A Filipino soup or stew characterized by its sour and savoury taste most often associated with tamarind (Filipino: sampalok). It is one of the more popular viands in Philippine cuisine, and is related to the Malaysian dish singgang.

While present nationwide, sinigang is seen to be culturally Tagalog in origin, thus the versions found in the Visayas and Mindanao may differ in taste (mainly ginger is an additional ingredient). Fish sauce is a common condiment for the stew.

Here’s another dish you may cook and share the great taste with your loved ones, friends or even your office mates / work mates.


  • ½ kilo pork belly and ½ kilo pork spare ribs
  • 1 bunch of spinach (kang-kong)
  • 5 pieces of gumbo vegetable (okra) – cut in 2 inches length
  • 1 pc. medium size of raddish (labanos) – thin sliced
  • 2 tablespoon of fish sauce (patis)
  • 1 bunch of string beans (sitaw) – cut in 2 inches length
  • 5 pieces medium sized tomato (quartered slice)
  • 3 pieces of banana pepper (siling haba)
  • 1 ½ tablespoon cooking oil
  • 2 liters of boiled water (Less time to cook)
  • 2 large onion (sliced)
  • 5 pieces garlic grain (butil ng bawang) – slice
  • 2 pieces of taro root (gabi) – quartered slice
  • 1 pack sinigang mix (good for 2 liters water)
  • 12 pieces medium size of tamarind fruit (Alternative to sinigang mix) – slightly spall it


  • Heat a cooking pot then pour-in the cooking oil
  • When the oil is hot enough, saute garlic and onion
  • Add the pork belly and spare ribs (continue mixing and wait until pork becomes brown) – Approximately 5 minutes
  • Add fish sauce and pour 2 liters of boiled water (boiled water will lessen the time of cooking)
  • Add 1 pack sinigang mix or spall tamarind fruit as alternative
  • Add sliced tomatoes then simmer for 35 minutes or until pork is tender – (put 1 piece of pork into bowl then press it with fork to see if it’s tender)
  • Add quartered sliced taro root (gabi) & thin-sliced raddish (wait for 3 minutes)
  • Add gumbo vegetable (okra), string beans (sitaw) & banna pepper (siling haba) – (wait for 2 minutes)
  • Add spinach (kang – kong) and turn off the stove – Let the remaining closed pot heat cook the spinach
  • Transfer to a serving plate then serve

Enjoy the great taste of sinigang pork belly with spare ribs.