Sinigang na Buto-buto ng Baboy (Pork Ribs Sour Stew)


Sinigang na Baboy is one of the favorite dishes that Filipinos love. It is a simple pork, vegetable, tamarind based soup that we eat over rice,  a meal in itself!

And today, I should say would be my husband’s most delightful lunch of the week… I’ve got him “Sinigang na Buto-buto ng Baboy”. Finally, pork is already in town… good gracious! But guess how much it cost here? Can’t believe it myself a kilo costs almost ten times more as compared to the price back home, whew!!! Anyhow, once in a while we need to satisfy our bellies…lolz!

Sinigang is one of my hubby’s favorite soup dish most especially pork ribs, he usually wants it stewed with “gabi” or taro root. I also like to use gabi on my meat sinigang, it gives a texture and whitish color to the broth. I also use a lot of vegetables and it’s good that I always have string beans & kangkong (river spinach) in my fridge whenever I find it in the grocery. But okra(lady finger) and eggplant isn’t available, nonetheless it didn’t change my mind of cooking the dish. I also don’t have tamarind fruits but sinigang mix would do and still tastes good. Now that it’s all done I’ll be preparing my hubby’s best “sawsawan” (sauce), a saucer of patis (fish sauce) and crushed siling labuyo (chili) on the side. Happy eating!

Pork Ribs Sinigang

Pork Ribs Sinigang


  • 1/2 kilo pork spareribs, rubbed with salt
  • 3 med size ripe tomatoes, cut into 2
  • 1 big onion, sliced
  • 10 pcs string beans (sitaw), cut into 3inch length
  • 10-15 pcs. lady finger (okra)
  • 2 medium size eggplant, sliced diagonally
  • 3 med size taro root (gabi), cut into cubes
  • a bundle of river spinach (kangkong), cut into 3inch length regardless of stem/leaves
  • 2 tbsp. sinigang mix (if using tamarind juice use about a cup)
  • 5 tbsp. of fish sauce ( or depending on your preference)
  • 6 to 8 cups water
  • 3 pcs. chili finger
  • salt & msg. to taste,  optional

Cooking Instructions

  1. Wash thoroughly all the vegetables and meat prior to cooking.
  2. In a stock pot bring to boil the water
  3. If water begins bubbling add the spareribs, let it boil until the meat is tender. Take out all scum that rises to the surface.
  4. Add onions, tomatoes & salt, wait for another 3 minutes or till the tomato crack its skin before adding the tamarind juice or sinigang mix then the fish sauce to taste
  5. Add the gabi, if gabi is halfway done add the eggplant, lady finger, string beans & chili finger.
  6. Finally add the river spinach (kangkong) cover then simmer for 1 minute. Season with msg. if desired and salt if needed.
  7. Ready to serve with a saucer of fish sauce & crushed chili.
  8. Eat with steamed rice & enjoy!

One thought on “Sinigang na Buto-buto ng Baboy (Pork Ribs Sour Stew)

  1. Pingback: SINIGANG PORK SPARE RIBS | Global Granary

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