Pork Sinigang, often hailed as the epitome of Filipino comfort food, has held its place in the hearts of many not only because of its rich taste but also due to its cultural significance. Every Filipino family has their unique take on Sinigang na Baboy, showcasing the adaptability of the dish across various regions. At its core, this Filipino Pork Sour Soup is a harmonious blend of savory pork and the distinctive sourness of tamarind or sometimes green mangoes or calamansi, offering an invigorating taste that rouses the palate.

Sinigang na Baboy, with its distinctive tang, can be considered an ambassador for Filipino cuisine. What makes Pork Sinigang stand out from other Filipino dishes is its sour broth, which perfectly complements the richness of the pork. Tamarind is often the primary souring agent, but other fruits like green mango or calamansi are also used in different variations. In Cathy’s version, adding a variety of vegetables boosts its nutritional value and adds layers of flavor and texture, making her Filipino Pork Sour Soup even more enticing.

Cooking and sharing a pot of Sinigang na Baboy is a communal experience, often evoking fond memories of family gatherings, laughter, and bonding. When served, it’s not just a bowl of Pork Sinigang you enjoy but a taste of Filipino tradition and love. This Filipino Pork Sour Soup’s delightful medley of pork, vegetables, and tangy broth ensures that every spoonful is a gastronomic journey reminiscent of home-cooked meals and the warmth of Filipino hospitality. Whether you’re a local or a traveler, indulging in Sinigang na Baboy is a culinary experience you wouldn’t want to miss.

Ingredients: 3-4 servings

1 lb.(500 grams) pork ribs, individually cut
1 cup sliced okra
2 medium eggplants, sliced in cubes
2 cups kangkong leaves, washed and trimmed (spinach leaves, optional)
2 medium taro roots, skinned and cut in quarters
1 thumb size, peeled and crushed ginger
2 medium tomatoes, cut in quarters
4-6 cups water, for boiling
1 medium tomato, quartered
1 small onion, quartered
1 packet tamarind sauce
1-2 pieces green chili (Siling Tagalog)
3 tbsp. fish sauce(Patis)
A pinch of salt to taste

Cooking Procedure:

  1. Place pork, tomatoes, and onions on a large pot, add 4-6 cups of water. Bring it in to a boil, then adjust the stove heat to a slow cook and let it simmer for up to 1.5 hours or until pork is tender.
  2. Skim the water surface from time to time to get rid of excess fat. More water may be added if necessary.
  3. Once pork is tender, add 1 packet of tamarind sauce, add the taro roots, ginger, onions, tomatoes and green chili and simmer for 5-8 minutes.
  4. Season to taste with patis(fish sauce), then add the sliced eggplants(talong) and okra, and simmer for 2-3 minutes. Place the kangkong leaves last. Adjust seasoning according to your taste, then let it boil for another 2 minutes, until kangkong is cooked.
  5. Make sure the taro roots are fully cooked prior to serving. Serve while hot with steamed rice.

Tip: Garnish your Pork Sinigang or Sinigang na Baboy with a squeeze of calamansi juice or lime juice and fish sauce prior to serving.


Optional Sinigang vegetable ingredients, using cabbage, anaheim peppers and string beans as alternatives to kangkong(water spinach), long beans(sitaw) and jalapeno.