Pork sinigang is one of those soups that fixes everything. Long day? Sinigang. Cold night? Sinigang. Nothing sounds good for dinner? Still sinigang.
The problem most people run into is thinking it takes forever. It doesn't. With St. Louis spareribs and a good sinigang mix, you get tender, fall-off-the-bone pork in a tangy tamarind broth without babysitting the stove for hours.
I use the packet. Not because I'm cutting corners, but because sinigang mix is a real ingredient in Filipino cooking, and it works. The broth still tastes deeply savory, sour in all the right ways, and completely homemade.
If you love a good Filipino broth, my easy chicken tinola soup is worth bookmarking too - same cozy, ginger-forward energy in a lighter bowl.
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What Is Sinigang na Baboy?
Pork sinigang is a Filipino sour soup made with pork, vegetables, and a tamarind-based broth. It’s tangy, savory, and one of the most comforting dishes in Filipino cooking.
This version uses St. Louis pork spareribs, which give the broth more richness and the meat a more tender, fall-apart texture. For the sour base, I use sinigang mix for an easy and reliable shortcut.
Why You'll Love This Recipe
- One pot - Everything cooks in a single pot, less cleanup
- Weeknight-friendly - About an hour, most of it is hands-off simmering
- Deeply flavorful broth - Tangy, savory, and rich from the spareribs
- Flexible vegetables - Use what you have or what's in season
Ingredients
Here's what you'll need:
- St. Louis pork spareribs - These are cut from the belly side of the ribs, which means more fat and more flavor in the broth. Ask your butcher to cut them into serving pieces, or do it at home with a good knife. Baby back ribs work too but the broth won't be as rich.
- Sinigang mix - One packet is the starting point. Taste the broth as you go and add more if you want it more sour. Different brands have different intensity, so adjust to your preference.
- Fish sauce - Adds saltiness and depth. Start with 2 tablespoons and taste before adding more. This is your main seasoning tool.
- Kangkong or bok choy - Add these in the last few minutes of cooking only. They wilt fast and overcooking them turns them soggy and dull.
- Long green chili - These add a mild heat and a subtle grassy flavor to the broth. They're not super spicy, just enough to round things out.
See recipe card for quantities.
How to Make Pork Sinigang
- Parboil the pork Add the pork spareribs to a large pot and cover with water. Bring to a boil for 5 to 10 minutes until scum rises to the top. Drain and rinse the pork well, then wash the pot if needed. This helps give you a cleaner broth.
- Boil the pork Return the parboiled pork to the pot and add fresh water. Bring to a boil over medium-high heat. If you still see any foam rise to the surface, skim it off to keep the broth clear and clean-tasting.
- Add aromatics Once the pork is boiling and the foam is mostly cleared, add the quartered onion and tomatoes. Lower the heat to medium, cover, and let it simmer for 45 minutes to an hour until the pork is tender.
- Season the broth Add the sinigang mix and fish sauce. Stir and taste. This is the moment to adjust. Want pork sinigang soup more sour? Add half a packet more. Need more salt? Another splash of fish sauce.
- Add the vegetables Add the radish slices first since they take the longest. Let them cook for about 5 minutes, then add the eggplant, sitaw, and long green chili. Simmer for another 5 minutes until everything is just tender.
- Add the leafy greens Drop in the kangkong or bok choy last. Stir, cover the pot, and turn off the heat. Let it sit for 2 minutes. The residual heat does the work without overcooking them.
- Serve Ladle into bowls and serve hot with steamed white rice. Fish sauce on the side for extra seasoning.
Rose's Top Tips
Skim the foam early. Those first few minutes of boiling release a lot of impurities from the pork. Don't skip the skimming step if you want a clear, clean-tasting broth.
Give the pork enough time. Forty-five minutes is the minimum for spareribs. If yours are thicker or still feel tough, give them another 15 minutes before adding vegetables. The pork should give easily when pressed.
Add vegetables in stages. Dense vegetables like radish go in early. Softer ones like eggplant and sitaw come next. Leafy greens go in last, with the heat off. This way nothing gets overcooked.
Taste before you finish. Sinigang should be sour enough to make you slightly pucker, but not so sharp it's unpleasant. Adjust the mix and fish sauce until it tastes right to you. Your preference is the guide, not the packet instructions.
Make it soupier. If the broth reduces too much during simmering, add hot water a cup at a time. You want plenty of broth to pour over your rice.
Variations
Classic pork sinigang na baboy is already the recipe here, but there are a few directions you can take it:
- Sinigang na baboy with gabi (taro root) - Add peeled, cubed taro with the pork in the last 20 minutes of cooking. It thickens the broth slightly and adds a starchy, earthy element.
