Name: Sinigang na Baboy sa Mangga
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 servings
Cuisine: Filipino
Ingredients: 1 Pork Ribs or Liempo (Pork Belly) - Cut into bite-sized pieces; 3 Green Mangoes - Peeled and chopped for natural souring broth; 6 to 8 Water - For pressure cooking & simmering; 5 Red Tomatoes - Quartered; 1 Yellow Onion - Quartered; 2 tbsp Fish Sauce (Patis) - To taste; 1 bunch Kangkong (Water Spinach) - Washed, leaves and tender stalks; 1 Radish (Labanos) - Peeled and sliced diagonally; 4 Green Chili Peppers (Siling Pansigang) - Whole

An inventive Filipino sour soup made with tender pork ribs and liempo simmered in an invigorating, tart green mango broth with kangkong and radish by Kru Nerry.

Craving an authentic homemade sinigang but have no fresh sampalok (tamarind) around? Sinigang na Baboy sa Mangga is an ingenious, mouthwatering Filipino regional sour soup where tart green mangoes provide the signature mouthwatering tang!

Showcased by Kru Nerry, this recipe relies on boiling and mashing unripe, crisp green mangoes into the broth. The natural fruit acidity pairs impeccably with succulent, pressure-cooked pork ribs and pork belly (liempo), creating a soup that is vibrant, fragrant, and deeply comforting.

Chef's Secret for Mango Sinigang: Look for firm, deep-green unripe mangoes (like green carabao or indian mangoes). Boiling them until translucent and mashing the pulp extracts rich fruit pectin and an invigorating, clean sourness with subtle citrus floral undertones.

Pro Tips for Perfect Pork Mango Sinigang

Mash the Mango Pulp Thoroughly: Mashing the boiled green mango directly in some cooking water releases maximum fruit acidity and naturally thickens the broth body.
Pork Ribs vs. Liempo: Using a combination of bone-in pork ribs and succulent pork belly gives you both deep bone marrow broth flavor and melt-in-your-mouth bites of pork.
Control the Tanginess: You can start by adding three-quarters of the mashed mango liquid, then taste before adding the rest to achieve your preferred level of tartness.

Cooking Progress Step 1 of 5

Step 1

1. Boil and Mash the Green Mangoes

Peel and chop the green mangoes. Place them in a small pot of water and boil until tender and translucent. Once soft, mash thoroughly with a fork or potato masher to extract their vibrant, tart juices.

CHEF'S TIP / PRO NOTE

Using sour, firm green mangoes (such as carabao green mangoes) gives the soup an irresistibly crisp, fruity acidity that rivals fresh tamarind.

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10:00

Step 2

2. Pressure Cook the Pork

In a pressure cooker, combine the pork ribs or liempo with water, quartered red tomatoes, and onions. Cook on high pressure for 20 to 30 minutes until the meat is succulent and fork-tender.

CHEF'S TIP / PRO NOTE

Pressure cooking tenderizes the pork ribs and melts the tomatoes directly into a rich, full-bodied broth in a fraction of stovetop time.

Step Timer

25:00

Step 3

3. Combine Mango and Pork Broth

Pour the mashed green mango pulp and its tangy liquid into the pot with the tender pork broth. Stir well to blend the fruit acidity into the savory pork soup.

CHEF'S TIP / PRO NOTE

Taste the broth at this point to gauge the sourness; green mango adds a clean, refreshing tang without overpowering the pork essence.

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03:00

Step 4

4. Simmer Radish and Chilies

Add the sliced radish (labanos) and whole green chilies into the bubbling soup. Simmer for 5 minutes until the radish is tender.

CHEF'S TIP / PRO NOTE

Thinly sliced radish softens quickly and absorbs the fruity sour notes.

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05:00

Step 5

5. Add Kangkong, Season and Enjoy

Add the fresh kangkong leaves and tender stems. Season with fish sauce (patis) to taste, stir, and immediately turn off the heat. Let stand for 2 minutes to gently wilt the greens. Serve piping hot with steamed white rice!

CHEF'S TIP / PRO NOTE

Residual heat cooks the water spinach leaves while keeping their emerald green vibrancy intact.

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