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Pork Sinigang

A hearty Filipino sour soup made with tender pork ribs and fresh vegetables simmered in a tamarind broth. The bold tangy-savory flavor is deeply comforting and pairs perfectly with steamed rice.

80 minMediumServes 4380 cal/serving

FilipinoSoupStovetopStandardHigh FiberHigh ProteinGluten-FreeDairy-FreeNut-FreeAlcohol-FreeCorn-Free

Ingredients

  • 2 lbs pork spare ribs or baby back ribs (cut into 2-inch pieces)
  • 10 cups water
  • 1 packet sinigang mix (tamarind soup base packet, 1.41 oz)
  • 1 medium yellow onion, quartered
  • 2 medium Roma tomatoes, quartered
  • 2 tbsp fish sauce (patis)
  • 2 long green chile (banana pepper or serrano), whole
  • 1 cup daikon radish (labanos), sliced 1/2 in thick
  • 2 small Asian eggplant, sliced 1 in thick
  • 2 cups long beans (sitaw) or green beans, cut into 2-in
  • 4 cups water spinach (kangkong) or baby spinach, stems trimmed
  • 1 tsp salt

Instructions

  1. 1

    Place 2 lbs pork spare ribs or baby back ribs (cut into 2-inch pieces) in a large pot and cover with 10 cups cold water. Bring to a boil over high heat and skim off any gray foam that rises to the surface. This blanching step removes impurities for a cleaner broth.

  2. 2

    Add 1 medium quartered yellow onion and 2 medium quartered Roma tomatoes to the pot. Reduce heat to medium, cover, and simmer for 35 to 40 minutes until the pork is nearly tender. Check with a fork - the meat should yield but not yet fall from the bone.

  3. 3

    Stir in 1 packet sinigang mix (tamarind soup base packet, 1.41 oz) and 2 tbsp fish sauce (patis). Add 1 cup sliced 1/2 in thick daikon radish (labanos) and 2 whole long green chile (banana pepper or serrano). Simmer uncovered for 5 minutes.

  4. 4

    Add 2 small sliced 1 in thick Asian eggplant and 2 cups cut into 2-in long beans (sitaw) or green beans. Simmer for another 5 minutes until the vegetables are just tender.

  5. 5

    Taste and adjust seasoning with 1 tsp salt and additional fish sauce if desired. The broth should be pleasantly sour and savory.

  6. 6

    Add 4 cups stems trimmed water spinach (kangkong) or baby spinach and stir gently. Cook for 1 to 2 minutes until just wilted. Remove from heat immediately to preserve its bright color.

  7. 7

    Verify pork has reached an internal temperature of 160°F (71°C). Serve immediately in deep bowls with steamed rice and extra fish sauce on the side.

Questions

How long does Pork Sinigang keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Pork Sinigang?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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