- Sinigang sa miso - Stir in 2-3 tablespoons of white miso with the sinigang mix. It adds a savory depth that works really well with pork.
- Fresh tamarind version - Boil about 6-8 fresh tamarind pods with the pork, then strain and press the pulp into the broth. More work, but the flavor is a little brighter.
- Spicier version - Add sliced siling labuyo (bird's eye chili) to the broth for real heat.
If you love Filipino soups in all their forms, there are plenty more to explore in the Filipino recipe collection.
What to Serve With Pork Sinigang Soup
Steamed white rice is the only real answer. The broth is meant to be spooned over a bowl of rice, and the pork is meant to be pulled apart and eaten alongside it.
A small dish of fish sauce for dipping the pork is traditional and makes the whole meal feel more complete. Some people add a squeeze of calamansi into their fish sauce for brightness.
Storage
Refrigerator: Store in an airtight container for up to 3 days. The vegetables continue to soften as it sits, which is fine for leftovers but not ideal if you want them at their best. Some people remove the greens before storing and add fresh ones when reheating.
Freezer: Freeze the broth and pork without the vegetables for up to 2 months. Thaw overnight in the fridge, reheat on the stove, and add fresh vegetables when you bring it back to a boil.
Reheating: Reheat on the stove over medium heat. Add a splash of water if the broth has thickened in the fridge.
Recipe FAQs
Yes. Pork belly, pork shoulder, and pork neck bones all work well. Spareribs give you the best mix of meat and fat for a rich broth, but any bone-in cut with some fat will do the job.
You don't have to, but it's the most consistent and accessible way to get the sourness right. If you want to use fresh tamarind, boil the pods with the pork, strain the pulp, and add it back to the broth. Adjust to taste.
Add more sinigang mix, half a packet at a time, tasting as you go. You can also squeeze in calamansi or a little lime juice as a quick fix.
Yes. Cook the pork with onion, tomato, water, and fish sauce on high pressure for 25 minutes. Quick release, then add sinigang mix and vegetables. Simmer on the sauté setting for 5-10 minutes until vegetables are tender. Add greens last and let them wilt in the residual heat.
Skipping the foam-skimming step at the start is usually the reason. It doesn't affect the flavor much, but skimming gives you a cleaner-looking broth. Next time, skim during the first 5-10 minutes of boiling.
More Filipino Soups You'll Love
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Sinigang na Baboy (Pork Spareribs Sinigang)
Ingredients
- 2½ pounds St. Louis pork spare ribs cut into serving pieces
- 6 cups water
- 1 cup onion quartered
- 2 pieces medium tomatoes quartered
- 2 tablespoons fish sauce plus more to taste
- 3 pieces small gabi
- 1 small radish sliced
- 1 packets sinigang mix adjust to taste
- 2 long green chili peppers
- 2-3 bunches bokchoy
- 6 pieces okra
- 1 small eggplants sliced (optional)
- 1 cup sitaw cut into 2-inch pieces (optional)
Instructions
- Boil the pork: Place the pork ribs and water in a large pot. Bring to a boil and skim off any scum that rises to the top.2½ pounds St. Louis pork spare ribs, 6 cups water
- Add the aromatics: Add the onion and tomatoes. Lower the heat and simmer for 1 to 1 ½ hours, or until the pork is tender. Add more water if needed.1 cup onion, 2 pieces medium tomatoes
- Season the broth: Stir in the fish sauce. If using gabi, add it here and cook until tender.2 tablespoons fish sauce, 3 pieces small gabi
- Add the vegetables: Add the radish and cook for 5 minutes. Add the eggplant, okra, and sitaw, then simmer for another 4 to 5 minutes.1 small radish, 6 pieces okra, 1 small eggplants, 1 cup sitaw
- Add the sinigang mix: Stir in 1 packet of sinigang mix, then taste and add more if needed.1 packets sinigang mix
- Add the chilies and greens: Add the long green chili peppers and kangkong. Cook for about 1 minute, just until the greens wilt.2 long green chili peppers, 2-3 bunches bokchoy
- Finish and serve: Taste and adjust with more fish sauce, salt, pepper, or extra sinigang mix if needed. Serve hot with steamed rice.
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Notes
- St. Louis ribs are meatier, so they make a richer broth than smaller pork cuts.
- If you want the broth less oily, skim some fat off the top before adding the vegetables.
- Do not add the sinigang mix too early. Add it after the pork is tender so the sourness stays bright.
- If you want it more traditional and slightly thicker, add gabi.
- This is even better with rice and fish sauce with calamansi on the side.
