A deeply savory, tamarind-sour pork soup with taro and traditional Filipino vegetables
Sinigang na baboy is a beloved Filipino soup built around a clean, appetizing sourness. This from-scratch version combines pork spare ribs and belly with ripe tamarind extract, tomatoes, onion, fish sauce, taro, daikon, eggplant, yardlong beans, okra, kangkong, and whole green chilies. Add the vegetables in stages so each retains its proper texture and adjust the tamarind only after the pork broth is fully developed.
- Prep
- 35 mins
- Cook
- 1 hour 30 mins
- Total
- 2 hours 5 mins
- Serves
- 8
- Difficulty
- Intermediate
- Cuisine
- Filipino
The recipe
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Before you start
Cut the pork and vegetables into even pieces. Wear gloves while peeling taro if your skin is sensitive, and wash the knife and board afterward. Soak the tamarind pulp in hot water, ready to mash and strain once softened.
Ingredients
For the pork broth
For the fresh tamarind extract
For the vegetables
Quantities change with servings; cooking times stay the same.
Equipment
- Large heavy stockpot with lid paid link
- Fine-mesh sieve paid link
- Heatproof mixing bowl paid link
- Ladle paid link
- Chef’s knife paid link
- Cutting board paid link
- Vegetable peeler paid link
- Digital kitchen scale paid link
Method
Place the pork ribs and belly in a large stockpot with the cold water and bring slowly to a boil.
Skim the foam thoroughly, then add the onion, tomatoes, half of the fish sauce, salt, and black pepper.
Partly cover and simmer gently for 45 to 55 minutes until the pork is nearly tender, skimming when necessary.
Meanwhile, soak the tamarind pulp in the hot water for 15 minutes, mash it thoroughly, and strain through a fine-mesh sieve; discard the seeds and fibers.
Add the taro to the pork broth and simmer for 12 minutes until nearly tender. Mash one or two pieces against the pot to give the broth light body.
Add the daikon and simmer for 5 minutes.
Pour in the strained tamarind extract, then add the eggplant, yardlong beans, okra, and whole green chilies.
Simmer for 7 to 9 minutes until the vegetables are tender but not collapsing.
Add the kangkong and remaining fish sauce, press the leaves into the broth, and cook for 2 minutes.
Taste and adjust the balance with salt, fish sauce, or a little more tamarind if available, then serve piping hot.
Chef’s notes
Keep the pork at a gentle simmer after skimming; a hard boil makes the broth cloudy and can toughen the meat.
Tamarind varies in acidity, so add most of the extract first and fine-tune the sourness at the end.
Taro must be cooked thoroughly. Raw or undercooked taro can irritate the mouth and skin.
Add kangkong last because its leaves wilt quickly and should stay green.
Tips and variations
For a leaner soup, replace the pork belly with additional ribs or shoulder.
Gabi, the Filipino taro, naturally thickens the broth when one or two cooked pieces are mashed.
Water spinach may be replaced with bok choy when kangkong is unavailable.
Serve extra fish sauce mixed with sliced chili at the table so diners can season their bowls individually.
Serve with
Divide pork, taro, and vegetables evenly among large bowls, pour over the tart broth, and place steamed rice alongside rather than in the soup.
Storage
Cool within 2 hours and refrigerate for up to 3 days. Reheat to at least 74°C without prolonged boiling, which can overcook the vegetables. Freeze the pork and broth for up to 2 months; fresh vegetables are best added after thawing.
Nutrition per serving (estimated)
- 620 kcal
- Calories
- 34 g
- Protein
- 35 g
- Carbohydrates
- 39 g
- Fat
- 8 g
- Fibre
- 10 g
- Sugar
- 1080 mg
- Sodium
Allergens
Contains fish from fish sauce. Raw or undercooked taro can cause irritation, so cook it completely. Check bottled fish sauce for additional allergens or cross-contact.
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Questions
What gives pork sinigang its sour flavor?
This version uses strained fresh ripe tamarind pulp rather than powdered soup mix.
How sour should sinigang be?
It should taste distinctly tart but balanced by the savory pork broth, tomatoes, and fish sauce.
Can I make sinigang without taro?
Yes, but the broth will be lighter. Potato can provide substance, though it will not thicken the soup in quite the same way.
Why are the vegetables added in stages?
Taro and daikon need longer cooking, while eggplant, beans, okra, and kangkong become soft much faster.
