Simmered Pork Ribs Sinigang with Taro and Okra

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

A hearty Filipino pork sinigang featuring tender pork ribs simmered with classic sour tamarind broth, complemented by creamy taro and crisp okra. This Filipino recipe, ready in about 115 minutes, pairs pork ribs, water, onion 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.

Ingredients

• 1 kg, cut into bite-size chunks pork ribs
• 2.5 liters water
• 1 large, quartered onion
• 2 medium, quartered tomato
• 3 tbsp tamarind paste
• 200 g, peeled and cubed taro (gabi)
• 150 g, ends trimmed okra
• 150 g, sliced into 1/4-inch rounds radish (labanos)
• 1 bunch, washed and trimmed kangkong (water spinach)
• 2 pieces, whole green chili
• 3 tbsp fish sauce (patis)
• to taste salt

Instructions

1. Step 1: In a large pot, add 1 kg pork ribs and 2.5 liters water and bring to a boil over medium-high heat. Skim off any scum that rises to the surface to keep the broth clear, then reduce heat to medium and simmer for 1 hour until pork is tender.
2. Step 2: Add 1 large quartered onion and 2 medium quartered tomatoes to the pot, allowing them to cook in the broth for 15 minutes to build flavor.
3. Step 3: Stir in 3 tablespoons tamarind paste and 3 tablespoons fish sauce, tasting and adjusting the sourness and saltiness as desired.
4. Step 4: Add 200 g peeled and cubed taro and 150 g sliced radish, simmer for 15 minutes until vegetables are soft.
5. Step 5: Toss in 150 g okra and 2 whole green chilies, cooking for another 5 minutes until okra is tender but not mushy.
6. Step 6: Finally, add 1 bunch of washed and trimmed kangkong and cook for 2 more minutes until the leaves are wilted but still vibrant.
7. Step 7: Adjust seasoning with salt if needed, then ladle hot sinigang into bowls and serve with steamed white rice.