Go Back
–+ servings
Filipino sinigang na baboy sour pork soup with tender pork, daikon, green beans, tomatoes, leafy greens, and steamed rice.

Filipino Sinigang na Baboy

No ratings yet
A comforting Filipino sour pork soup with tamarind broth, daikon, green beans, tomatoes, and leafy greens.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Filipino
Calories: 430
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large soup pot
  • Ladle
  • Knife
  • Cutting board
  • Fine-mesh skimmer

Method
 

Build the broth:
  1. Place the pork, water, onion, and tomatoes in a large pot and bring to a boil.
  2. Skim the foam from the surface, reduce the heat, and simmer for 45 to 60 minutes until the pork is tender.
  3. Remove the onion and skim excess fat if needed.
Add the vegetables:
  1. Add the daikon and simmer for 8 minutes until it begins to soften.
  2. Stir in the tamarind broth and chilies, then taste and season with salt.
  3. Add the green beans and cook for 4 minutes. Add the leafy greens and cook for 1 to 2 minutes more.
Serve:
  1. Taste once more and adjust the sourness with more tamarind broth if needed.
  2. Ladle the soup into bowls and serve immediately with steamed rice and fish sauce.

Nutrition

Calories: 430kcalCarbohydrates: 18gProtein: 36gFat: 24gSaturated Fat: 8gCholesterol: 115mgSodium: 720mgFiber: 4gSugar: 8g

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.