Sinigang na Baboy
Filipino Sour Pork Soup with Tamarind Broth and Fresh Vegetables
About This Recipe
Sinigang na Baboy is arguably the most iconic Filipino soup — a clear, sour broth loaded with tender pork, crunchy vegetables, and the unmistakable puckering tang of tamarind. Unlike neighboring Southeast Asian sour soups that balance heat and sweetness, Philippine sinigang is unapologetically sour. That forward sourness is the entire point.
The dish works with almost any protein: pork (baboy), beef (baka), shrimp (hipon), or fish (isda). Pork remains the most beloved because the fat melts into the broth during the long simmer, giving the soup body and richness that balance the tart tamarind. For the difference between sinigang and its cousin nilaga, read our sinigang vs nilaga comparison. If you want to experiment without tamarind, see our sinigang without tamarind guide.
Ingredients
- 2 lbs pork belly or pork ribs, cut into chunks
- 1 large onion, quartered
- 2 large tomatoes, quartered
- 10 cups water
- 1 pack tamarind soup mix (40g)
- 1 large radish (labanos), sliced
- 1 bunch string beans (sitaw)
- 2 medium eggplants, sliced
- 1 bunch kangkong (water spinach)
- 2-3 green finger chilies
- 2 tbsp patis (fish sauce)
Instructions
- 1
Boil the Pork
Place pork in a large pot with 10 cups water, onion, and tomatoes. Bring to a boil and skim off the scum that rises. Reduce heat and simmer covered for 50-60 minutes until pork is fork-tender.
- 2
Add Souring Agent
Stir in tamarind soup mix (or strained fresh tamarind pulp). Taste the broth — it should be pleasantly sour. Adjust with more mix or water to balance.
- 3
Add Root Vegetables First
Add radish slices and simmer 5 minutes until they start to soften. Harder vegetables need the longest cooking time.
- 4
Add Beans and Eggplant
Add string beans and eggplant slices. Simmer 5-7 more minutes until vegetables are tender-crisp. Do not overcook or they turn mushy.
- 5
Finish with Greens
Add kangkong and green chilies. Season with patis, salt, and pepper. Simmer just 1-2 minutes until kangkong wilts. Serve immediately with steamed rice.
Tips & Variations
Add Ingredients by Cook Time
Add vegetables in order of cooking time: radish first (slowest), then beans and eggplant, finally kangkong (fastest). Each vegetable hits its ideal texture this way.
Do Not Overcook Kangkong
Kangkong wilts in under 2 minutes. Any longer and the leaves turn black and lose their vibrant green color and crunch.
Fresh vs Packet Tamarind
Fresh sampalok gives superior depth of sourness. Packet soup mix is faster and works well for weeknight cooking. Either is authentic.