According to the Taste Atlas Awards, the international food database, the Filipino favorite, Sinigang, is hailed as the best soup in the world. It garnered a rating of 4.63 out of 5 stars worldwide.

Taste Atlas described Sinigang as a sour Filipino soup that consists of fruits from the tamarind tree. Filipinos traditionally serve them steaming and hot as a main dish accompanied with rice.

Filipinos usually serve this during special occasions like weddings and birthdays. It eventually became more popular with new variations that replaced sampalok with raw mango and guava.

According to the Taste Atlas, Sinigang is "a unique soup that is a true representative of Filipino cuisine."

Pork Sinigang Recipe (Filipino Sinigang na Baboy)

Pork sinigang is a famous comfort food that has buttery spare ribs and pork belly paired with a savory and tangy tamarind broth. It also has fresh string beans, earthy okra, acidic tomatoes, and tender eggplant to make anyone feel at home.

Pork sinigang or sinigang na baboy is among the most famous dishes for Filipinos. It is highly memorable and significantly stands out because of its slightly sour flavor. Even if most online recipes require using the favorite premade sinigang packets from Knorr or Mamacita, you can make your tamarind paste from fresh fruit.

Cooking Tips

1. Before soaking the tamarind pods, peel them first. Some of the recipes require pods to get soaked with shells, but it may be better to peel them first to remove any excess debris. It can be vital to soak the flesh so it would be easier to remove the seeds.
2. Add lime, then cook down the tamarind water to get extra acidity. Even if tamarind already has a sour taste, you can add the concentrated tanginess of lime juice to amp up the flavor. Since lime is great in complementing tamarind, you may add juice if needed. 
3. Use tomatoes to braise and sear the pork. With tomatoes, the soup will become acidic and have a sour taste. From the start of the braise, you need to add most of the tomatoes at the beginning so the broth will have an acidic flavor. Since braising can obliterate a lot of the tomatoes, you need to save one tomato to add eventually.
4. Make it more sour and acidic with limes. For every person, sourness levels may be different, so that you can adjust this recipe according to your preference. Whenever you want your sinigang to have more sour levels, we recommend adding lime juice so it will be more tangy and acidic.

Sinigang na Baboy or Filipino Pork Sinigang Soup with Vegetables Recipe

Here is a tangy and sour broth full of tender pork and fresh vegetables like succulent tomatoes. With our sinigang na baboy homemade recipe, you can have great weekend nights with your family.

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Sinigang na Baboy or Filipino Pork Sinigang Soup with Vegetables

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Prep Time

12 minutes

Cook Time

5 minutes

Ingredients

TAMARIND PASTE

• 3/4 cup of store brought or homemade tamarind paste

SINIGANG

• 500 grams of pork belly cut into ½ inch cubes

• One medium yellow onion chopped

• Around 2 2/3 tablespoons of salt

• 8 cups of filtered water

• 500 grams of pork spare ribs

• One tablespoon of vegetable oil

• One tablespoon of fish sauce

• Five small tomatoes separated into quarter

• Ten cloves of minced garlic minced

VEGETABLES

• Seven pieces of okra cut into half-inch pieces

• One small eggplant cut into half-inch pieces

• Seven string beans cut into 3-inch pieces

• 4 inches of daikon radish cut into ¼" slices and then separated into half rounds

• ½ teaspoon of pepper to taste

• 30 stems of water spinach / On Choy / Kang kong

• Optional: 1 finger chile pepper for spiciness and lime juice for added sourness

EQUIPMENT

• cast iron dutch oven

• stainless steel filter

Directions

TAMARIND PASTE

1. Prepare tamarind paste from the store and rehydrate if needed.

SINIGANG

1. Use the paper towel in drying the pork so browning will improve during searing.
2. Over medium heat, add vegetable oil in a big pot and start to sear your meat in batches until every side gets a nice golden brown crust. Every set should be for 2-5 minutes each. While searing, don't crowd the meat and transfer it onto a clean plate.
3. Add onions, then saute for a minute in the same pot until the onions become slightly translucent. Add garlic, then saute for 30 seconds until it becomes fragrant.
4. Put two filtered cups of water to deglaze the pot thoroughly. Have the searing meat's golden-brown parts gently scraped from the bottom of the pan.
5. Put back the meat into the pot with just four tomatoes. Reserve the last one for later. Then, add two tablespoons of salt then stir to dissolve.
6. Add six or more cups of water to submerge the meat thoroughly. Bring up the heat to medium-high until the liquid boils. Let it boil for around 30 seconds.
7. Make it simmer at medium to low heat for 45 minutes to an hour or until the meat becomes tender enough for your preferences.

8. Add fish sauce, tamarind paste, and pepper to the pot, then stir.

9. Add daikon radish, eggplant, string beans, okra, and the last tomato into the pot then stir. Let it simmer for around five to eight minutes until the vegetables become tender. Add kangkong and then cook for another minute.

10. Taste the soup and adjust it with lime juice, pepper, or salt according to your preferences. Once cooked, serve it with rice immediately.