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Pork in general is a Filipino favorite. You'll see it as the main ingredient in many meat dishes and it's possibly the most popular variation of this sour, refreshing soup we call Sinigang.

Fall-off-the-bone tender ribs require a long simmer time which in our opinion is 100% worth it! It's super low maintenance, basically leave it on the stove top as you go about your day. Check in every once in a while to see how they're doing. The ribs should be ready in 2-3 hours!

Pork Sinigang

Serves 2-3. Use a stock pot. Pair with rice.


  • 4 tbs Kusî sinigang seasoning

  • 4 cups water

  • 2 lbs pork ribs

  • 1 medium onion, sliced

  • 1 medium radish, sliced

  • 3 small tomatoes, quartered

  • 1 chili pepper

  • 1 bunch bokchoy


  1. Sear ribs in stock pot until browned.

  2. Add onion cooking for a minute then add water and bring to a boil.

  3. Simmer on low until ribs reach desired tenderness 1-3 hours.

  4. Add radish, tomatoes, chili pepper and Kusî seasoning. Mix well.

  5. Adjust soup to taste, adding seasoning for more sourness.

  6. Plate the bok choy in a soup bowl.

  7. Ladle soup into prepared bowls and enjoy with rice on the side.


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