Pork Sinigang with Rhubarb Pork Sinigang with Rhubarb

Author: Canadian Living

Sinigang (probably the most popular of all Filipino soups) is a sour broth with a variety of vegetables. Fish, seafood, meat and poultry can all be made into sinigang, which is soured by a variety of fruits: green or ripe tamarind; lime, lemon or kalamansi, the native citrus fruit; sour guava; and, especially for chicken or pork sinigang, bilimbi (kamias in Filipino), a small, tart relative of the star fruit (or carambola) that tastes remarkably like rhubarb, which we have used here.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2010



Cut pork into individual ribs. In large saucepan, bring 8 cups (2 L) water, rice wine and salt to boil; add pork and boil for 1 minute. Drain and rinse under cold water; drain.

In clean pot, combine pork, 8 cups (2 L) water, onion, bay leaves, hot pepper, ginger, coriander, fish sauce and pepper. Bring to boil; skim off foam. Reduce heat, cover and simmer until pork is tender, 1 hour. Discard bay leaves, coriander and ginger.

Add taro, beans, cabbage, eggplant and okra. (If using bok choy, add at same time as rhubarb.) Increase heat and simmer until vegetables are almost tender, 6 to 7 minutes.

Place rhubarb in fine metal sieve; immerse in pot and cook until softened, 3 to 5 minutes. Using back of large spoon, mash rhubarb to release juice into soup; stir.

Nutritional facts Per each of 6 servings: about

  • Sodium 554 mg
  • Protein 22 g
  • Calories 318.0
  • Total fat 20 g
  • Potassium 522 mg
  • Cholesterol 77 mg
  • Saturated fat 8 g
  • Total carbohydrate 12 g


  • Iron 12.0
  • Folate 13.0
  • Calcium 8.0
  • Vitamin A 3.0
  • Vitamin C 28.0
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Pork Sinigang with Rhubarb