🍲 Sinigang na Baboy

Soup · Main ingredient: Pork · ⏱ 80 min · Serves 5 · ~₱475 · Best for: Dinner, Lunch

Ingredients

• 1 kg Pork ribs or pork belly, cut into chunks
• 1 pack (40-50g) tamarind (sinigang) soup base, or 1/2 cup fresh tamarind pulp
• 1 pc Medium onion, quartered
• 2 pc Medium tomatoes, quartered
• 1 pc Radish (labanos), sliced
• 2 pcs Taro (gabi), peeled and quartered
• 1 cup String beans (sitaw), cut into 2-inch lengths
• 2 pcs Green finger chili (siling pangsigang)
• 1 bunch Kangkong (water spinach) or pechay, washed
• 2 tbsp Fish sauce (patis), or to taste
• 3 pinch Salt to taste

Instructions

1. In a large pot, combine pork, water, onion, and tomatoes. Bring to a boil, skimming off scum that rises to the surface.
2. Lower heat and simmer, covered, for 45-60 minutes until pork is tender.
3. Add the taro and simmer for 5-8 minutes until slightly softened (this helps thicken the broth).
4. Stir in the tamarind soup base (or strained fresh tamarind pulp) and radish. Simmer for 5 minutes.
5. Add the string beans and green chili, and cook for another 5 minutes.
6. Season with fish sauce and salt to taste.
7. Add the kangkong or pechay last and simmer just until wilted, about 1-2 minutes.
8. Serve hot with steamed rice and extra fish sauce or patis with calamansi on the side.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.

Guides

• 🔄 Filipino Ingredient Substitutions: What to Use When You're Out of Something
• 🧊 How Long Does It Really Keep? A Food Safety Guide to Filipino Ingredients
• 🍲 Sinigang: The Filipino Art of Sour Soup