Sinigang na “baboy” (pork) is one of the most beloved Filipino dish. I would say that sipping a bowl is like a cure to homesickness since it would surely evoke memories of family dinners. Pork is the favored meat for sinigang in most households. Pork belly in particular is the popular choice. I on the other hand like to use pork ribs since it gives a more flavorful broth that is less greasy or fatty.

To make, place 1 medium chopped onion, 2-3 chopped roma tomatoes and 1.5 – 2 lb pork ribs in a pot. Let this cook until meat releases its juices and turns color and vegetables are soft. Then add enough water just to cover the meat. Let this boil then cover and lower the heat to medium to low and simmer until meat is tender about 45 minutes.

Add a packet of sinigang mix and stir. Then add your desired vegetables, I used yard beans, asian egg plant and bok choy. I usually add a lot of vegetables since my family loves it. Cook until vegetables are just tender crisp.

Ladle into bowls and serve with rice.