How to Make Sinigang na Baboy (Pork Sour Stew)

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How to Make Sinigang na Baboy (Pork Sour Stew)

Sinigang na Baboy is one of the Filipino favorite dishes. Actually, it is one of my favorites too! It is a sour soup using tamarind or the ready made tamarind powder called "Sinigang Mix". But if you don't have tamarind, you can substitute santol or even bilimbi. Bony parts of the pig called "buto-buto" are usually used for this dish. These parts can be either of the following: chopped spareribs, pork neck bone, chopped baby back ribs, and pork belly. On rainy days, this soup is perfect! Sinigang na Baboy is not complete without a dipping sauce: fish sauce and a hot chili. I'm going to show you how to make this dish today! Here's all you need.


  • 1/2 kilo pork spareribs
  • 1 bunch string beans
  • 1 bunch water morning glory
  • 2 pcs. tomato
  • 10 pcs. okra
  • 1 medium size eggplant, sliced
  • 2 pcs. chili
  • 10 pcs. winged beans
  • 3 tbsp. fish sauce
  • 1 onion, sliced
  • 6 cups water
  • 1/2 pack sinigang mix (if using tamarind juice use about a cup)
  • salt to taste
  • you can add taro, banana blossom (I don't have it in hand so I skip it)


1. In a large pot, put pork spareribs, water and salt. Cover and let it boil until meat is tender. Remove all scum that rises to the surface.
2. Add onion and tomato, wait for 5 minutes until the tomato cracks it's skin, then add the tamarind juice or sinigang mix. Then add fish sauce to taste.
3. Add in winged beans, string beans, eggplant, okra, and chili. Let it boil until the vegetables are done.
4. Finally, add in morning glory. Cover and let it simmer for 1 minute. Then, ready to serve with steamed rice and dipping sauce. Enjoy!

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I am Maribeth and Tasteoflifebymb is my personal story sharing my passions such as cooking and recipes, travel and adventure, powerlifting and fitness, and much much more.

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