skip to Main Content

Sinigang na Baboy (Pork Sinigang)

Comforting and delicious sinigang na baboy! Sour and rich broth loaded with pork and vegetables. Simple to make and very versatile. Simmer slowly on the stovetop, or use your instant pot/ pressure cooker to shorten the cooking time. Directions and tips are all here!

Filipino Pork Tamarind Soup

What is Sinigang?

Sinigang is a Filipino word that means “stewed in a sour soup”. It can be made with pork, fish, chicken, shrimp combined with a variety of vegetables. Fish sauce (patis in Filipino) is added to give the soup a savory flavor.

Tamarind (sampalok in Filipino) is the most popular souring agent or “pang-asim” and it is widely used in powder form called “sinigang mix”.

Other sour fruits such as balimbi (kamias), cotton fruit (santol), batuan and calamansi can also be used. All are equally good with varying levels of sourness, acidity, and sometimes sweetness.

Pork cuts for Sinigang

Pork ribs, pork belly, pork butt, and pork shoulder are the recommended cuts for sinigang. My personal favorite is pork ribs as it makes a wonderfully rich broth that goes so well with the sour flavor.

sinigang vegetables, pork ribs and sinigang mix

Sinigang na Baboy Ingredients

These are the essential ingredients to make sinigang.

  • Onion, garlic, green chili, and white radish – are necessary ingredients that play an important role in making the base flavor of the soup.
  • Tomatoes – it adds color to the dish and makes sinigang naturally sweet and tangy.
  • Fish sauce – the main salt in sinigang. It’s packed with umami flavor, a perfect complement to the meat and vegetables.
  • Vegetables – the complete list below. Use whatever is available.
  • Tamarind (sampalok) – using sinigang mix is the most convenient way of making sinigang. You can use fresh, if available.
  • Gabi – or taro in English is the secret ingredient that makes the sinigang soup extra rich and luscious. I recommend shaving half of the portion using a peeler so it can easily melt and infuse with the soup as the meat cooks.
Sinigang Ingredient

Best way to cook Sinigang

Cooking this Filipino sour pork soup can be done in two ways. Which method is best is often a subject of debate for many sinigang “connoisseurs”. For me, it’s all a matter of preference and of course how much time you are willing to spend in the kitchen. I use both methods alternatively, depending on my mood.

Method 1: Sauté and boil

Involves sauteing the garlic, onions, and pork before boiling until the meat is tender. This method elevates the umami a little bit further and makes the broth extra rich from the additional oil.

Method 2: Boiling method

The title says it all. You basically just boil the pork in a pot of water until tender. It’s the easiest and most convenient way of cooking sinigang. This method makes a clear, light, and flavorful sour broth.

Pork Ribs  and Vegetables Soup in Sour Broth

How to cook Sinigang na Baboy

And here’s how to make it!

Searing the pork until just brown and simmering it in fish sauce deepens the flavor of the broth. When the water starts boiling, skim off the scum as it arises.

Sinigang Recipe in Instantpot Pressure Cooker

Add in the yam (gabi) and simmer. Cooking time on stovetop will take around 1 hour or more depending on the pork cut you’re using. If using the pressure cooker, 20 to 30 minutes should be enough.

By the time the pork is tender, the broth will be thick and rich as gabi has already dissolved and blended with the broth.

Finally, add the vegetables and cook with the lid on. Add the tamarind powder or extract and simmer until the vegetables are done. That’s it!

Vegetables for Sinigang

Here is the list of vegetables that works well with sinigang. Use whichever is available:

  • sitaw (snake beans)
  • eggplant
  • okra
  • winged bean
  • banana heart (puso ng saging)
  • bok choi (pechay)
  • kangkong (water spinach)
  • green beans
  • nai bai

Cooking sinigang in a pressure cooker/instant pot

Using a pressure cooker to cook sinigang is one way of cutting the cooking time short. It’s especially useful if you love using pork ribs (like me!) which could take 1 hour or more to tenderize.

I highly recommend sauteing the spices and the pork when using an instant pot. The extra step helps build the flavor before starting to pressure cook the meat.

Bowl of Filipino Sour Pork Soup

Common questions about Sinigang

How can I make the sinigang broth red?

To make the soup in reddish color, use red ripe tomatoes. Saute it with the pork to render the color.

How can I make sinigang using fresh tamarind (sampalok)?

Was unripe tamarind and place in a pot. Pour 1 cup water boil until soft and skin begin to separate. Mash with a fork. Strain in a fine mesh over a bowl and continue to squeeze out the juices. Discard the skin and seeds. Pour the tamarind extract into the pot of tenderized pork when the vegetables are half-way done.

Love Filipino soup flavors? Try this recipes!

