Sinigang na baboy (pork and vegetables in tamarind broth)

Sinigang na baboy (pork and vegetables in tamarind broth) |

“Pork and vegetables in tamarind broth” is not the literal translation of sinigang na baboy. Rather, it is a description of the classic Filipino sour soup with pork and a medley of vegetables. Although tamarind is the most popular, and common, ingredient for flavoring sinigang, other fruits like kamias may be used. When cooking sinigang with seafood instead of meat, bayabas (guava) is the souring agent of choice.

When cooking sinigang with pork (or beef), choose a cut with bones because it is the bones that make the broth rich and full-bodied. Pork tail is usual but you can also use ribs or even belly with bones.

There are many vegetables that can go into a pot of sinigang. Kangkong (water/swamp spinach), sitaw (yard-long beans), talong (eggplants), okra and gabi (taro) are traditional. Add all of them or some of them, it’s really your choice. For tonight’s sinigang, I used kangkong, talong and gabi.

For my family, sinigang is comfort food all the way.


  • 700 g. of pork, cut into 2 to 3 inch cubes
    4 cloves of garlic, crushed and peeled
    1 onion, peeled and finely sliced
    2 large tomatoes, diced
    2 tbsps. of cooking oil
    3 finger chilis
    2 eggplants, cut into wedges
    1 taro, peeled and cut into wedges
    a bunch of kangkong, cut up
    100 to 150 g. of fresh tamarind, boiled in 2 c. of water until mushy
    patis (fish sauce), to taste


  1. Pork sinigang

    Heat the cooking oil in a pot. Saute the garlic, onion and tomatoes until they start to soften. Pork sinigang

    Add the pork cubes. Cook, stirring, until the meat changes color. Pork sinigang

    Pour in enough water (or rice washing) to cover. Add the finger chilis. Season with patis. Bring to the boil, cover and simmer for an hour to an hour and a half, or until the pork is tender. Pork sinigang

    About 20 minutes before the pork is done, add the taro wedges. Pork sinigang

    Meanwhile, place a fine sieve over a bowl. Pour in the tamarind with the boiling water. Press the boiled tamarinds through a fine sieve to get the juice and as much of the pulp as you can. For a more detailed tutorial (and more illustrative photos), click here to view how to extract tamarind juice. Pork sinigang

    About ten minutes after adding the taro (gabi) to the pot, add the eggplant wedges. Pork sinigang

    When the eggplants are almost done, add the kangkong to the pot, pressing them down gently into the broth. Let boil for five minutes. Taste the broth and add more patis if necessary. Pork sinigang

    Serve the soup hot.

Cooking time (duration): 1 hour to 1 hour and 30 minutes, depending on the quality and size of the pork

Number of servings (yield): 4


      • Glenda says

        Thanks for the tip, I will try to saute the next time I cook sinigang. I have always taken the extra step of putting the meat in very hot water and then rinsing it to prevent the scum from forming.

  1. florisa says

    sure is one of my comfort food. and nothing beats the real tamarind extract for the soup, just like my mommy used to make. altho, i admit i use the tamarind powder nowadays for convenience.

  2. Kris says

    Connie, your sinigang made me hungry… I can eat sinigang for a whole year and never get tired of eating it.. This is definitely what I’m cooking tonight, although I will add baby spinach instead of Kangkong. Actually sinigang is my winter/spring comfort food din :)

  3. says

    I actually use beef more than pork but yours look really good. Did you find the fat be a little tough when you boiled it? That generally happens to me when I boil pork.