Sinigang na Baboy (Filipino Pork and Tamarind Soup)
Local name: Sinigang na baboy
In short: Pork ribs simmered with tomato, onion and tamarind into a sour, savory broth, with daikon, long beans, eggplant and water spinach added at the end. It takes about 2 h 5 min in total and makes 6 servings.
- Prep
- 25 min
- Cook
- 1 h 40 min
- Total
- 2 h 5 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 330 kcal
Sinigang is the Philippines' great sour soup, and the pork version is a family favorite. Tamarind gives the broth its sourness, tomatoes and onion sweeten it, and a handful of vegetables go in at the end so they stay bright. Fish sauce seasons the pot, and each person adds more at the table. Serve it with plenty of steamed rice.
Instructions
- Put the pork and the 2.5 liters of water in a large pot and bring to a boil. Skim off the foam, then add the onion and tomatoes.
- Lower the heat, partly cover and simmer for 60 to 75 minutes, until the pork is tender.
- Boil the tamarind in the 250 ml of water for 10 minutes. Mash it, then strain the liquid into the pot, pressing out the pulp and discarding the seeds. If you use pulp, simply stir it in.
- Add the daikon and simmer for 10 minutes. Add the eggplant, long beans and chilies and cook for 5 minutes more.
- Season with the fish sauce and salt. Taste and add more tamarind or fish sauce until the broth is sour and savory.
- Stir in the water spinach and cook for 1 to 2 minutes, until just wilted. Serve hot with steamed rice and extra fish sauce.
Tips
- Add the vegetables in order of cooking time so that nothing turns mushy. If the broth is not sour enough, add tamarind a spoonful at a time, since strength varies.
- Packaged tamarind soup base is common in the Philippines. If you use it, start with half the amount on the package and taste. Green mango or calamansi juice can also supply the sourness.
Questions and answers
How sour should sinigang be?
Quite sour. The broth should make you pucker slightly, balanced by the rich pork and plain rice. Add tamarind gradually to match your taste.
Can I use other meats or seafood?
Yes. Shrimp (sinigang na hipon), milkfish belly and beef short ribs are all common. Add shrimp only for the last 3 minutes so they stay tender.
Can I make sinigang ahead of time?
Make the pork and broth up to 2 days ahead. Reheat it, then add the vegetables so they are fresh and bright.
How long does it take to make Sinigang na Baboy (Filipino Pork and Tamarind Soup)?
About 2 h 5 min in total: 25 min of preparation and 1 h 40 min of cooking.
How many calories are in Sinigang na Baboy (Filipino Pork and Tamarind Soup)?
About 330 kcal per serving, with 24 g of protein, 14 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 330 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 14 g |
| Fat | 20 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 1100 mg |
Estimated values, calculated from the ingredients.
