My Sinigang na Baboy Recipe

Today has been one of those cold and wet days with rain coming and going. It was the kind of weather that calls for a hot pot of sinigang na baboy, which is what I made for lunch.

Plenty of crisp-tender vegetables and meaty ribs thick with tamarind's sourness, my steaming bowl of soup provided much-needed comfort against the harsh weather outside. It was delicious and the perfect way to warm up.

My Ingredients

• 2 lbs pork spare ribs, cut into 2-inch pieces (bony cuts are best)
• 8 cups water
• 2 large tomatoes, quartered
• 1 medium onion, quartered
• 2 tablespoons fish sauce
• 6 pieces gabi, peeled and halved
• 1 6-inch radish (labanos), sliced
• 2 finger chilies (siling haba)
• ½ bunch long beans (sitaw), cut into 3-inch lengths
• 1 eggplant, sliced
• 6 pieces okra, ends trimmed
• 15 pieces large tamarind OR 1½ packages tamarind powder
• Salt and pepper to taste
• 1 bunch bok choy or pechay, separated into leaves

How I Make My Sinigang Na Baboy

1. First, I rinse my pork ribs and drain them well. Then I put them in a pot with enough water to cover, bring to a boil, and skim off any scum that rises to the top.
2. Once the broth clears, I add my tomatoes, onion, and fish sauce. I lower the heat and let everything simmer for 1 to 1½ hours until the meat is tender, adding more water as needed to maintain about 8 cups.
3. I add the gabi first and cook for 4-6 minutes until tender. The gabi not only adds flavor but also helps thicken the broth naturally.
4. I add chili peppers and radish, cooking for 2-3 minutes, then the long beans for another 2 minutes, followed by eggplant and okra for 1-2 minutes. I time each addition so everything finishes cooking at the same time.
5. If I'm using packaged tamarind base, I add it now and stir until completely dissolved. This is the moment when the soup transforms into sinigang.
6. I season with salt and pepper to taste, then add the bok choy (pechay) last and cook for just 1 minute until wilted. I want the greens to keep some of their color and crunch.
7. Serve and enjoy your sinigang na baboy!

My Personal Tips

• Use bony cuts like spare ribs, hocks, or neck bones for the best flavor.
• For clearer broth, parboil the meat first, then start fresh with clean water.
• Skim scum regularly during cooking for a clean-tasting soup.
• Add vegetables in stages based on cooking time. Firmest first, leafy greens last.
• Don't overcook the vegetables.
• Adjust sourness to your taste.
• Fresh tamarind gives the best flavor, but powder mixes are perfectly fine.

Related

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My Sinigang na Baboy Recipe

My sinigang na baboy is tender pork ribs simmered with vegetables in a tangy tamarind broth that's perfect comfort food for cold, rainy days

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Servings: 4

Course: Main Course, Soup

Cuisine: Filipino

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 2 lbs pork spare ribs cut into 2-inch pieces (bony cuts are best)
• 8 cups water
• 2 large tomatoes quartered
• 1 medium onion quartered
• 2 tablespoons fish sauce
• 6 pieces gabi peeled and halved
• 1 6- inch radish labanos, sliced
• 2 finger chilies siling haba
• ½ bunch long beans sitaw, cut into 3-inch lengths
• 1 eggplant sliced
• 6 pieces okra ends trimmed
• 15 pieces large tamarind OR 1½ packages tamarind powder
• Salt and pepper to taste
• 1 bunch bok choy or pechay separated into leaves

Method

 

1. First, I rinse my pork ribs and drain them well. Then I put them in a pot with enough water to cover, bring to a boil, and skim off any scum that rises to the top.
2. Once the broth clears, I add my tomatoes, onion, and fish sauce. I lower the heat and let everything simmer for 1 to 1½ hours until the meat is tender, adding more water as needed to maintain about 8 cups.
3. I add the gabi first and cook for 4-6 minutes until tender. The gabi not only adds flavor but also helps thicken the broth naturally.
4. I add chili peppers and radish, cooking for 2-3 minutes, then the long beans for another 2 minutes, followed by eggplant and okra for 1-2 minutes. I time each addition so everything finishes cooking at the same time.
5. If I'm using packaged tamarind base, I add it now and stir until completely dissolved. This is the moment when the soup transforms into sinigang.
6. I season with salt and pepper to taste, then add the bok choy (pechay) last and cook for just 1 minute until wilted. I want the greens to keep some of their color and crunch.
7. Serve and enjoy your sinigang na baboy!

Notes

• Use bony cuts like spare ribs, hocks, or neck bones for the best flavor.
• For clearer broth, parboil the meat first, then start fresh with clean water.
• Skim scum regularly during cooking for a clean-tasting soup.
• Add vegetables in stages based on cooking time. Firmest first, leafy greens last.
• Don't overcook the vegetables.
• Adjust sourness to your taste.
• Fresh tamarind gives the best flavor, but powder mixes are perfectly fine.

Tried this recipe?Let us know how it was!