Sinigang na Baboy

Sinigang na baboy is a Filipino pork soup soured with tamarind, filled out with vegetables like water spinach, radish, and taro, and eaten as a full meal over rice. The sour broth is the point: it is meant to cut through fat and wake up the palate, especially in humid weather.

The dish predates any single recipe. Filipino cooking has long used souring agents, tamarind, unripe mango, kamias, guava, depending on what grows nearby, to balance rich, fatty proteins. Sinigang is really a method for souring a broth, and pork is just the most common protein used with it.

Most households keep a jar of tamarind soup base on hand for convenience, but fresh tamarind pods, boiled and mashed through a strainer, give a rounder, less one-note sourness than the powdered mix most people default to.

What Actually Matters

The vegetables go in in a specific order based on how long they take to cook, not all at once. Taro needs to simmer long enough to release its starch and slightly thicken the broth; water spinach needs barely a minute or it turns to mush. Dump everything in together and you get a soup where half the vegetables are raw and the other half have disintegrated. Sequence is the entire skill here.

Sinigang na Baboy Recipe

Serves 4 | Prep time: 20 minutes | Cook time: 45 minutes | Total time: 1 hour 5 minutes

• 1 1/2 pounds pork belly or pork spare ribs, cut into chunks
• 6 cups water
• 1 medium onion, quartered
• 2 medium tomatoes, quartered
• 1 small taro root, peeled and cubed
• 1 tablespoon fish sauce
• 1 packet (1.4 ounces) tamarind soup base, or 1/2 cup fresh tamarind pulp
• 1 cup radish, sliced into rounds
• 1 cup string beans, cut into 2 inch pieces
• 2 cups water spinach (kangkong) or spinach, roughly chopped
• 2 green finger chilies, whole
• Salt to taste

1. Place the pork in a large pot with the water, onion, and tomatoes. Bring to a boil, then skim off any foam that rises to the top.
2. Reduce to a simmer and cook, partially covered, for 30 minutes, until the pork is fork tender.
3. Add the taro and simmer for 8 minutes, until it starts to soften and thicken the broth slightly.
4. Stir in the fish sauce and tamarind soup base until dissolved. Taste the broth; it should be distinctly sour before you continue.
5. Add the radish and string beans and simmer for 4 minutes.
6. Add the water spinach and chilies and simmer for 1 to 2 minutes more, just until the greens wilt. Season with salt to taste and serve immediately over rice.

Nutrition (Per Serving, Estimated)

This is a calculated estimate based on standard ingredient values, not a lab-verified figure.

Tips and Variations

Shrimp, fish, or beef short ribs all work in place of pork; adjust the simmer time for the protein you use. If fresh tamarind pods are available, boil about eight of them for 10 minutes, mash through a strainer, and use the pulp instead of the packet mix for a rounder sourness. Leftover sinigang keeps for up to 3 days refrigerated, though the leafy greens will soften further on reheating.

Frequently Asked Questions

What does sinigang taste like?

Sour and savory first, with a background warmth from the chilies. It is closer to a light, brothy stew than a clear soup.

Can I use a tamarind soup base packet?

Yes, and most households do for convenience. Fresh tamarind gives a rounder flavor, but the packet is a fine everyday substitute.

Why is my broth cloudy?

Skipping the initial skim after the pork comes to a boil is the usual cause. Removing that foam early keeps the broth cleaner.

What vegetables can I substitute?

Eggplant, okra, and long green squash (upo) are all traditional additions if you can find them, added at the same stage as the radish.

Is sinigang spicy?

Not inherently. The whole chilies add background heat without much bite unless you break them open while eating.

More From Wine Drop Cookery

Serve this alongside chicken adobo for a proper Filipino table, or explore the rest of the Filipino recipe collection. For the right pot for a long simmer, browse pots and pans, or check out kitchen essentials and the full product collection.

Who Is Writing This

I'm Chef Alan. I have spent 35 years in professional kitchens, I have formal culinary education in New Hampshire, and I have been honored as a 6-Time 4-Diamond Chef. More about me here.

If a recipe is missing something you needed, or a step didn't make sense, tell me. Get in touch and I'll fix it.

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