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Filipino Pork Tamarind Soup

Cooking Method ,
Cuisine
Courses , , , ,
Difficulty Beginner
Time
Prep Time: 30 mins Cook Time: 1 hr Total Time: 1 hr 30 mins
Servings 6
Best Season Suitable throughout the year, Fall, Winter
Description

Sinigang na Baboy is a classic Filipino soup known for its tangy, savory flavor and comforting warmth. Made with tender pork simmered in a tamarind-based broth and paired with fresh vegetables like kangkong (water spinach), radish, and eggplant, it’s a dish that embodies the heart of Filipino cooking.

A staple in households for generations, sinigang has evolved across regions, each adding its own local ingredients for a unique twist. Whether enjoyed on a rainy day or as a year-round favorite, this soul-warming soup captures the essence of home and tradition with every spoonful.

Ingredients
  • 1 pound 1 pork spare ribs, cut into 2-inch pieces
  • 1 pound 1 pork belly, cut into 2-inch pieces
  • 1 large onion, chopped
  • 2 medium tomatoes, cubed
  • 6 cups water
  • 1 packet Tamarind Soup Mix (40 grams (e.g., Knorr or Mama Sita's) or 1/2 cup tamarind concentrate)
  • 2 cups kangkong (water spinach)
  • 1 small daikon white radish, sliced
  • 2 cups 2 string beans, cut into 2-inch lengths
  • 1 medium eggplant, sliced
  • 2 green chili peppers (optional)
  • 4 pieces taro (gabi)
  • 6 pieces okra
Instructions
    Cook the Pork:
  1. In a large pot, add the pork spare ribs, pork belly, onion, tomatoes, and water.
  2. Bring to a boil, then reduce the heat to a simmer. Cook for 30-40 minutes, or until the pork is tender.
  3. Skim off any foam or impurities that rise to the surface of the soup.
    4. Add the Tamarind:
  4. Stir in the tamarind soup mix or tamarind concentrate.
  5. Continue to simmer for another 10 minutes, allowing the flavors to meld.
    6. Add the Vegetables:
  6. Add the sliced daikon radish, string beans, eggplant, and green chili peppers (if using) to the pot.
  7. Simmer for an additional 10 minutes, or until the vegetables are tender.
    8. Finish the Soup:
  8. Stir in the kangkong (or spinach) and cook for another 2-3 minutes, until the leaves are wilted.
    9. Serve:
  9. Serve hot, alongside steamed white rice.
Maricel's Tips
  • For the best flavor, let the pork simmer slowly until it’s tender. This allows the meat to absorb all the tangy goodness of the tamarind, making the soup rich and full of flavor.
  • If you prefer a more intense sourness , feel free to add more tamarind concentrate. Adjusting the sourness to your taste is key to making this dish just the way you like it.
  • We like to eat it with a dipping sauce, either fish sauce or shrimp paste.
Read it online: https://maricelskitchen.com/recipe/sinigang-na-baboy/