Sinigang na Baboy (Tamarind Soup with Pork Belly)

Soup, soup, soupitty soup. How is it I’ve never had sinigang when I love soup this much? Where have you been all my life, Sinigang dear? This soup was created for me. Perfectly created for me. (I sometimes like to imagine that ethnic foods from other countries were created for me. Uh huh..)

It’s always awesome learning about foods from other countries because sometimes they can be entirely different from what I’m used to. And that’s great! Sometimes they are just that bit different enough that they’re refreshingly new in a familiar way. I feel that with Sinigang. Soup with meat & vegetables but the with the addition of tamarind paste. Oh, tamarind paste. I should use it in everything I make.

Lorely introduced me to Sinigang via her Instagram feed & I’ve been wanting to try it ever since. So naturally, I used her recipe & adapted it to my taste.
Sinigang na Baboy 1

I used a mix of pork spare ribs & pork belly as the base of the broth. Wonderful choice!
Sinigang na Baboy 2

These take a while to soften but gave me good time to chop up the veggies.
Sinigang na Baboy 3

All the veggies + tamarind paste. My tamarind paste since hubs doesn’t quite prefer sour soup. More for me! 😉
Sinigang na Baboy 4

In the last 15 minutes of soup-making, all the veggies get time to swim for a bit.
Sinigang na Baboy 5

I made my own soup with tamarind paste in a separate pot.
Sinigang na Baboy 6

The kangkung only needs, like, 30 secs.
Sinigang na Baboy 7

With all the rain & cool weather we’ve been getting, I want this practically every night! 
Sinigang na Baboy 8

Very keen on trying sinigang using salmon or chicken or beef or mutton… or whatever meats I can get!
Sinigang na Baboy 10

Do you approve of my feeble attempt on your country’s famed soup, Lorely?


“Thus saith the LORD of hosts; Consider your ways.” {Haggai 1:7}

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Sinigang na Baboy (Tamarind Soup with Pork Belly)
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Filipino
Serves: 4-6
  • 750 g (1.8 lb) Pork Belly & Shoulder
  • 2 big tomatoes, sliced
  • 1 big Onion, sliced
  • 3 cloves Garlic
  • 1 thumb-sized Ginger, crushed
  • 8 cups Water
  • 4 - 5 Oyster Mushrooms
  • 1 cups chopped Cabbage
  • 1 White Radish (Daikon), peeled & sliced
  • 1 Carrot, peeled & sliced
  • 1.5 tbsp Tamarind Paste dissolved in 3 tbsp Water then sieved
  • 2 tbsp Fish sauce, to taste
  • ground Pepper
  • 1 bunch Water Spinach (Kangkung), roots trimmed & cut into 2 inch lengths
  • Kaffir Lime (cut into wedges)+ Fish sauce as condiment
  • 1 Red Chili, thinly sliced
  1. Combine pork, onion, tomatoes, garlic & ginger in a deep pan. Pour water in & simmer until meat is tender, about 30 mins
  2. When meat is tender, adjust the amount of water if needed.
  3. Add in daikon, carrot & cabbage into the broth. Bring to a boil then down to a simmer again. Drizzle in fish sauce & pepper.
  4. When daikon & carrot is about tender to your liking, pour in tamarind juice a little at a time until tang is to your preference. I like it sour so I used all of it.
  5. Toss in kangkung & simmer another 30 secs.
  6. Serve up hot. Top with lime wedges & chili slices, with fish sauce on the side.

Recipe adapted from: Butter Love Affair

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