Sinigang na Baboy (Filipino Tamarind Sour Pork Rib Soup)
Sinigang na baboy is the quintessential Filipino sour soup, a dish that appears on family tables across the Philippines with the comforting regularity of a weekly ritual. Pork ribs are simmered until the meat loosens from the bone, then the broth is sharpened with tamarind - either fresh pods pounded and strained, or a spoonful of tamarind paste for convenience. Tomatoes, onions, and daikon radish go in early and soften into the broth, while eggplant, long green beans, finger chilies, and leafy greens like water spinach are added toward the end so they keep their color and bite. The resulting broth is clear, tart, and savory all at once, with the pork fat adding a subtle richness beneath the acidity. Filipinos ladle the soup generously over steamed rice, and the sourness is said to sharpen the appetite rather than satisfy it, which explains why second helpings are almost mandatory.
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Instructions
- 1
Soak pork ribs in cold water for 10 minutes, then rinse to remove impurities.
- 2
Add water and ribs to a pot, bring to a boil, and skim off foam.
- 3
Add onion and tomato, then simmer for 30 minutes over medium-low heat.
- 4
Add thick-cut radish and cook for another 10 minutes until tender.
- 5
Stir in tamarind paste and season with fish sauce.
- 6
Add long green chili, simmer for 3 more minutes, then turn off heat.
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