Pork Sinigang

Cooking pork sinigang is definitely one of the easiest recipes and a must-know to get the kids to eat their vegetables. It’s a Filipino favorite and a weekly staple at the dinner table. Most cooks will skip the sautéing part and will be all about boiling the meat, but we like to include this step and brown the pork a bit which gives off a deeper, more full-bodied broth. A slow and gentle simmer will really bring out the juices from the bones and give a richer soup base for the recipe- the longer simmering time, the better. And if you have the time, cooking the bones in a slow cooker is worth the wait!  We like using a powder-based mix with gabi when using this type of meat to have a nice thicker soup consistency for that savory broth. The level of sourness is of course a matter of preference, so add more sinigang mix accordingly and balance the taste with some fish sauce. Serve hot!

Pork Sinigang

Print Recipe
Serves: 4 Cooking Time: 1 to 1.5 hours hour


  • 1 tablespoon oil
  • 4 pieces garlic cloves, sliced
  • 1 piece red onion, quartered
  • 500 grams pork ribs, chopped into 2” chunks
  • 1.5 liters water
  • 2 pieces red tomatoes, quartered
  • 1 piece eggplant, sliced
  • 6 pieces snake beans, cut into 2 inches
  • 1-2 pieces finger chili
  • Sinigang Mix with Gabi
  • 2 teaspoons fish sauce
  • Ground pepper
  • 3 cups kangkong leaves and stalks



Heat oil in a medium sized pot.


Add garlic and onions.


Add pork ribs and brown a bit.


Add water and bring pot to a boil then lower heat to simmer.


Cook until meat is tender when pierced. Make sure to skim off scum occasionally while simmering.


Add tomatoes, eggplants, snake beans, and chili. Simmer for 3 minutes until vegetables are cooked but still has crunch.


Add a tablespoon of sinigang mix, add more according to taste.


Season with fish sauce and a pinch of ground pepper.


Add kangkong leaves and cook for a couple of minutes.


Serve hot.


You may use pork belly (liempo) or pork shoulder as alternative meats.

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