Pork Sinigang Recipe (Sinigang na Baboy)
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There’s something about a hot bowl of Pork Sinigang with plenty of rice that always feels like home. The sour, savory broth, tender pork, and vegetables make it one of those Filipino meals I can eat any time, but especially when I’m craving something warm and comforting.
For my Pork Sinigang Recipe, or Sinigang na Baboy, I use both pork shoulder and pork neck bones. The pork shoulder gives us plenty of tender meat, while the neck bones add more flavor to the broth.
I also like combining tamarind and calamansi sinigang mix. Tamarind gives you that familiar sinigang sourness, while the calamansi adds a little citrusy flavor that I really love. You can use either one on its own, but this combination is how I like to make mine at home.
Serve it piping hot with steamed white rice—and don’t forget to spoon some of that sour broth over the rice.
What Is Pork Sinigang?
Pork Sinigang, or Sinigang na Baboy, is a Filipino soup made with pork and vegetables simmered in a savory, sour broth. Tamarind is one of the most common ingredients used to give sinigang its signature sour flavor.
Like many Filipino dishes, there isn’t just one way to make it. The cut of pork, vegetables, souring ingredients, and even how sour the broth should be can vary from one family to another.
This is the version I make at home using pork shoulder, pork neck bones, plenty of vegetables, and my favorite combination of tamarind and calamansi.
If you love comforting Filipino pork dishes, you might also like my Pork Adobo Recipe, Pork Menudo Recipe, and Pork Giniling Recipe.
Why You’ll Love This Pork Sinigang Recipe
- Rich and savory broth. Pork neck bones add extra flavor while pork shoulder gives you plenty of tender meat.
- Packed with vegetables. Eggplant, okra, beans, peppers, tomatoes, and spinach make this a hearty meal.
- Easy to adjust. You can make the broth as sour or mild as your family likes.
- Perfect with rice. That sour and savory broth is so good spooned over hot steamed rice.
Ingredients You’ll Need
- 1 lb pork shoulder, cut into serving-size pieces
- 1 lb pork neck bones
- ½ packet Knorr Sinigang sa Sampalok Mix
- ½ packet Knorr Sinigang sa Calamansi Mix
- 1 bunch spinach
- 8 string beans or green beans, cut into 2-inch pieces
- 2 eggplants, cut into serving-size pieces
- 8 okra
- 2 tomatoes, cut into wedges
- 2 long green peppers
- 1 onion, cut into wedges
- 6 cloves garlic, crushed
- 2 quarts water
- Fish sauce, to taste
- Oil, for browning the pork
A quick note about the sinigang mix: You don’t have to use both. Use either tamarind or calamansi sinigang mix if that’s what you have or prefer.
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How to Make Pork Sinigang
1. Brown the Pork
Heat a little oil in a large, deep pot over medium-high heat.
Add the pork shoulder and pork neck bones and cook until browned.
I always brown my pork first instead of putting it straight into the water. It gives the pork more flavor and gives us a good start for that savory broth.
2. Make the Broth
Add the tomatoes, onion, crushed garlic, water, tamarind sinigang mix, calamansi sinigang mix, and fish sauce.
Bring everything to a boil.
3. Cover and Simmer
Cover the pot, and simmer for approximately 45 minutes, or until the pork is tender.
4. Add the Vegetables
Once the pork is tender, add the eggplant, okra, string beans or green beans, and long green peppers.
Continue cooking until the vegetables are tender to your liking.
5. Add the Spinach
Turn off the heat. Add the spinach after the other vegetables are cooked and let it wilt into the hot broth.
Spinach cooks very quickly, so I always add it last.
6. Taste and Adjust
Give the broth a taste before serving.
If it needs more saltiness, add a little more fish sauce. If it’s too sour for you, add a little water at a time until the broth tastes just right.
Serve hot with plenty of steamed white rice.
What to Serve With Pork Sinigang
For me, you really can’t have Pork Sinigang without hot steamed white rice.
I love spooning some of that sour and savory broth over the rice and getting a little pork and vegetables in every bite. Since sinigang already has meat, vegetables, and broth all in one pot, it doesn’t need much else.
You can also put fish sauce on the table so everyone can adjust their own bowl to taste.
How to Store and Reheat Pork Sinigang
Let leftover Pork Sinigang cool before transferring it to an airtight container and storing it in the refrigerator.
Reheat it gently on the stovetop until the pork and broth are hot. Try not to cook it longer than necessary because the vegetables will continue to soften as they’re reheated.
Shop My Kitchen Essentials
You don’t need any special equipment to make Pork Sinigang, but these are a few kitchen basics that make preparing it easier:
Deep Pot → Shop the pot
Perfect for browning the pork and making the entire soup in one pot.
Chef’s Knife → Shop the knife
For cutting the pork and prepping all those vegetables.
Cutting Board → Shop the cutting board
A roomy cutting board makes vegetable prep much easier.
As an Amazon Associate, I earn from qualifying purchases.
Pork Sinigang Recipe
Ingredients
Equipment
Method
- Brown the Pork. Heat a little oil in a large, deep pot over medium-high heat. Add the pork shoulder and pork neck bones and cook until browned.
- Build the Sinigang Broth. Add the tomatoes, onion, crushed garlic, water, tamarind and calamansi sinigang mixes, and fish sauce. Bring to a boil.
- Simmer Until Tender. Cover, and simmer for approximately 45 minutes, or until the pork is tender.
- Add the Vegetables. Add the eggplant, okra, string beans or green beans, and long green peppers. Cook until the vegetables are tender.
- Add the Spinach. Add the spinach and cook just until wilted.
- Taste and Adjust the Broth. Taste the broth. Add more fish sauce if needed. If it’s too sour, add a little water at a time until it reaches your preferred level of sourness.
- Serve and Enjoy. Serve hot with steamed white rice.
Notes
- You can use additional pork shoulder if pork neck bones aren’t available.
- You can use either tamarind or calamansi sinigang mix instead of combining the two.
- Add the vegetables after the pork is tender so they don’t overcook.
- Add the spinach last because it cooks quickly.
- Adjust the final broth to your family’s preferred sourness and saltiness.
More Filipino Recipes You’ll Love
If you enjoyed this Pork Sinigang Recipe, here are a few more Filipino favorites to try:
Pork Adobo Recipe – Tender pork simmered in a savory, tangy soy-vinegar sauce.
Pork Menudo Recipe – A comforting Filipino pork stew with potatoes and carrots in a rich tomato sauce.
Pork Giniling Recipe – An easy ground pork dish with potatoes, carrots, and tomato sauce.
Pancit Bihon Recipe – Filipino rice noodles with pork and vegetables.
Ginisang Munggo Recipe – A comforting mung bean dish with ground pork and leafy greens.
From My Home to Yours
Pork Sinigang is one of those dishes that reminds me why I love Filipino home cooking so much. It’s warm, comforting, full of flavor, and meant to be enjoyed with plenty of rice.
I hope you’ll try my combination of pork shoulder and neck bones—and maybe even the tamarind and calamansi mix. But most of all, taste as you cook and make your sinigang the way your family loves it.
