Everyday Kitchen

Filipino · Soups

Pork Sinigang

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Pork Sinigang is a Filipino dish. Add tender greens at the end to retain their texture.

Prep
20 min
Cook
75 min
Total
95 min
Servings
4
Difficulty
Easy
Cuisine
Filipino
Course
Soups

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Pork Sinigang.
Representative photograph of Pork Sinigang. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Broth

Sour

Vegetables

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Broth · About 50 min

  1. Simmer 700 g pork ribs, 1600 ml water, 200 g tomatoes, wedged, 150 g onion, wedged for 50 minutes, skimming foam.

Sour · About 10 min

  1. Add 50 g tamarind paste, 25 ml fish sauce, 250 g daikon, sliced; simmer 10 minutes.

Finish · About 10 min

  1. Add eggplant and beans from 200 g eggplant, cubed, 150 g green beans, 150 g water spinach for 10 minutes, then spinach for 2 minutes. Pork should be fork-tender.

    Check: The pork is fork-tender and the vegetables are soft without disintegrating.

Tips

  • Add tender greens at the end to retain their texture.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use spinach instead of water spinach.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Pork Sinigang one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Pork Sinigang?

Add tender greens at the end to retain their texture.

What can I substitute in Pork Sinigang?

Use spinach instead of water spinach.

Can I prepare Pork Sinigang ahead?

Prepare the measured ingredients for Pork Sinigang one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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