Sinigang na baboy is a beloved Filipino sour soup built around tender pork, tamarind, and vegetables that simmer in a clear, savory broth.
The pork cooks until tender before the vegetables go in, keeping the broth rich while the daikon, beans, tomatoes, and greens retain their character.
Add the tamarind gradually and taste near the end. The right balance is bright and pleasantly sour, not harsh or salty.
Serving Suggestions
Serve hot with steamed white rice, fish sauce for seasoning, and sliced chilies. The soup is especially satisfying with extra leafy greens and tender vegetables.
Recipe Notes
Refrigerate leftovers for up to 3 days. The flavor deepens overnight; reheat gently and add fresh greens during reheating if desired.
Filipino Sinigang na Baboy
A comforting Filipino sour pork soup with tamarind broth, daikon, green beans, tomatoes, and leafy greens.
Equipment
- Large soup pot
- Ladle
- Knife
- Cutting board
- Fine-mesh skimmer
Ingredients
Sinigang
- 2 lb bone-in pork shoulder or ribs cut into large pieces
- 8 cups water
- 1 medium yellow onion quartered
- 2 medium tomatoes quartered
- 1 medium daikon radish peeled and cut into chunks
- 8 oz green beans trimmed
- 2 cups tamarind broth or unsweetened tamarind juice adjust to taste
- 2 cups water spinach or baby bok choy washed
- 2 large green chilies whole or sliced
- 1 tsp salt plus more to taste
- 1 tbsp fish sauce for serving
Instructions
Build the broth:
- Place the pork, water, onion, and tomatoes in a large pot and bring to a boil.
- Skim the foam from the surface, reduce the heat, and simmer for 45 to 60 minutes until the pork is tender.
- Remove the onion and skim excess fat if needed.
Add the vegetables:
- Add the daikon and simmer for 8 minutes until it begins to soften.
- Stir in the tamarind broth and chilies, then taste and season with salt.
- Add the green beans and cook for 4 minutes. Add the leafy greens and cook for 1 to 2 minutes more.
Serve:
- Taste once more and adjust the sourness with more tamarind broth if needed.
- Ladle the soup into bowls and serve immediately with steamed rice and fish sauce.
Notes
- Tamarind paste diluted with water can replace prepared tamarind broth.
- Add vegetables in stages so firm pieces stay tender-crisp.
- Pork belly can be used for a richer broth, while pork loin gives a leaner result.
Nutrition
Calories: 430kcalCarbohydrates: 18gProtein: 36gFat: 24gSaturated Fat: 8gCholesterol: 115mgSodium: 720mgFiber: 4gSugar: 8g