Filipino Sinigang Recipe w/ Pork Ribs | Asian Recipes

Filipino friends, please let me know what you like in your sinigang in the comments!

I got so many request for this recipe, and I am very happy about that because it’s one of my favourite Filipino dishes! I remember the first time having it and thinking “it’s like the Filipino tom yum!” Sinigang is a sour soup, owing its sour flavour from tamarind. With lots of veggies and hearty pork ribs, this is the perfect healthy winter dish.

Nowadays, most people make sinigang using a powdered soup mix, but I make mine completely from scratch and you’ll see that it’s really not any more difficult! Change up with protein if you don’t eat pork, as sinigang can be made with any kind of protein. Change up the veggies, too, if you like!






About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.

Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes

What do you think?


  1. HELLO LOVELY VIEWERS! Important Note:

    If you have questions about this recipe, you can post it here for the community to answer. But if you want to ask me, please get in touch via Facebook, Twitter, Instagram or my website (all links are in the description above). If you leave questions in the comments I may not see them due to the large volume of comments I receive across the hundreds of videos on this channel.

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    Thank you for watching!

  2. I like your Sinigang its simple not to much vegetable that i dont like, looks tasty. Beautiful cook too 😉

  3. Hello pai's community! If I didn't want to use pork, which do you think would be better, chicken or beef?


    If you don't use fish sauce, it won't taste right. it will ONLY taste sour and won't have the subtle flavor notes of salty fish in the soup. If you DON'T LIKE FISH SAUCE, THIS IS NOT THE DISH FOR YOU.

  5. it's true!

    Western butchers typically sell pre-packaged packages of WHOLE SPARERIB RACKS. Sure, you can ask them to do it and maybe pay a fee.

    But in SE asian stores, it's as if THEY KNOW that you NEED THE SPARERIBS CUT FOR SOUR SOUP! SE asian stores are almost GUARANTEED to have pre-cut spareribs

  6. I do mine same as yours but i crush the taro root to thicken the soup. souring agents include powdered batuan, frozen kamias, and if these two aren't available, sinigang mix 🙂

  7. I cook this every once a week. Pork ribs and jowls sinigang with lots of okra, water spinach, string beans, radish, onions and tomatoes. Tamarind and Batuan is my oprions as souring agent.

  8. I would've added fish sauce to balance out the sourness. But that's just me. Greetings from Manila.

  9. in making the tamarind paste, try using the tamarind when the pulp is still unripe and green…

  10. im half american and italian but filipino cuisine are among some of the best ive tasted in the world. this is pork stew is sour but it is incredibly delicious! omg

  11. I’m a Filipino and I’ve been cooking pork sinigang but I never thought that I can braise the meat.. Thank you for sharing…

  12. You forgot to add fresh ginger. It will make the soup more flavorful and authentic. Yum.

  13. Didnt u want to saute the garlic and onion 1st then brown the meat?? So the flavor c9mes out from them onions n garlic?? Either way…. Im aure its still yummy. Im making sinigang right now

  14. I love sinigang esp during college. Very easy to cook using the rice cooker, the only appliance allowed in the dorm mwahaha

  15. The best thing about sinigang is you can put any kinds of veggies like string beans,cabbage,carrots etc.🙂

  16. Wow sarap pork sinigang sarap nyan yan ang madalas ipaluto sa akin ng mga anak ko salamat po sa ibinahagi ninyong putahi sana po ay mapasyal din po kayo sa munti kung chanel salamat po.

  17. This food is very nostalgic for me despite being Mexican because my mom worked at a nursing home with a lot of Filipino people and learned how to make this.

  18. Great video! I love Sinigang but I’m only familiar with the way my Uncle makes it, I copied him, I don’t have any Fillipino friends so I never get to see variants

  19. it is better to use tamarind and tomatoes than the artificial souring mix. artificial mix is just so in your face sour,

  20. Im surprised you lightly fried the pork ribs. Its like cooking adobo, we lightly fry the meats first before we sauté. Traditionally for Sinigang the meat is just boiled with onions & tomatoes or pressure-cooked first for beef. The fresh tamarind is boiled separately with its shell & then squeezed in a strainer to get the juice out. The taro is cut in smaller cubes & added & boiled along w/ the daikon radish. Then the long beans or bokchoy comes last. At least this is how we Filipinos cook sinigang.

  21. To make it more authentic use Tamarind Fruit directly from the tree. Shld be unripe. Boil it and squeeze until juices comes out.
    The reason why we dont add red chili pepper instead we used green chili pepper (Filipino Chili) bc Sinigang is really paired w Patis(fish sauce) w Sili Labuyo and Calamansi. The meat is dipped in the sauce or you put some of the sauce on the rice w your pork and sinigang soup. There is always a proper way to eat them to fully appreciate Filipino Foods. 😊😅😋😋🇵🇭💯