Pork Ribs Sinigang is a classic Filipino sour soup made with tender pork ribs, fresh vegetables, and a tangy tamarind broth. Comforting, hearty, and perfect with rice!

Ingredients Selection Tips:

Pork ribs (2.38 lbs, cut into serving pieces)
• Choose fresh ribs with pinkish-red meat and a good balance of fat and lean.
• Have the butcher cut them into uniform pieces for even cooking.

Cooking oil (⅓ cup)
• Use neutral oils like vegetable or canola to avoid changing the soup’s natural flavor.

Onion (1 medium, chopped)
• Select firm, heavy onions with dry, papery skin. Avoid any that feel soft or have sprouts.

Tomato (1 large, chopped)
• Choose fully ripe tomatoes that are bright red and slightly soft for better flavor and color.

Ground black pepper (1 tsp)
• Use freshly ground black pepper for a more aromatic and robust flavor.

Salt (1 tsp)
• Use sea salt or rock salt for better mineral flavor. Adjust later to taste.

Fish sauce (1 tbsp)
• Select a good-quality fish sauce with a rich amber color and no added artificial flavors.

Water (4 cups)
• Use clean filtered water to maintain a clear and fresh broth.

Taro root – Gabi (4 pcs, peeled and sliced)
• Pick firm gabi with smooth skin and no signs of mold or dryness.
• Soak peeled gabi in water to prevent discoloration before cooking.

String beans – Sitaw (5 pcs, sliced)
• Choose bright green, flexible beans with no blemishes or dark spots.
• They should snap cleanly when bent.

Eggplant (2 pcs, sliced)
• Look for shiny, smooth-skinned eggplants with no wrinkles or soft areas.
• Slice just before cooking to prevent browning.

Radish – Labanos (1 medium, peeled and sliced thin)
• Choose radish that is firm, white, and free from cracks or spots.
• Avoid very large ones that may taste woody or bitter.

Serrano or green chili peppers (2–3 pcs)
• Pick firm, bright green peppers.
• Add whole to infuse mild spice without overpowering the broth.

Sinigang mix powder (1–2 pcs, 20g each, adjust to taste)
• Use tamarind-based sinigang mix. Adjust the amount depending on how sour you like it.
• Check the expiry date for best quality and freshness.

Salt and pepper (to taste)
• Season gradually. The sinigang mix and fish sauce already add saltiness.

Bokchoy or kangkong leaves (a handful)
• Use fresh, vibrant green leaves with no yellowing or wilting.
• Rinse thoroughly to remove dirt, especially if using kangkong.

Cooking Tips:

• Heat oil in a deep pot and sauté onion and tomato until soft and aromatic. This builds the base of the broth.
• Add pork ribs and season with salt, pepper, and fish sauce. Cook for a few minutes to let the flavors absorb.
• Pour in water and bring to a boil. Skim off scum and impurities for a clearer broth.
• Lower heat and simmer for 45 minutes to 1 hour or until pork is tender.
• Add taro root (gabi) and continue simmering until softened and starts to thicken the broth slightly.
• Add sliced radish and simmer for 5 minutes.
• Add eggplant, string beans, and chili peppers. Simmer until vegetables are just tender.
• Stir in sinigang mix powder and adjust to your preferred level of sourness.
• Add bokchoy or kangkong leaves last. Simmer for 1 to 2 minutes until wilted.
• Taste and adjust seasoning with more fish sauce, salt, or pepper if needed.
• Serve hot with steamed rice.