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Sinigang na Baboy / Pork Sinigang Soup

Hey, you! According to the calendar, it will be summer soon. Yeah well, judging by the cold temperature and the rain we've been having lately, I have my doubts. At some point, I started wearing my winter clothes at home because I refused to turn the heater back on!

So, I decided to make Sinigang na Baboy / Filipino Pork Sinigang Soup. 😋😋

Although Sinigang Soup isn't my favourite soup, it's pretty high in the list. There's just something so comforting about Filipino soups - Pochero, Bulalo, Nilat.ang Baboy, Chicken Tinola, Fish Tinola, Batchoy. You name it, we love it!

Sinigang Soup is one of the Filipino soups I am able to make almost authentically here in France. I have access to Sinigang Powder, which is the only Filipino product sold in the Asian stores here in Metz or in this case, online (click here for the post).

I remember years ago, when I was in the Philippines, I made my Sinigang soup with fresh, ripe sampalok / tamarind and I thought that was just perfect. But honestly, the powder is not too bad. What's great about this soup is that it's pretty flexible - you can use anything that you like. Chicken, beef, pork, fish, shrimps, and any vegetables. I once tried Salmon belly and that was the bomb! On the other hand, about two months ago, I tried this tamarind paste I got from the Asian store and that was pretty bad! And now I don't know what to do with that paste! 😅😅

Sinigang na Baboy / Filipino Pork Sinigang Soup


Pork ribs

1 onion, chopped

3 tomatoes, quartered

1 pack Sinigang Powder

A handful of long beans

1 handful of water spinach / kangkong

A handful of okra / gombo

1 green chili pepper

fish sauce


black pepper


  1. In a deep pan or pot, heat some oil on high heat.

  2. Add the onion and cook until it separates. Do not burn.

  3. Add the pork ribs and let it brown.

  4. Stir well so that the ribs and onion don't stick to the bottom of the pan.

  5. Season with fish sauce (about 1-2 tablespoon as desired). Stir well.

  6. Cover with water.

  7. Add the quartered tomatoes. Cover with a lid.

  8. Bring to a boil and cook for at least 40 minutes.

  9. At this point, the meat should be tender. If not, continue to cook until tender.

  10. If the meat is tender, add the Sinigang Powder. Stir.

  11. Add the green chili pepper.

  12. Add the long beans and let it cook for 5 minutes with the lid on.

  13. Then add the okra and cook for another 5 minutes, uncovered.

  14. Add the water spinach and cook for 3 minutes.

  15. Finally, season with salt and black pepper as desired.

  16. Enjoy hot with white rice (of course! 😜)

How do you like your Sinigang? 😊

xoxo Elodie

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