Sinigang na Baboy
Pork and vegetables in a vivid tamarind broth.
Ingredients
Measure and prepare everything before you begin cooking.
- 1 kg pork ribs
- 8 cups water
- 40 g tamarind pulp
- 2 tomatoes
- 1 radish
- sitaw and kangkong
- 1–2 tbsp neutral cooking oil, as needed
- Fine salt, to taste (use less when the dish contains soy sauce, fish sauce or bagoong)
- Freshly ground black pepper, to taste
Instructions
- 1
Wash and cut all vegetables first, portion the protein, and measure the liquids and seasonings. Keep salt, fish sauce, soy sauce and pepper beside the stove so you can season gradually rather than all at once.
- 2
Set a heavy pot, wok or deep frying pan over medium heat. Add 1–2 tablespoons of cooking oil unless the recipe begins with a fatty cut of meat. Simmer pork, onion and tomato; skim.
- 3
Cook until tender, then add tamarind, radish and sitaw.
- 4
Lower the heat before the final seasoning. Taste the broth or sauce first, then add salt, fish sauce, soy sauce or black pepper a little at a time. Remember that soy sauce, bagoong and fish sauce already contain salt.
- 5
Add kangkong last; season with fish sauce.
- 6
Turn off the heat and let the dish stand for 3–5 minutes so the flavours settle. Taste once more before serving and offer calamansi, fish sauce or pepper at the table when appropriate.
About Sinigang na Baboy
Sinigang is the Filipino sour soup that tastes like rainy-day comfort. Pork and vegetables simmer in a clean, tart broth, traditionally soured with tamarind. The goal is lively acidity balanced by savoury fish sauce—not sourness alone.
New Zealand ingredient swaps
- Fresh tamarind: use tamarind paste or a Filipino sinigang mix, adding it gradually and checking the label for salt.
- Labanos: use daikon radish; sitaw: use green beans.
- Kangkong: use water spinach from an Asian grocer, or add baby spinach/silverbeet leaves at the end.
How to know it is ready
- Skim foam during the first 10 minutes for a cleaner broth.
- Pork is ready when tender but still holds its shape; add vegetables in order from firmest to most delicate.
- The finished broth should taste bright, savoury and rounded. Add fish sauce only after the souring agent.
Common mistakes and fixes
- Flat broth: add tamarind first, then fish sauce, then pepper—tasting between each.
- Mushy vegetables: add radish and beans late, and leafy greens only for the final minute.
- Cloudy or greasy broth: keep the simmer gentle and skim the surface.
Family and regional variations
- Add taro for a slightly thicker broth.
- Use salmon, prawns or beef instead of pork and adjust the cooking time.
- Include okra, eggplant or green chilli according to your family style.
Storage and reheating
Refrigerate for up to 3 days. For freezing, store broth and pork without leafy vegetables for up to 2 months. Reheat to a full simmer and add fresh greens.
What to serve with it
Serve very hot with rice and a small dish of fish sauce with chilli. Offer extra calamansi only if the broth needs more brightness.
Sinigang na Baboy FAQs
How sour should sinigang be?
It should be clearly tart but still allow the pork and vegetables to taste distinct. Add souring gradually.
Can I use sinigang mix?
Yes. It is convenient, but add it in stages because brands differ in acidity and salt.
Why add fish sauce last?
Tamarind and packaged mixes change the balance; seasoning afterwards prevents an overly salty soup.
Our recipe standard: This page has been editorially reviewed for clarity, cultural context and practical home-kitchen guidance. We do not label a recipe as personally kitchen-tested unless that testing has actually been completed. Always follow current food-safety advice and the instructions for your equipment.
