If you’re looking for the ultimate Filipino comfort food, Sinigang na Baboy easily tops the list. This iconic pork dish is beloved across the Philippines for its tangy, savory broth that brings warmth on cold days and joy to every family gathering. In this post, we’ll show you how to make Sinigang na Baboy the traditional way—perfectly balanced, full of flavor, and just the right amount of sour.
🌿 What Is Sinigang na Baboy?
Sinigang na Baboy is a classic Filipino sour soup made with pork (baboy), vegetables, and a souring agent—usually tamarind (sampalok). It’s known for its refreshing, tangy broth and tender pork pieces that melt in your mouth. This dish is often served with steamed rice and can be enjoyed all year round.
It’s not just a soup—it’s a taste of Filipino culture in every spoonful.
🛒 Ingredients You’ll Need
Below is a traditional set of ingredients for an authentic Sinigang na Baboy recipe. Most are easy to find in Asian grocery stores.
Main Ingredients:
- 1 kg pork belly or pork ribs (cut into chunks)
- 1 large onion, quartered
- 2 medium tomatoes, quartered
- 1 radish (labanos), sliced
- 1 eggplant (talong), sliced
- 1 bundle string beans (sitaw), cut into 2-inch pieces
- 1 bunch kangkong (water spinach) or spinach, leaves and tender stems only
- 2 to 3 green chili peppers (siling haba) for mild heat
- 8 cups water
Souring Agent Options:
- Fresh tamarind, boiled and mashed (traditional)
- Tamarind soup base mix (like Knorr or Mama Sita’s – quick and convenient)
- Calamansi or green mango, if tamarind isn’t available
Seasoning:
- Fish sauce (patis), to taste
- Salt and pepper, to taste
🍳 Step-by-Step Instructions
Step 1: Saute the Aromatics (Optional but Flavorful)
Although not always traditional, sautéing the onions and tomatoes in a bit of oil adds depth.
- In a large pot, heat a tablespoon of oil.
- Add onions and tomatoes. Sauté until softened.
Step2: Add the Pork
- Add the pork chunks and cook until slightly browned.
- Pour in water and bring to a boil.
- Skim off scum or impurities that rise to the top for a clear broth.
Step3: Simmer Until Pork is Tender
- Lower the heat and let it simmer for 45 minutes to 1 hour or until pork is tender.
- Add more water if necessary during cooking.
Step4: Add the Tamarind or Sinigang Mix
- If using fresh tamarind, boil separately, mash, and strain the juice into the pot.
- If using sinigang mix, simply stir it into the broth and mix well.
- Adjust the amount for your preferred level of sourness.
Step5: Add the Vegetables
- Add radish and cook for 3 minutes.
- Add eggplant and green chilies; cook another 3 minutes.
- Add string beans and cook for 2 minutes.
- Finally, add kangkong leaves and cook for just 30 seconds to 1 minute.
Step6: Season to Taste
- Add fish sauce, salt, and pepper to taste.
- Give the broth one final simmer, and it’s ready to serve!
🍚 How to Serve Sinigang na Baboy
Sinigang is best enjoyed hot, with a generous serving of steamed white rice. Filipinos often pair it with fried fish or grilled meat on the side.
🧑🍳 Tips for Cooking Sinigang Perfectly
- Choose fatty pork cuts like belly or ribs—they add richness to the broth.
- Fresh tamarind gives the most authentic taste, but tamarind mix is convenient and tasty.
- Don’t overcook the vegetables—add them in stages to keep them fresh and crisp.
- Add chilies whole for aroma and mild heat. Slice them if you want it spicier.
🔄 Ingredient Substitutions and Variations
- Use pork shank (pata) for a gelatinous broth.
- Replace pork with beef (Sinigang na Baka), shrimp (Sinigang na Hipon), or fish (Sinigang na Isda).
- Use spinach instead of kangkong if unavailable.
- Add okra, taro (gabi), or green beans for variety.
🇵🇭 Why Sinigang na Baboy Is a Filipino Favorite
This dish captures what Filipino food is all about—bold flavors, balance, and heartwarming comfort. It’s both simple and flavorful, making it a weekly staple in many households. Whether you’re a homesick Filipino abroad or a curious foodie, Sinigang na Baboy is a dish that brings people together.
❓ Frequently Asked Questions (FAQs)
Can I make Sinigang in an Instant Pot or Pressure Cooker?
Yes! Sauté the aromatics, add the pork and water, and pressure cook for 20–25 minutes. Release pressure, add the souring agent and vegetables, then simmer briefly.
Is Sinigang healthy?
Yes. It’s packed with vegetables and protein. Just moderate the fish sauce if you’re watching sodium.
How long can I store leftovers?
Store in an airtight container in the fridge for up to 3 days. The flavor gets even better the next day!
📝 Final Thoughts
Mastering the Sinigang na Baboy recipe means unlocking a dish that’s both humble and full of soul. It’s a staple of Filipino cooking because it speaks directly to the heart—warm, nourishing, and deeply flavorful. Once you make it right, it’s hard not to crave it again and again.
So the next time you’re in the mood for something hearty with a signature sour kick, remember: nothing beats a hot bowl of Sinigang na Baboy.