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A comforting, deeply sour pork soup, souring agent and pork ribs simmered together with vegetables into a warming Filipino classic.
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.
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.
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- Sinigang mix. The souring base for a proper sinigang.
