🍲 Sinigang na Baboy (Pork Sinigang)
Sinigang is the Philippines' beloved sour soup: pork simmered until tender with tamarind, tomato, onion and radish, finished with leafy kangkong (water spinach). The broth is tangy, savoury and light, with a clean sourness from the tamarind. It is served hot with steamed rice, especially on rainy days.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g pork ribs or shoulder, cut into pieces
- 1.5 l water
- 200 g tamarind pulp (or 2 tbsp tamarind paste)
- 2 tomatoes, quartered
- 1 onion, quartered
- 1 white radish (daikon), sliced
- 1 bunch kangkong (water spinach)
- Salt and pepper to taste
Method
- Bring the pork, water, onion and tomatoes to a boil, skim, and simmer for 60 minutes until tender.
- Soak the tamarind pulp in some hot broth, mash and strain the sour liquid back into the pot.
- Add the radish and cook for 8–10 minutes.
- Add the kangkong and cook for 2 minutes more.
- Season with salt and pepper and serve hot.
How to make it lighter
- Choose lean pork and skim the fat as it rises during simmering.
- Add more radish and kangkong to make a larger bowl with fewer calories per serving.
- Keep the rice portion modest — the broth itself is filling.
History
Sinigang is considered one of the most characteristic dishes of Filipino cooking, and sour broths made with local fruits are found across the islands. Tamarind is the most common souring agent today, though many regional versions exist.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Sinigang na Baboy (Pork Sinigang) and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →