Pork Tamarind Soup (Sinigang na Baboy)
Sinigang na Baboy Say it: see-nee-GANG nah bah-BOY
Sinigang na baboy is the Philippines' most beloved sour soup: pork ribs simmered until tender in a tamarind-soured broth with tomato, radish, long beans and water spinach. It is eaten nationwide for lunch or dinner, often with a mountain of steamed rice. The broth is bright, savory and gently tart, while the vegetables stay crisp-tender and the pork falls off the bone. Every family adjusts the sourness to taste, making it both comforting and refreshing.
Pork Tamarind Soup (Sinigang na Baboy)
Sinigang na Baboy
Pronounced see-nee-GANG nah bah-BOY
- Serves
- 4
- Prep
- 20 min
- Cook
- 1 hr 10 min
- Total
- 1 hr 30 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains fish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Heat the oil in a large heavy pot over medium heat. Add the onion and tomatoes and cook, stirring, until soft and the tomatoes release their juices, about 5 minutes.
Add the pork ribs and fish sauce. Cook, turning the ribs, until the meat is no longer pink outside, about 5 minutes.
Pour in the water and bring to a boil. Skim off the foam, then lower the heat and simmer, partially covered, until the pork is tender and starts to pull from the bone, 45 to 60 minutes.
If using tamarind concentrate, whisk it into the broth. If using fresh tamarind, ladle 1 cup (240 ml) hot broth over the pulp in a bowl, mash, strain, and stir the sour liquid back into the pot. Simmer 5 minutes, then taste.
Add the radish and cook until just tender but still firm, 5 to 7 minutes.
Add the long beans and cook until crisp-tender, 3 to 4 minutes.
Stir in the kangkong stems and green chilies, if using, and cook 1 minute. Add the kangkong leaves and cook just until wilted, 1 to 2 minutes.
Season with pepper and more fish sauce to taste. Serve hot with steamed rice.
Regional variant: Pork Sinigang in Guava Broth (Sinigang sa Bayabas)
Replace the tamarind with 1 lb (450 g) ripe guavas, halved. Simmer them with 1 cup (240 ml) water for 10 minutes, mash, strain, and add the guava liquid to the pork broth instead of tamarind. Proceed with the same vegetables; the broth will be fruitier and milder.
Cook's notes
- Taste the broth after adding tamarind; different brands and fresh pulp vary in sourness. Add more tamarind concentrate a tablespoon at a time, or a pinch of sugar if it is too sharp.
- Keep the vegetables just crisp-tender; they continue softening in the hot broth.
- For a clearer broth, skim the surface often during the first 15 minutes of simmering.
Serve with
Steamed white rice and a dipping sauce of fish sauce with calamansi or lemon and chili.
Make ahead and storage
Cool and refrigerate up to 3 days. Reheat gently, adding fresh kangkong just before serving.
