
Serve it steaming hot over rice and you’ve got the ultimate rainy-day comfort food.
Kitchen Tips
- Use bone-in pork ribs for the richest broth. The bones release collagen and body as they simmer
- If fresh tamarind isn’t available, tamarind paste or powder (sinigang mix) works as a shortcut. Adjust sourness to your liking
- Add the leafy greens last so they wilt but stay vibrant, not soggy
- This soup tastes even better the next day once the flavors have deepened overnight
Ingredients
Directions
In a large pot, bring water and pork to a boil. Add tomatoes, oni salt and tamarind.
Simmer 1 hour or until pork is tender.
Taste for seasoning. Bring to a boil. Add green beans and radish 10 minutes.
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