SINIGANG-NA-BABOY-Pork-in-Sour-Broth

Sinigang Na Baboy is a classic Filipino sour soup that warms the soul. This dish features tender pork ribs simmered in a rich, tangy broth made from sampaloc (tamarind). The sour profile is beautifully balanced by the sweetness of tomatoes and the earthy crunch of green beans, radishes, and spinach. It is a hearty, protein-packed meal perfect for cold days or when you need a comforting bowl of soup. Easy to make with simple ingredients, this recipe delivers authentic home-style flavors. Serve it hot with steamed rice for a satisfying and nutritious meal that the whole family will love.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Soups

Difficulty: Intermediate

Servings: 4

Calories: 412.0

Dietary: Gluten-free

Description

Sinigang Na Baboy is a classic Filipino sour soup that warms the soul. This dish features tender pork ribs simmered in a rich, tangy broth made from sampaloc (tamarind). The sour profile is beautifully balanced by the sweetness of tomatoes and the earthy crunch of green beans, radishes, and spinach. It is a hearty, protein-packed meal perfect for cold days or when you need a comforting bowl of soup. Easy to make with simple ingredients, this recipe delivers authentic home-style flavors. Serve it hot with steamed rice for a satisfying and nutritious meal that the whole family will love.

Ingredients

1 1/2 pound Pork riblets or pork ribs
5 cups Water
1 medium Onion, sliced
1/2 pound Green beans, cut into 1-inch pieces
1 medium Icicle radish, cut into 1-inch pieces
1/2 pound Spinach (or cabbage, mustard greens, or watercress)
4 medium Tomatoes, sliced
1 medium Sampaloc (tamarind) or 1 1/2 tsp powdered tamarind mix
1 1/2 teaspoons Salt

Directions

1
In a large pot, bring 5 cups of water and the pork ribs to a boil over high heat.
2
Skim off any foam or impurities that rise to the surface during the initial boil.
3
Reduce heat to low, cover, and simmer for 1 hour or until the pork is tender.
4
Add the sliced tomatoes, onion, salt, and tamarind to the pot.
5
If using fresh tamarind pods, remove the pods after 15 minutes, mash the pulp with some broth, and strain the juice back into the pot.
6
Bring the soup back to a boil.
7
Add the green beans and radish. Simmer for 10 minutes until the vegetables are crisp-tender.
8
Add the spinach (or chosen leafy green) to the pot.
9
Cover the pot and remove from heat. Let stand for 5 minutes to allow the spinach to wilt and finish cooking.
10
Taste and adjust seasoning with additional salt if needed before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 412.0kcal

% Daily Value *
Total Fat 23.8g37%
Saturated Fat 8.5g43%
Cholesterol 136.2mg46%
Sodium 105.6mg5%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 46.0g92%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Variations: Beef (stewing, brisket, shank, or plate) may be used in place of pork for a heartier version.

Vegetable Substitutions: You can customize the vegetables based on preference. Common additions include string beans, kangkong (water spinach), or eggplant.

Tamarind Substitute: If fresh sampaloc is unavailable, you can use a commercial sinigang mix powder or tamarind concentrate. Adjust the amount to achieve your desired level of sourness.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors often improve after sitting overnight. Reheat gently on the stove.

Keywords: sinigang, pork, baboy, tamarind, sour, broth, filipino, soup, green beans, radish, spinach, tomatoes, onion, comfort food, simmered, vegetables, asian cuisine, homestyle, hearty, meal prep

Read it online: https://www.chefs-mate.com/recipe/sinigang-na-baboy-pork-in-sour-broth/