Sinigang na Baboy is the ultimate comfort food! Made with pork ribs, vegetables, and tamarind-flavored broth, it’s hearty and delicious on its own or served with steamed rice.
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How to Make Sinigang na Baboy
✅ Ingredients
2 pounds pork spare ribs, cut into 2-inch pieces
8 cups water
2 large tomatoes, quartered
1 medium onion, peeled and quartered
2 tablespoons fish sauce
6 pieces gabi, (peeled and halved depending on size)
1 6-inch radish (labanos), peeled and sliced to 1/2-inch thick half-rounds
2 finger chilies (siling haba)
1/2 bunch long beans (sitaw), ends trimmed and cut into 3-inch lengths
1 eggplant, ends trimmed and sliced to 1/2-inch thick half-rounds
6 pieces okra, ends trimmed
15 pieces large tamarind or 1 1/2 (1.41 ounces each) packages tamarind base powder
salt and pepper to taste
1 bunch bok choy or pechay, ends trimmed and separated into leaves
✅ Instructions
Rinse pork ribs and drain well.
In a pot over medium heat, combine pork and enough water to cover. Bring to a boil, skimming scum that accumulates on top.
Once the broth clears, add tomatoes, onion, and fish sauce. Lower heat and simmer for about 1 to 1 1/2 hours or until meat is tender, adding more water as necessary to maintain about 8 cups.
Add gabi and cook for about 4 to 6 minutes or until tender.
Add chili peppers and radish. Continue to simmer for about 2 to 3 minutes.
Add long beans. Continue to cook for about 2 minutes.
Add eggplant and okra and cook for another 1 to 2 minutes.
If using packaged tamarind base, add to the pot and stir until completely dissolved.
Season with salt and pepper to taste.
Add bok choy and continue to cook for about 1 minute. Serve hot.
If Using Fresh Tamarind
Wash tamarind and place in a saucepan with 1 cup water. Bring to a boil and cook until soft and the outer skins begin to burst.
With a fork, mash tamarinds.
In a fine-mesh strainer set over a bowl, pour tamarind and liquid. Continue to mash with a fork, returning some of the liquid into the strainer once or twice to fully extract the juice.
Discard seeds and skins. Pour tamarind juice into the pot of sinigang.
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