Sinigang na Baboy is the ultimate comfort food! Made with pork ribs, vegetables, and tamarind-flavored broth, it’s hearty and delicious on its own or served with steamed rice.
Today has been a cold and wet day, with rain intermittent throughout. It was the kind of weather that calls for a piping-hot pot sinigang na baboy, which was what I made for lunch.
Chockful of crisp-tender vegetables and meaty ribs and thick with the sourness of tamarind, my steaming bowl of soup provided much-needed comfort against the harsh weather outside. It was delicious, filling, and the perfect way to warm up!
Sinigang is a classic Filipino soup characterized by its sour and savory medley of flavors. It’s popular comfort food in the Philippines, usually served on its own or paired with steamed rice on rainy days to ward off the cold.
Like adobo, the term sinigang describes more a cooking method than a particular dish as it comes with many variations. It can be made with protein such as pork, fish, shrimp, beef, and chicken and souring agents such as tamarind, guava, green mango, calamansi, kamias, batuan, santol, and other native fruits.Ingredients
Pork-while you can use meatier and leaner parts such as pork shoulder (kasim), I recommend bony cuts such as spare ribs, pork belly with ribs, hocks and knuckles, tailbone or neck bones for better flavor
Tomatoes-use ripe, juicy tomatoes
Onion-peeled and quartered
Fish sauce-brings umami flavor; you can swap with salt if you prefer
Gabi-adds a starchy component to the dish and thickens the broth
Sitaw (long beans), eggplant, okra, bok choy-these are the vegetables I used but feel free to use other local produce available such as kangkong (water spinach) and pechay
Tamarind-can be fresh pods, paste, or powder mixes
Banana or finger chili peppers (siling haba)-adds a mild heat; optional and can be omitted
How to make from scratch
I usually use packaged tamarind mixes as the fresh fruit is not always available in my area. Although these powder flavorings are easy and convenient to use, nothing beats pork sinigang from scratch! Just follow the steps below on how to use green tamarind pods.
Wash tamarind pods under cold, running water to remove any grit or dirt from the skins.
Place in a saucepan with about 1 cup water and bring to a boil. Cook for about 4 to 5 minutes until soft and outer skins begin to burst.
Using a fork, mash the tamarinds to release the pulp.
In a fine-mesh strainer set over a bowl, place the tamarind and liquid. Continue to mash with a fork, returning some of the liquid into the strainer once or twice, to fully extract the juice.
Discard seeds and skins. Pour tamarind juice into the pot.
How to serve and store
Pork sinigang is delicious on its own or with steamed rice. For the complete experience, serve it with fish sauce and chili peppers on the side for dipping.
Store leftovers in a container with a tight-fitting lid and refrigerate for up to 3 days.
Reheat in a saucepot to an internal temperature of 165 F or in the microwave at 2 to 3-minute intervals until completely warmed through, stirring well after each interval to distribute heat.