Sinigang na Baboy Recipe Ingredients and Cooking Guide

Sinigang na baboy is a Filipino pork soup simmered with vegetables in a savory, distinctly sour broth, often seasoned with tamarind. Pork ribs and belly are common choices, while vegetables and souring agents vary by region and household; this version balances tender pork, fresh vegetables, and sinigang mix for a dependable weeknight pot.

Ingredients

2 lb (900 g) bone-in pork spare ribs or pork shoulder, cut into serving pieces
10 cups (2.4 L) water, plus more as needed
1 medium yellow onion (about 6 oz / 170 g), peeled and quartered
2 medium tomatoes (about 10 oz / 280 g), cut into wedges
2 tablespoons (30 ml) fish sauce, plus more to taste
1 packet (about 40 g) sinigang tamarind soup mix, or the amount specified on the packet for 10 cups broth
1 medium daikon radish (about 10 oz / 280 g), peeled and sliced into ½-inch (1.3 cm) rounds
8 oz (225 g) long beans, trimmed and cut into 2-inch (5 cm) lengths
1 medium eggplant (about 8 oz / 225 g), cut into 1-inch (2.5 cm) pieces
2 small green chilies, such as finger chilies (optional)
1 bunch water spinach (about 8 oz / 225 g), tough stems trimmed and leaves separated, or 4 cups (120 g) baby spinach
½ teaspoon (1 g) freshly ground black pepper, plus more to taste
Fine salt, as needed

Instructions

Prepare the pork and vegetables. Rinse and drain the pork, then cut it into roughly equal pieces if needed. Cut the onion, tomatoes, radish, long beans, and eggplant as listed. Rinse the water spinach thoroughly, especially around the stems, and drain it.
Start the broth. Put the pork in a large heavy pot and add the water. Bring to a boil over medium-high heat, skimming off the gray foam that rises during the first 10 minutes. Lower the heat to maintain a gentle simmer, then add the onion and tomatoes. Cover partially and simmer for 50 to 60 minutes, until the pork is tender. Check occasionally and add hot water if needed to keep the meat mostly submerged.
Season the soup. Stir in the fish sauce, pepper, and sinigang mix. Start with the packet amount indicated for 10 cups of broth; brands differ in strength and saltiness. Simmer for 3 minutes, then taste. Add a little more mix for sharper sourness or fish sauce for savory depth, adjusting gradually.
Cook the firm vegetables. Add the radish and green chilies, if using. Simmer for 5 minutes, then add the long beans and eggplant. Cook for another 5 to 7 minutes, just until the radish is nearly tender and the eggplant is soft but still holds its shape. Avoid a hard boil, which can break up the vegetables and cloud the broth.
Finish with greens and check doneness. Add the water spinach and simmer for 1 to 2 minutes, just until wilted. For pork, the USDA FSIS safe minimum internal temperature is 145°F (63°C) with a 3-minute rest; for this soup, simmering until the pork is fork-tender will generally take it well beyond that minimum. If checking temperature, insert a food thermometer into the thickest meat without touching bone. Taste the broth and adjust with salt, fish sauce, or a little more tamarind mix. Serve hot.

Tips

Choose your cut thoughtfully. Ribs add flavor to the broth, while shoulder gives meatier portions. Either works; trim only excess surface fat so the soup retains some richness.
Control the sourness. Tamarind soup mix is convenient but varies in salt and acidity. Add it gradually and taste before adding extra fish sauce or salt. For a less processed option, use tamarind concentrate according to its package directions, or simmer fresh tamarind pulp in the broth and strain it; the result may taste fruitier and less uniform.
Keep vegetables from overcooking. Add dense vegetables first and leafy greens last. If preparing ahead, cook the broth and pork in advance, then add vegetables while reheating so they retain their texture.
Skim, don’t vigorously boil. Removing early foam makes a cleaner-looking broth. A steady, gentle simmer tenderizes the pork without making the soup greasy or scattering vegetables.

Serving Suggestions

Serve sinigang na baboy steaming hot in bowls, making sure each serving gets pork, broth, and several kinds of vegetables. Offer freshly cooked white rice on the side; spoon the tangy soup over the rice or eat them in alternating bites. A small dish of fish sauce with sliced fresh chili lets each person adjust the seasoning at the table. Because the broth is already sour and savory, simple sides such as sliced tomatoes or plain rice are usually enough.

Variations

Swap pork ribs for pork shoulder, belly, or neck bones, keeping the same approximate weight and simmering until tender. Belly produces a richer broth, while leaner shoulder makes it less fatty. Kangkong, also called water spinach, is traditional in many versions; if it is difficult to find, baby spinach is a practical substitute, though it wilts more quickly and has a softer texture. String beans, okra, taro, or green daikon leaves can also appear in regional or family versions. Add taro with the radish because it needs more time to soften.

Fresh tamarind is a classic souring choice, but sinigang mix is convenient and consistent. Other souring ingredients, such as green mango or calamansi, create a different flavor rather than an exact replacement. Use them only if you are comfortable adjusting the broth by taste. For a lighter soup, use lean pork shoulder and skim fat from the surface; for more heat, add extra green chilies.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in shallow, covered containers. They keep for 3 to 4 days in the refrigerator. For longer storage, freeze the soup in airtight freezer-safe containers for up to 2 to 3 months for best quality; vegetables may soften after thawing. Thaw overnight in the refrigerator or reheat from frozen over low heat, stirring gently. Reheat only the portion you need until it reaches 165°F (74°C), measured with a food thermometer. Bring the broth to a simmer, but avoid prolonged boiling because it can make the vegetables mushy.

Frequently Asked Questions

What does sinigang na baboy taste like?
The defining flavor is sour tamarind broth, balanced by savory pork, fish sauce, and vegetables. Its exact tartness varies with the souring ingredient and the cook’s preference.

Can I use pork belly instead of ribs?
Yes. Use the same weight of pork belly and simmer until tender. It makes a richer, fattier broth, so skim the surface before serving if you prefer a lighter soup.

Can I make sinigang without a soup-mix packet?
Yes. Simmer fresh tamarind pulp in the broth until softened, mash it, and strain the liquid back into the pot. Tamarind concentrate also works; follow its directions and add it gradually, tasting as you go because strengths vary.

Why is my sinigang too sour or too salty?
Mix packets differ, and adding the full amount at once can overpower the broth. Add souring mix in stages and taste between additions. If it is too sour or salty, dilute with hot water or unsalted stock, then rebalance with a little fish sauce only if needed.

Can I make the soup ahead?
Yes. Cook the pork and broth, cool and refrigerate them promptly, then add the vegetables while reheating. This helps keep the greens and eggplant from becoming too soft. Follow the two-hour refrigeration rule and reheat leftovers to 165°F (74°C).

Do I have to use water spinach?
No. Water spinach is a common choice, but baby spinach is easy to find and works well. Add it at the very end and cook only until wilted; its texture will be softer than water spinach.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).