Sinigang Baboy Recipe: Filipino Pork and Tamarind Soup

Sinigang na baboy is a Filipino pork soup with a savory, distinctly sour broth, usually flavored with tamarind and simmered with vegetables. This version pairs tender pork with radish, eggplant, green beans, and leafy greens; family and regional versions vary in their souring agents, vegetables, and preferred cuts of pork.

Ingredients

2 lb (900 g) pork shoulder, pork ribs, or pork belly, cut into roughly 1½-inch (4 cm) pieces
10 cups (2.4 L) water, plus a little more if needed
1 large yellow onion, about 9 oz (250 g), peeled and cut into wedges
3 medium ripe tomatoes, about 12 oz (340 g), cut into wedges
2 tbsp (30 ml) fish sauce, plus more to taste
1 packet tamarind soup base powder, about 1.4 oz (40 g), or an amount recommended for 10 cups of broth
1 medium daikon radish, about 10 oz (280 g), peeled and sliced into ½-inch (1 cm) half-moons
1 medium Asian eggplant, about 9 oz (255 g), cut into 1½-inch (4 cm) pieces
8 oz (225 g) green beans, trimmed and cut into 2-inch (5 cm) lengths
2 long green chilies, such as finger chilies, left whole or slit once lengthwise
8 oz (225 g) fresh kangkong (water spinach), leaves and tender stems separated into manageable lengths
½ tsp (2.5 g) fine salt, only if needed after seasoning
¼ tsp (0.5 g) ground black pepper, optional

Instructions

Prepare the pork and vegetables. Cut the pork into similar-sized pieces so they cook evenly. Rinse and trim the vegetables, keeping the leafy kangkong separate from the firmer vegetables. If the kangkong is unavailable, use the substitution described under Tips. Put the onion, tomatoes, and pork near the stove so they can go into the pot together.
Start the broth. Place the pork in a large, heavy pot and pour in 10 cups (2.4 L) of water. Bring it to a boil over medium-high heat, which usually takes about 10 minutes. Skim off the gray foam that rises during the first few minutes; this keeps the broth clearer, though a little cloudiness is normal. Add the onion, tomatoes, fish sauce, and whole chilies. Lower the heat to maintain a gentle simmer rather than a hard, rolling boil.
Simmer until the pork is tender. Partially cover the pot and simmer for 70 minutes, checking occasionally that the liquid is only gently bubbling. Turn the pork pieces once or twice and add a splash of water if too much broth evaporates. The meat should be tender enough to pierce easily, but not falling apart into shreds. Ribs or belly may soften sooner than shoulder, so check the texture near the end of the simmer.
Check the pork and season the sour broth. Use a food thermometer to check a thick piece of pork. The USDA FSIS safe minimum for whole cuts of pork is 145°F (63°C), followed by a 3-minute rest; for this stew, simmering until tender will generally take the meat above that minimum. Once the soup is ready, let it stand off the heat for at least 3 minutes. Stir in the tamarind soup base according to its package directions, starting with a little less if you prefer a gentler sourness. Taste the broth before adding salt because the soup base and fish sauce both contribute salt.
Cook the firm vegetables. Add the daikon and return the soup to a gentle simmer. Cook for 10 minutes, until the slices are nearly tender but still hold their shape. Stir gently so you do not break up the pork. Add the eggplant and green beans, then simmer for about 8 minutes, or until the beans are bright and crisp-tender and the eggplant is soft but intact.
Finish with the greens. Add the kangkong leaves and tender stems. Simmer for 2 minutes, just until wilted. If using a thicker-stemmed substitute, add its stems a few minutes before the leaves. Taste the broth again and adjust with more fish sauce, tamarind base, or a small amount of salt. Add black pepper if you like. Remove the whole chilies before serving if you want their aroma without much heat.
Serve hot. Ladle pork, vegetables, and plenty of broth into bowls. Put steamed rice on the table separately so everyone can eat it alongside the soup or spoon broth over it.

Tips

Choose a cut with some connective tissue or fat. Pork shoulder, ribs, and belly all suit a long simmer and give the soup a fuller flavor. Shoulder is meaty and easy to portion; ribs add a richer broth, while belly is softer and fattier. Trim only excess surface fat rather than removing every bit.
Adjust the sourness gradually. Tamarind soup base brands differ in strength and saltiness, so check the packet and add the powder in stages. If you cannot find the mix, use tamarind concentrate or strained pulp from boiled tamarind, adding a little at a time until the broth tastes tangy. Lime or calamansi juice can provide a bright sour note in a pinch, but it tastes sharper and less rounded than tamarind. Add citrus near the end, not at the start of the long simmer.
Use a gentle simmer. A vigorous boil can make the pork rough and break the vegetables apart. Keep the surface at a quiet bubble and check the pot periodically. If the soup tastes too concentrated, thin it with hot water; if it is weak, simmer the broth briefly before adding delicate greens.
Keep vegetables from overcooking. Add them in stages according to how long they need: daikon first, then eggplant and beans, and leafy greens last. Cut the pieces generously so they stay recognizable in the bowl. If you are cooking ahead, stop before the vegetables become very soft; they will continue to soften slightly as the hot soup stands.

