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!

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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.

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[PailinsKitchen]

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.

Also, before sending on any questions be sure to read the written recipe on the website as I often add extra tips and notes not covered in the video.

Thank you for watching!

[PazHimself]

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.

[monalizzalaron]

Love this dish! Some Filipinos like to add taro in the beginning so that when the dish is done, the taro is completely "gone, " making the broth more milky and thick. I like it either way! Thanks for another Filipino dish!

[dr.jamieanderson]

I know this video is older, but wanted you to know that I made this for a family and friends get together and they LOVED IT! We're of Scandinavian descent but decided to try something new. Now, my entire friends and family are in-love with Filipino cuisine. Thank you for posting this!

[paulphoenix]

I'm a Filipino and if I'm a judge in your cooking video, the moment I saw you not going to use processed sour packed flavor, you already won my heart ang I'm giving you a score of 10.

[xinghuali]

This is one of the best Filipino soups I tried. I was a bit skeptical as I was told it was sour. But I was wrong, I never thought that it would be that wonderful. The one I tried was a combination of ribs and belly. 🥣🥣🥣🥣

[ms.v.flowers]

I am struck with such respect for your cooking for not using the sinigang packet and used real tamarind staying true to the gourmet chef that you are 🌺

Stellar sinigang tutorial! Delicious!

[Ryuuken]

i HIGHLY recommend adding in Okra, and bursting some of the pods.. the little seeds add a really nice savory flavor and the okra, a nice texture.

[rysachibana]

I am half Japanese and half Filipino and the Filipino in me approve of this recipe!

[dice-k]

I love to cook and eat sinigang soup even if in Japan.
I'm excited especially when put sinigang soup to a pot.

[zyedyasser.gonzales]

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

[Jayjay-tves]

As a Filipino, I am cooking taro together with the combination of pork ribs and pork belly because what we want to achieve in the broth is the thick consistency. I am also adding red peppers aside from green ones to make it a bit spicy. I am also using white radish in it. Overall, you did it great. This is one of my favorite pinoy dishes. Love it!

[cindymananzalamartinez]

0:37 The way you pronounce "sinigang" was on-point, almost like a native speaker.

[hermes]

I love the fact that u said “sinigang” in a most perfect Filipino way.. I’ve always made it with the “packet” .. I’ll try using tamarind fruit next time.. any tips on how to cook it by way of instant pot..
love your Le Creuset.. I’m a fan and collector of it.. always makes the most perfect dish, with love...thank u

[damiann]

Sour soups isn't something new to Vietnamese as we have so many and they are all very uniquely different. I've cooked this for my Filipino family but putting some techniques from Vietnamese dishes. They all love it alot. So blanch the pork ribs and pork belly first this way it removes all impurities and scum. I mince a bit of tomato and saute it with a big of oil and whole garlic (so it doesn't cloud up the soup if you don't mince it) this is to create a more orange color broth and fragrant. Pour water, add tamarind, fish sauce, onion and pork back in and let it boil for 1 hour. After add white raddish, chilli, okra and kale and cook for another 15 minutes. Trust me kale leaves works really well with this soup. For the pork belly I've remove the skin and roast it in the oven. So when you have the soup you also have a crunch pork crackly to put on top with your garlic rice :)

[cyrusalmero]

In southern Philippines we add ginger and lemongrass together with the onion and tomatoes. These make the broth more fragrant and even more delicous!

[tomliburdi]

Dear Pai, from all those Youtube cooking shows I like your show the most. You have a talent to bring food and cooking to your visitors because you can explain the style of cooking so well. Thank you!

[swiftyves]

I love it when we leave our Sinigang sa gabi or Taro Sinigang overnight, the soup thickens and its just...*chef's kiss*

[GoranMak]

OMG! I was just saying the other day how I should make a Sinigang! I love it sooo much! A good substitute for the water spinach, besides bok choy is mustard greens. Fresh of course.
 Gonna make it, and post on yer facebook page! xox

[jjmonbuster]

Sinigang also has many variations through out the PH islands. My favorite kind is Sinigang sa Bayabas(guava). It's incredibly fresh, fruity and fragrant, it can also be vegetarian and oil-free. These days, more and more filipinos don't know how to cook classic dishes. Hence the soup mix packets.Thank you for sharing your version of this classic, pai. You always pick the most unique and charismatic dishes and cuisines to showcase. Let's keep Asian food traditions alive and thriving! :)