A comforting, deeply sour pork soup, souring agent and pork ribs simmered together with vegetables into a warming Filipino classic. Thai cooking has its own sour pork rib soup in tom saap, from the north east of the country.
Sinigang na baboy
- 600 g pork ribs or belly, cut into chunks
- 1 pack sinigang mix (or 3 tbsp tamarind paste)
- 1 onion, quartered
- 2 tomatoes, quartered
- 1 daikon radish, sliced
- 1 aubergine, sliced
- 100 g water spinach (kangkong) or spinach
- 1 to 2 green chillies
- 1.5 litres water
- fish sauce, to taste
- Simmer the pork in water for 45 minutes to an hour, skimming any scum, until tender.
- Add the onion and tomatoes, and simmer for 5 minutes.
- Stir in the sinigang mix or tamarind paste.
- Add the daikon and aubergine, and simmer until just tender, about 10 minutes.
- Add the water spinach and chillies, and cook for a further 2 minutes.
- Season with fish sauce to taste, and serve hot with rice.
What is sinigang?
Sinigang is a sour soup and one of the best loved dishes in the Philippines. Pork, prawns or fish are simmered with vegetables in a broth soured with tamarind. Other souring fruits such as green mango, guava or calamansi are also used in different regions.
Sinigang na baboy is the pork version, usually made with pork ribs or belly, and it is eaten with plain rice, often with a dish of fish sauce and chilli for dipping the meat.
Ingredient notes and UK swaps
- Souring: sinigang mix packets (tamarind based) are the quickest option and are sold in Filipino shops. Tamarind paste or pulp mixed with hot water is a good swap.
- Pork: pork ribs, belly or shoulder in chunks.
- Vegetables: radish (daikon), long beans, aubergine, okra, tomato and kangkong (water spinach). Spinach or pak choi works in place of kangkong.
- Taro: a few chunks of taro make the broth slightly thicker. Leave out if you cannot find it.
Serving and storing
Serve in a big bowl at the centre of the table with rice. Sinigang keeps for 3 days in the fridge. Add fresh greens when you reheat, as they turn dark and soft if stored in the soup.
Tips for the best sinigang na baboy
- Simmer the pork low and slow first, since a rushed boil leaves it tough.
- Add the leafy greens last, so they stay bright and just wilted rather than overcooked.
Adjusting the sourness
Add the tamarind or sinigang mix gradually and taste as you go, since brands vary considerably in strength, the broth should taste distinctly sour rather than just tangy, add a little more if the sourness feels too subtle.
Frequently asked questions
Can I use a different meat for sinigang?
Yes, prawns and fish are both traditional alternatives, added towards the end since they cook much faster than pork.
What does sinigang taste like?
Predominantly sour, from tamarind or a packet mix, with a savoury pork broth and a light heat from the chillies.
Is sinigang spicy?
Not usually. It is sour and savoury. Long green chillies are often added for flavour, but they give only mild heat unless broken open.
