Sinigang na Baboy is a beloved Filipino soup or stew known for its sour and savory flavor. The dish features tender pork, often belly or ribs, simmered in a flavorful broth that derives its tanginess from tamarind (sampalok), which is the traditional souring agent. Some modern variations use tamarind paste or powder, but other souring ingredients like kamias (bilimbi), calamansi, or green mangoes can also be used depending on regional preferences.

The broth is enriched with a medley of vegetables such as kangkong (water spinach), radish, string beans, eggplant, and okra, which add texture, color, and depth to the dish. Tomatoes and onions are typically sautéed first to enhance the flavor of the soup, while fish sauce (patis) or salt is added to balance the sourness and bring out the umami. Chili peppers are sometimes included for a hint of spice.

Sinigang na Baboy is traditionally served hot as a main dish, paired with steamed rice to complement its tangy and hearty flavors. The comforting, sour broth makes it a favorite during rainy days or cooler weather and a staple in Filipino households.

Ingredients

1 kg (2 lbs) pork (belly,ribs, or shoulder), cut into serving pieces

8 cups water

1 medium onion, sliced

2 medium tomatoes,quartered

1 radish (labanos), slicedthinly

1 bunch kangkong (waterspinach), stems separated from leaves

1 cup string beans (sitaw),cut into 2-inch lengths

1 medium eggplant, sliced

2 pieces green chili (silingpangsigang) (optional, for mild spice)

1 pack sinigang mix (tamarindbase) or 1 cup fresh tamarind pulp

Salt and fish sauce (patis),to taste

Instructions

Prepare the pork:

In a large pot, combine pork andwater. Bring to a boil, then lower the heat to simmer.

Skim off any scum that rises tothe surface.

Cook the base:

Add onion and tomatoes to thepot. Simmer for 30–40 minutes or until the pork is tender.

Add the vegetables:

Start with the radish and simmerfor about 5 minutes.

Add the eggplant and stringbeans. Cook for another 5 minutes.

Flavor the soup:

Mix in the sinigang mix ortamarind pulp, adjusting the sourness to your preference.

Season with fish sauce and a bitof salt. Add the green chilies, if using.

Finish with kangkong:

Add the kangkong stems first andsimmer for 2 minutes.

Turn off the heat and stir in thekangkong leaves.

Serve hot:

Serve Sinigang na Baboy withsteamed rice and enjoy!