Pork Sinigang sa Sampaloc

Pork ribs simmered in a tamarind-soured broth with kangkong, labanos, tomato, and onion. A generous bowl with tender meat and plenty of sour broth.

Estimated cost: ₱185–₱210

Prep 10 min · Total 60 min · Serves 1

Nutrition per serving: 532 kcal · 36 g protein · 19 g carbs · 36 g fat

Ingredients

• 250g Pork spare ribs
• 100g Kangkong
• 100g, sliced Labanos
• 2 medium, halved Tomato
• 1/4 small, quartered Onion
• 1 sachet (20g) Sinigang mix
• 2 pcs Long green chili
• to taste Fish sauce
• 4 cups Water

Steps

1. Blanch pork ribs in boiling water for 5 minutes, skimming foam, then drain and rinse.
2. Return pork to the pot with fresh water, tomato, and onion. Bring to a boil.
3. Lower to medium-low, cover, and simmer for 35–40 minutes until the meat starts to pull from the bone.
4. Add sinigang mix and stir until dissolved.
5. Add labanos and cook covered for 5–6 minutes until tender.
6. Add kangkong stems first, then leaves, plus green chili. Cook uncovered for 2–3 minutes.
7. Season with fish sauce and serve hot with broth.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).