Sinigang na Baboy (Pork Spareribs Sinigang)
This pork sinigang uses St. Louis pork spare ribs for a rich, flavorful broth with plenty of meat. It’s sour, savory, and perfect with radish, eggplant, sitaw, and kangkong. Since ribs take longer to get tender, this version is slower than shrimp sinigang but worth it.
Servings: 6 people
Calories: 420kcal
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.
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.
Nutrition
Calories: 420kcal | Carbohydrates: 8g | Protein: 28g | Fat: 30g | Fiber: 2g
