Sinigang na Baboy Recipe (Pork Sour Soup)
Sinigang na Baboy is a beloved Filipino sour soup made with tender pork, fresh vegetables, and a tangy tamarind broth. This comforting dish is a staple in Filipino households, known for its refreshing sourness that pairs perfectly with steamed rice. Whether you’re new to Filipino cooking or a seasoned home chef, this step-by-step guide will help you make the perfect Sinigang na Baboy—just like Lola (grandma) used to make!
This recipe is naturally gluten-free and packed with vitamins from fresh veggies like kangkong (water spinach), radish, and eggplant. The sourness comes from tamarind (or a tamarind soup mix), which also aids digestion. Ready to dive in? Let’s get cooking!
Sinigang na Baboy Recipe (Pork Sour Soup)
Ingredients
- 1.5 lbs (700g) pork belly or ribs – cut into 2-inch pieces
- 1 packet (40g) sinigang mix (tamarind soup base) – or 1 cup fresh tamarind pulp
- 8 cups water – for the broth
- 1 medium onion – quartered
- 2 medium tomatoes – quartered
- 1 daikon radish (labanos) – sliced
- 1 eggplant – sliced
- 6-8 pieces okra – ends trimmed
- 2 cups kangkong (water spinach) – stems removed
- 2 green chili peppers (siling haba) – optional, for extra heat
- Fish sauce (patis) or salt – to taste
Optional Substitutes
| Ingredient | Substitute |
|---|---|
| Tamarind soup mix | Fresh tamarind, calamansi, or green mango |
| Kangkong | Spinach or bok choy |
| Pork belly | Chicken, shrimp, or fish |
Step-by-Step Instructions
- Boil the pork: In a large pot, add pork, water, onion, and tomatoes. Bring to a boil, then lower heat and simmer for 45 minutes or until pork is tender. Skim off any foam that rises.
- Add the souring agent: Stir in the sinigang mix (or tamarind pulp) and simmer for 5 minutes. Adjust sourness to taste.
- Add vegetables: Add radish, eggplant, and okra. Simmer for 5 minutes.
- Finish with greens: Add kangkong and chili peppers (if using). Cook for 2 more minutes.
- Season: Add fish sauce or salt to taste. Serve hot with steamed rice!
Cooking Details
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 4-6
Nutritional Info (per serving)
| Calories | Carbs | Protein | Fat |
|---|---|---|---|
| 320 kcal | 12g | 18g | 22g |
Tips for the Best Sinigang na Baboy
- Do use bone-in pork for richer flavor.
- Don’t overcook the greens—add them last to keep them crisp.
- Do taste as you go—adjust sourness with more tamarind or balance with fish sauce.
- Don’t skip skimming the broth for a clearer soup.
FAQs
1. Can I make Sinigang na Baboy in a slow cooker?
Yes! Cook the pork on low for 6-7 hours, then add vegetables and sinigang mix in the last 30 minutes.
2. What if I can’t find tamarind?
Use calamansi juice, green mango, or even lemon as a substitute—though the flavor will be slightly different.
3. How long does leftover sinigang last?
Store in the fridge for up to 3 days. Reheat gently to avoid overcooking the veggies.
There you have it—a foolproof Sinigang na Baboy recipe that’s bursting with tangy, savory goodness! Perfect for rainy days or whenever you need a comforting bowl of Filipino warmth. Happy cooking!
