Cooking Lucid
Pork Sinigang
A sour and savory Filipino soup with tender pork ribs, tamarind broth, and fresh vegetables. Comfort in a bowl — the tang cuts through rich pork perfectly.
Prep 15 min
Cook 45 min
Total 1h
Serves 6
Ingredients
Step 1 — Simmer the pork
- 2 lbs pork spare ribs (cut into pieces)
- 8 cups water
- 1 medium onion (quartered)
- 2 medium tomatoes (quartered)
- 1 tbsp fish sauce
Step 2 — Add vegetables and souring agent
- 1 packet (40g) sinigang mix (tamarind)
- 1 daikon radish (labanos, sliced)
- 1 eggplant (sliced)
- 1 cup string beans (sitaw, cut)
- 2 cups spinach or kangkong
- 2 green chili peppers (optional)
Step 3 — Serve
- Steamed white rice
- Fish sauce on the side
Instructions
- 1
Simmer the pork
In a large pot, combine pork ribs, water, onion, tomatoes, and fish sauce. Bring to a boil, skim foam, then reduce heat and simmer covered 35–40 minutes until pork is tender.
- 2
Add vegetables
Stir in sinigang mix until dissolved. Add daikon and eggplant, simmer 5 minutes. Add string beans and chili, cook 3 more minutes. Stir in spinach until wilted.
- 3
Serve
Taste and adjust sourness with more sinigang mix if needed. Ladle into bowls and serve with steamed rice and fish sauce on the side.
Nutrition per serving: 420 cal · 32g protein · 18g carbs · 26g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
