Soup of the Day: Sinigang Na Baboy

Sinigang na baboy is my favorite Filipino dish next to adobo. Plus, it’s one of the very few dishes I actually know how to make (I’m not much of a chef).

This sour soup is a native dish in the Philippines. It can be made with chicken, beef, or shrimp but for this recipe, I chose to use pork sparerib. I have a lot of memories of this soup growing up; during family gatherings, my mom making it when I got sick, and my first attempt at it when I moved out on my own. It’s a soup that is near and dear to my heart.

A picture of Sinigang Na Baboy ingredients.
These are the ingredients for Sinigang na Baboy. What’s not pictured are the onions.

Ingredients & Tools

  • 1 large cooking pot
  • 1 cutting surface
  • Large knife
  • Ladle
  • 2 lbs of pork sparerib, cut into smaller pieces (I usually cut it so there are 3 bones in each piece)
  • 1 bunch of spinach
  • 1 tomato, cut into quarters
  • 1 onion, sliced
  • 1 bunch of string beans
  • 1 packet of sinigang na baboy mix (Can be bought at most Ethnic markets)
  • 1 tablespoon of cooking oil
  • 2 liters of water
A picture of Sinigang na baboy ingredients in pot.
Pictured are all of the ingredients in the pot for sinigang na baboy. You can’t really see the pork sparerib but it’s underneath all of the delicious veggies.


  • Heat the pot with the cooking oil and sauté the onion slices
  • Add the pork to the pot and cook until the outer parts are brown
  • Add the water and bring to a boil
  • Add tomato and wait for about 40 minutes or until meat becomes tender
  • Add sinigang packet (Note: Pour contents according to taste. Some people don’t use the entire packet because they don’t like the sour taste; I say use the entire packet because the sour taste is what makes the soup.)
  • Add string beans and let the pot simmer for 5 minutes
  • Add spinach and turn off the heat. Let the soup sit for 5-10 minutes so the spinach can cook in the remaining heat left in the pot.

Typically, this soup is served with white rice. I usually eat it with white rice. But this week, my partner and I started the paleo diet, which means no rice. Eating the soup without rice was actually pretty good. Although I still recommend eating this dish with rice the first time you try it for the full cultural experience.

By Luann

Feminist, Pinay, coffee lover, boba aficionado and pop culture enthusiast. Current graduate student in Peace and Conflict Studies. Dwelling in the rainy city of Portland, Oregon but always California dreaming. You can also read more of her articles at

8 replies on “Soup of the Day: Sinigang Na Baboy”

That’s a great question! Especially since it just dawned on me after researching the answer that apparently the powder mix isn’t paleo friendly! BOO! I found one recipe that uses tamarind paste, and then salt, fish sauce and pepper to taste.

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