Pork Sinigang (Sinigang na Baboy)

By Sam · Published July 3, 2026 · Updated October 2, 2026

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Illustrative photograph for Pork Sinigang (Sinigang na Baboy)
Illustrative photo; not a tested batch. Photo credits.

Research-based recipe guide. Times are estimates; check tenderness and doneness as you cook.

A pork-and-vegetable soup seasoned with tamarind. This version uses a packet mix, so seasoning is added gradually rather than assuming every brand has the same salt and sourness.

Prep: 15 min · Cook: about 70 min · Total: about 85 min · 5 servings

Ingredients

  • 1 kg pork ribs or belly, cut into similar-size pieces
  • 1 onion, quartered
  • 2 tomatoes, quartered
  • Tamarind sinigang mix, up to one 40 g sachet, according to taste and label directions
  • Fish sauce, up to 2 tbsp, to taste
  • 1 radish, sliced
  • 1 bunch string beans, cut into 5 cm lengths
  • 2 eggplants, sliced
  • 5 okra
  • 2 long green chilies, optional
  • 1 bunch water spinach, washed, stems separated from leaves
  • 8 cups water, plus more as needed

Instructions

  1. Put pork, onion, tomatoes and water in a large pot. Bring to a boil and skim the foam if you want a clearer broth.
  2. Lower the heat, cover and simmer for about 45–60 minutes until the pork is fork-tender. Keep the meat covered with broth; larger or tougher pieces may need longer.
  3. Add the radish and string beans. Simmer for about 5 minutes, checking the radish rather than relying only on the clock.
  4. Add part of the tamarind mix and a little fish sauce. Stir, taste the cooked broth and add more only if needed. Check the packet directions for the volume of water you used.
  5. Add eggplant, okra, chilies and kangkong stems. Simmer until the vegetables are tender, about 5 minutes.
  6. Add the kangkong leaves and cook briefly until wilted. Serve with rice. Keep extra fish sauce separate so each diner can season their own bowl.

Choose your souring route

Packet mix is convenient, but the amount printed for one brand does not apply to every other brand. Concentrated tamarind paste also differs from fresh fruit: add it in small amounts and taste. Do not substitute a sweet tamarind drink powder for a soup souring ingredient.

For fresh unripe tamarind, use a dedicated fresh-tamarind recipe to establish the amount and extraction method; the packet weight above is not an equivalent fruit weight. Guava and kamias make different versions rather than exact copies of the same broth. Compare them in the sinigang souring guide.

Plan the vegetable order

Firm pieces go in before delicate leaves. Slice radish evenly and separate kangkong stems so they can cook longer than the leaves. If a vegetable is missing, omit it or use a similar vegetable with its own cooking time; adding everything at once makes this difficult to control.

For a fish-free version, use salt instead of patis and check the mix label for fish ingredients. This changes the seasoning but avoids treating fish sauce as compulsory. If preparing ahead, cook and chill the meat and broth first, then add fresh vegetables when reheating. This protects texture, not shelf life.

Store and reheat safely

Chill within two hours; one hour above 32°C / 90°F. Refrigerate leftovers for 3–4 days. Reheat to 74°C / 165°F.

Frequently Asked Questions

What if the broth is too sour?

Add water or unsalted broth, then taste again before adding seasoning. Remember that dilution also lowers the salt level.

Does cloudy broth mean the soup failed?

Not necessarily. Foam, vigorous boiling and ingredients such as taro affect clarity. Tender meat and the seasoning you prefer matter more than a perfectly clear appearance.

Sources and recipe context

Vanjo Merano: Sinigang na Baboy with Gabi provides a published preparation to compare with this editorial guide; variations and quantities differ. Safety references are linked above. Send a correction.

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