Sinigang na Baboy (Filipino Tamarind Sour Pork Rib Soup)
Quick answer
- Total time
- 70 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Filipino families often make this on rainy days and ladle the broth over rice.
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The sourness comes from tamarind paste, and if it tastes too mild, another tablespoon goes in. Tomato and onion, added in big pieces, melt into the broth over 30 minutes of simmering.
Ingredients
Instructions
- 1
Soak 700 g pork ribs in cold water for 10 minutes, then rinse well.
Check the bones with your fingers and remove loose bone dust, dark clots, or large pieces of fat before cooking.
- 2
Put the ribs and 1600 ml water in a pot and bring to a boil over high heat.
Once it bubbles strongly, lower to medium heat and skim foam carefully so the broth stays clear.
- 3
Add 1 onion and 2 tomatoes in large pieces, then simmer over medium-low heat for about 30 minutes.
Keep only a gentle simmer, not a rolling boil, so the pork flavors the broth without clouding it.
- 4
Cut 250 g daikon into thick pieces and add it to the pot.
Simmer about 10 minutes more, until a chopstick can enter with slight resistance and the edges look just translucent.
- 5
Dissolve 3 tbsp tamarind paste into a ladle of hot broth, then stir it back in.
Season with 2 tbsp fish sauce, taste, and add only 1 more tbsp tamarind if the sourness is too mild.
- 6
Add 2 long green chilies and simmer for only 3 minutes so their aroma stays fresh.
Serve when the meat has loosened slightly from the bone and the broth is clear over rice.
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