Filipino

Serving

Sinigang na Baboy

Name: Sinigang na Baboy
Total time: 60 min
Yield: 5 servings
Cuisine: Filipino
Ingredients: 2 lbs pork belly, cut into 2-inch chunks; 1 packet (40g) tamarind soup base (sinigang mix); 1 bunch water spinach (kangkong), leaves and tender stems separated; 1 medium daikon radish (labanos), sliced diagonally; 2 large tomatoes, quartered; 1 medium onion, quartered; 2 pieces long green chilies (siling haba); 8 cups water; 2 tbsp fish sauce (patis)

Dive into a vibrant, soul-warming tamarind soup that bursts with tangy, savory, and perfectly sour flavors. Packed with tender chunks of pork belly and crisp fresh vegetables, it's the ultimate homestyle Filipino stew.

60 minutes

Serves 5

Dinner/Lunch

21 min prep

33 min cook

Contains common allergens

Fish Seafood

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Good to know

One-pot

Matched from this dish's own ingredients and timing. Browse more: one-pot dinners

Instructions

5 steps

1
Boil the Pork: In a large pot, combine the pork belly chunks, quartered tomatoes, onion, and 8 cups of water. Bring to a rolling boil over high heat.
2
Skim and Simmer: Once boiling, skim off any scum that rises to the surface. Lower the heat to a gentle simmer, cover, and cook for 40-45 minutes, or until the pork is fork-tender.
3
Add Tamarind and Radish: Stir in the tamarind soup base and the sliced radish. Simmer for another 5-7 minutes until the radish is somewhat translucent and tender.
4
Season and Add Greens: Season the broth with fish sauce to taste. Add the long green chilies and the kangkong stalks, cooking for 2 minutes.
5
Finish: Turn off the heat, add the kangkong leaves, and cover the pot. The residual heat will wilt the leaves perfectly in about 2 minutes. Serve hot with steamed white rice.

Sinigang na Baboy — plated and served — Serving moment. How Sinigang na Baboy looks plated and ready to eat — a representative photo, not a step in the recipe.

Listahan Family Score™

59/100

Works for many families

Allergen-friendly 80

Kid-friendly 27

Weeknight-easy 54

Budget-friendly 72

Great leftovers 87

Pantry-friendly 37

Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.

Nutrition

per serving

460

Calories

50 g

Protein

4 g

Carbs

26 g

Fat

Estimated per serving. Actual values depend on the brands and portions you use.

Listahan cooking guide

Chef notes & practical guide

Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.

Cultural context

Sinigang is the Filipino sour soup, and pork belly is its most beloved version. The sourness traditionally came from tamarind, though guava, calamansi, or green mango appear by region and season. What unites every pot is the balance of clean savory broth against a bright, almost mouth-watering tartness.

Listahan note

This version leans on a tamarind soup base for a reliable sour backbone, then builds depth by simmering the pork low and skimming carefully before the vegetables go in.

Technique cues

Skim the foam during the first hard boil so the finished broth stays clear instead of cloudy.
Add vegetables in order of toughness; daikon first, leafy kangkong last so nothing overcooks.
Taste and adjust the sour-salty balance at the end, since tamarind bases vary in strength.

Kitchen flow

Parallel prep: Start the pork simmering, then prep and queue vegetables by cook time while it tenderizes.
Make-ahead: Make the pork broth a day ahead; add fresh vegetables only when reheating.
Leftover move: Reheat the broth and pour over fresh rice; the sourness mellows nicely overnight.
Cleanup rhythm: One pot plus a cutting board; strain any leftover bones before storing.

Ingredient brief

Role, handling, and swap guidance for each key ingredient.

Pork belly

Main protein

Purpose: The fat renders into the broth and keeps the meat tender through a long simmer.

Handling: Cut into 2-inch chunks and skim foam after the first boil.

Adaptation: Pork shoulder or country ribs work for a leaner pot.

Tamarind soup base

Souring agent

Purpose: Delivers the signature tart backbone quickly and consistently.

Handling: Stir in gradually and taste; you may not need the full packet.

Adaptation: Fresh tamarind pulp or green tamarind gives a brighter, less salty sour.

Daikon radish

Hearty vegetable

Purpose: Sweetens the broth as it softens and gives body to each spoonful.

Handling: Slice diagonally so pieces cook evenly.

Adaptation: Turnip is a close stand-in with a similar mild sweetness.

Water spinach (kangkong)

Leafy finish

Purpose: Adds fresh green color and a tender bite right before serving.

Handling: Separate stems from leaves; add stems a minute before the leaves.

Adaptation: Spinach or bok choy works when kangkong is unavailable.

Fish sauce (patis)

Salt and umami

Purpose: Seasons the broth with savory depth that salt alone cannot match.

Handling: Add near the end and taste, since the tamarind base is already salted.

Adaptation: Light soy sauce can substitute, though the flavor shifts slightly.

Technique notes

Do not boil the kangkong leaves; drop them in off the heat so they stay green and tender.
Build sourness in stages and taste as you go, because an over-soured pot is hard to walk back.
Let the pork reach true fork-tenderness before adding vegetables, or the meat will fight the spoon.

Ingredient swaps

Lighter direction: Use pork shoulder and trim visible fat for a cleaner, less rich broth.
Fresh-souring direction: Swap the packet for fresh tamarind or green mango and season with salt to control sodium.
Pescatarian direction: Replace pork with shrimp or milkfish and shorten the simmer dramatically.

Serve alongside

Steamed white rice
Fish sauce with calamansi and chili
Grilled eggplant
Fried fish
Cold water
Calamansi juice
Iced tea

Serving suggestions only — check pairings for your household's allergens.

Storage & reheating

Refrigerate broth and pork together for up to 3 days; store extra greens separately.
Reheat gently on the stovetop and add fresh kangkong if the original has wilted.
Freezing is possible for the pork broth, though leafy vegetables do not survive it well.

Equipment

Large soup pot
Skimmer or slotted spoon
Ladle
Cutting board

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