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Course: Soup
Cuisine: Filipino

Sinigang (Filipino Sour Soup)

TOTAL TIME: 2 hours 30 minutes
Yield: 10 servings
Recipe and photo by Lynne Calamia
This soup is sour, and yes, that's a good thing. My family, like most Filipino families, make this soup using a store-bought sour mix that comes in a little packet. I left that packet back at the market and instead, used ample amounts of tamarind concentrate. (Visit our Filipino Pantry list for more info on tamarind.) I've also included citric acid crystals to really pack a sour punch. Your grocery store may carry this in the canning aisle, if not, the internet does. As for the spareribs, if you can only find them uncut, the meat counter will be happy to prep them for you.
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  • 2 pounds pork spareribs, cut crosswise into 2-inch pieces
  • 1 large yellow onion, diced
  • 6 cloves garlic, sliced
  • 2-inch piece ginger, peeled and julienned
  • 3 whole Roma tomatoes, diced
  • 2 tablespoons fish sauce
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 8 cups water
  • 5 ounces tamarind concentrate
  • 1 teaspoon citric acid crystals
  • 10 ounces daikon radish, peeled and thinly sliced
  • 10 ounces baby bok choy, well cleaned and quartered lengthwise
TOTAL TIME: 2 hours 30 minutes
Yield: 10 servings


  • Combine the pork, onion, ginger, tomatoes, fish sauce, salt, black pepper, and water in a 6-7 quart heavy bottom pot or Dutch oven and put over medium-high heat.
  • When the mixture reaches a boil, reduce the heat to medium-low. Add the tamarind and the citric acid.
  • Partially cover the pot with a lid and simmer for 90 minutes, stirring occasionally, until the pork is tender.
  • Add the daikon and simmer another 20 minutes.
  • Add the bok choy and cook a final 10 minutes.
  • Serve in deep bowls over freshly cooked white rice.
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