Serving Suggestions

Serve sinigang baboy hot in deep bowls with steamed white rice on the side. Rice makes the tangy broth easy to enjoy and gives the meal a simple, filling base. For a traditional-style table, offer extra fish sauce with sliced chilies as a condiment so each person can season their own portion. Keep the condiment separate rather than making the whole pot very salty or spicy.

The soup already contains pork and vegetables, so it does not need a complicated accompaniment. If you want another dish, pair it with plain rice and a simple vegetable side, such as sliced cucumber or blanched greens. Put the pork, vegetables, and broth into each bowl rather than serving the pot as broth alone; that way every portion includes a mix of the ingredients. A small bowl of rice can also be placed directly into the soup, though serving it separately keeps the grains from absorbing all the broth in the pot.

Variations

Swap the pork for bone-in pork ribs for a deeper, meatier broth, or use pork belly for a richer bowl. Different regions and households choose different cuts and souring ingredients, so there is no single required combination. Keep the amount of water and the vegetable timing similar, but allow extra simmering if a larger or bone-heavy cut needs more time to become tender.

Vegetables are flexible. Taro, okra, bok choy, or mustard greens can be used in place of some of the listed vegetables. Taro makes the broth feel thicker and softer; okra adds a naturally slippery texture; bok choy is milder than kangkong. Kangkong, also called water spinach, can be hard to find outside Filipino or Southeast Asian groceries. Spinach is a practical substitute, but it wilts faster and has a softer texture, so stir it in at the very end and turn off the heat as soon as it collapses.

For a broth made from whole tamarind rather than packet seasoning, simmer peeled or unpeeled tamarind pods in a little water until soft, mash them, and strain the pulp into the soup. Add the strained liquid gradually, tasting as you go; the strength varies with the fruit. This option offers a fresh, rounded sourness but takes more preparation. Some cooks use green mango, guava, calamansi, or other souring agents instead. Those alternatives change the flavor rather than reproducing tamarind exactly, so season to taste and avoid adding them all at once.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, divided into shallow, covered containers so they cool more quickly. Store the soup in the refrigerator for 3 to 4 days. The broth may taste even more integrated the next day, but the vegetables will soften as they sit. For the best texture, you can store the cooked pork and broth separately from any vegetables that are still firm, though this is not essential.

Reheat only the portion you plan to eat, either in a saucepan over medium heat or in a microwave-safe bowl, stirring partway through. Heat leftovers to 165°F (74°C), checking with a food thermometer, and bring the broth to a steaming hot temperature throughout. Add a splash of water if it has become concentrated. Avoid repeatedly cooling and reheating the full pot. For longer storage, freeze cooled portions in airtight freezer-safe containers for up to 2 to 3 months for best quality. Thaw in the refrigerator and reheat to 165°F (74°C); expect the vegetables to be softer after freezing.

Frequently Asked Questions

What does sinigang taste like?
Sinigang is savory and sour, with the level of tang depending on the souring ingredient and how much is used. Tamarind gives this version a rounded, fruity acidity. Fish sauce, pork, and vegetables balance the sour broth, and diners can adjust individual bowls with extra fish sauce or chilies.

Can I make sinigang baboy without a seasoning packet?
Yes. Use strained tamarind pulp or a measured tamarind concentrate, adding it gradually until the broth reaches the sourness you want. Whole tamarind takes more preparation, while concentrate is quicker. Check the flavor before adding salt because a packet mix often contains salt and other seasonings that plain tamarind does not.

Why is my sinigang broth cloudy?
A little cloudiness is normal, especially if the soup boils vigorously or the pork releases proteins during cooking. Skimming foam early and keeping the pot at a gentle simmer can make the broth clearer. Cloudiness by itself does not mean the soup has gone bad; use safe handling and storage times to judge leftovers.

Can I make it ahead?
Yes. Cook the soup, cool it promptly, and refrigerate it within 2 hours. Reheat to 165°F (74°C) before serving. For vegetables with the best texture, you can prepare the broth and pork ahead, then add the vegetables while reheating. If reheating an already fully cooked pot, avoid simmering it for a long time, which can make the vegetables mushy.

What can I use instead of kangkong?
Spinach is the easiest substitute and should be added at the very end because it wilts quickly. Bok choy or mustard greens also work; add thicker stems before the leaves so they have enough time to soften. The flavor and texture will differ from water spinach, but the soup will still have a fresh leafy finish.

Can I use pork loin?
You can, but loin is leaner and less suited to a long simmer than shoulder, ribs, or belly. Cut it into large pieces and check it earlier for doneness so it does not become dry. The broth will also be lighter, so you may want to rely on onion, tomatoes, fish sauce, and tamarind for a well-rounded flavor.

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).