Classic Pork Sinigang with Taro and Water Spinach

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A comforting Filipino sour soup featuring tender pork ribs simmered with taro, radish, and fresh water spinach in a tangy tamarind broth. This Filipino recipe, ready in about 80 minutes, pairs pork ribs, taro (gabi), radish (labanos) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 65 min Serves 6 Filipino cuisine 350 cal/serving

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Ingredients

1 kilo, cut into bite-size chunks pork ribs
200 grams, peeled and quartered taro (gabi)
150 grams, sliced into 1/4-inch rounds radish (labanos)
100 grams, washed and trimmed water spinach (kangkong)
100 grams, ends trimmed okra
1 medium (150 grams), quartered onion
2 medium (200 grams), quartered tomato
2 pieces, whole green chili
3 tablespoons tamarind paste
3 tablespoons fish sauce (patis)
2.5 liters water

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Instructions

Step 1: Combine 1 kilo pork ribs, 1 medium quartered onion (150 grams), 2 quartered tomatoes (200 grams), and 2.5 liters water in a large pot. Bring to a boil over high heat, then reduce to medium and simmer uncovered for 45 minutes until pork is tender.
Step 2: Add 200 grams peeled and quartered taro and 150 grams sliced radish to the pot. Continue simmering for 15 minutes until vegetables are tender but not mushy.
Step 3: Stir in 3 tablespoons tamarind paste, 3 tablespoons fish sauce, and 2 whole green chilies. Adjust sourness and saltiness to taste by adding more tamarind paste or fish sauce if desired.
Step 4: Add 100 grams okra and cook for 5 minutes until slightly tender. Finally, stir in 100 grams washed water spinach and cook for 2 minutes until wilted. Remove green chilies before serving.