Soups
Sinigang na baboy (Filipino sour pork soup)
The Philippines’ beloved sour soup: tender pork ribs in a tamarind broth with radish, long beans, aubergine and leafy greens.
- 100 min20 prep · 80 cook
- MediumDifficulty
- 430 kcalper serving
Ingredients
6 servings
- Pork ribs, cut into pieces800 g
- Water2 l
- Onion1
- Tomatoes2
- Tamarind paste3 tbsp
- Daikon radish200 g
- Long beans or green beans150 g
- Aubergine1
- Water spinach or spinach150 g
- Long green chillies2
- Fish sauce3 tbsp
Missing something? Ingredients with × can be left out.
Steps
- 1
Put the pork in a pot with the water, bring to the boil and skim well.
- 2
Add the quartered onion and tomatoes and simmer until the pork is tender.
- 3
Stir in the tamarind paste and add the sliced radish. Cook for 5 minutes.
- 4
Add the beans cut into lengths, the sliced aubergine and the chillies and cook until just tender.
- 5
Season with fish sauce: it should be clearly sour and salty. Add the greens, turn off the heat and let them wilt.
- 6
Serve hot with steamed rice.
Tips and questions
- Can I use a sinigang mix instead of tamarind paste?
- Yes, most Filipino homes do. Add it gradually and taste, as some brands are very sour and salty.
- Can I make it with prawns or fish?
- Yes, sinigang na hipon (prawns) or na isda (fish) are classics. Simmer the broth with the vegetables first and add the seafood for the last few minutes.
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