Watch the Sinigang na Baboy recipe video

Sinigang na Baboy (Pork Sinigang) - comforting and delicious Filipino Tamarind Soup

HUNGRY FOR MORE? Subscribe to my newsletter and follow along on FacebookPinterest, and Instagram for all of the latest updates.

Bowl of Filipino Sour Pork Soup

Sinigang na Baboy (Pork Sinigang)

Rich and comforting Filipino sour broth loaded with pork and vegetables. Simmer slowly on the stovetop, or use your instant pot/ pressure cooker to shorten the cooking time. Directions and tips are all here!
Print Pin
Servings: 5 servings
Author: Mella
Prep Time 15 minutes
Cook Time 1 hour

Ingredients

  • 1 tbsp oil
  • 2 cloves garlic
  • 1 yellow onion (quartered)
  • 1 kg /35 oz pork, cut into serving pieces (see note 1)
  • 3 tbsp fish sauce (add more if preferred)
  • 5 cups water (see note 2)
  • 1 med-size gabi (peeled then shaved or cut)
  • 2 large tomatoes (quartered)
  • 1 med-size radish (peeled, thinly sliced)
  • 2 banana chili (sili pangsigang)
  • 2 tbsp tamarind powder/ sinigang mix (add more if preferred, see note 5)
  • salt to taste

Choice of Vegetables (see note 3)

  • okra (ends trimmed)
  • eggplant (cut into 1/2 thick inch)
  • bunch of green long beans (cut into 3 inch length)
  • bunch of water spinach (kangkong)

Instructions

  • Heat oil in a large pot over medium heat. Add garlic and onions. Saute until fragrant and translucent.
  • Add pork. Cook until no longer pink. Pour fish sauce and simmer for 2 minutes or until fragrant and juices appear. Pour water and let it boil. Skim off scum as it arises. Add gabi (yam) and cover with a lid. Cook until pork is tender (see notes for cooking times). Add more water as needed.
  • Season with salt or fish sauce, to taste. Add vegetables in this order: radish, chili, tomatoes, eggplant, okra then sitaw. Cover with lid and cook for 2 to 3 minutes or until vegetables are half done.
  • Pour sampalok sinigang mix or choice of souring agent (pampaasim). Cook for another 2 minutes.
  • Add kangkong or your choice of leafy greens. Simmer for another minute and remove from heat. Serve with rice and enjoy!

Recipe Notes and Tips:

Substitutes/Alternatives:

  1. Pork cuts: pork ribs (buto buto), pork belly (liempo), pork butt or shoulder (pork kasim) are the recommended cuts for sinigang
  2. Water: Use less amount, around 3 to 4 cups if cooking with a pressure cooker to avoid overspilling. Add more once the meat is tender.
  3. Other vegetables you can use: winged bean (sigarilyas), banana heart (puso ng saging), bok choi (pechay), green beans, nai bai.
  4. Alternative cooking method: Boil the pork right away with onions in a pot of water. Skip the garlic and oil. For a reddish broth, add the tomatoes early.
  5. Use fresh tamarind (sampalok) if preferred: Wash unripe tamarind and place in a pot. Pour 1 cup water boil until soft and the skin begins to separate. Mash with a fork. Strain in a fine mesh over a bowl and continue to squeeze out the juices. Discard the skin and seeds. Pour the tamarind extract into the pot of tenderized pork when the vegetables are half-way done.

Cooking times:

Note that the thicker the cut, the longer the cooking time.
  • pork ribs – 1 to 2 hours on the stovetop, 25 to 30 minutes in an instant pot/pressure cooker. Use quick release.
  • pork belly and pork shoulder – 1 to 1 1/2 hour on the stovetop, 20 to 25 in an instant pot/pressure cooker. Use quick release.
Jump to Video
Course : Main Course
Cuisine : Filipino
Keyword : pork sinigang, sinigang na baboy, sinigang na buto buto
Nutrition Facts
Sinigang na Baboy (Pork Sinigang)
Amount Per Serving
Calories 454 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 11g69%
Cholesterol 112mg37%
Sodium 984mg43%
Potassium 612mg17%
Carbohydrates 9g3%
Fiber 2g8%
Sugar 7g8%
Protein 23g46%
Vitamin A 606IU12%
Vitamin C 12mg15%
Calcium 52mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?I love hearing how you went with my recipes! Tag @rivertenkitchen or leave a comment below!
Riverten Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

This Post Has 4 Comments

  1. 5 stars
    Feels nice and comforting…the only things I will not put in my sinigang are the eggplant and tomatoes. I am cooking this one for soup for tonight’s dinner. The meat are already in my pressure cooker now.

    Thank you for sharing this recipe. I appreciate it very much.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Back To Top