1-First Step: Build the flavor base Place the pork spareribs, diced onion, sliced garlic, julienned ginger, diced Roma tomatoes, fish sauce, salt, black pepper, and water in a 6 to 7 quart heavy bottom pot or Dutch oven. Stir everything together so the seasonings spread through the liquid. This first stage sets up the broth before the heat starts doing the heavy lifting. Set the pot over medium-high heat and bring it to a boil. As the liquid heats, the pork will begin releasing flavor into the broth, and the tomatoes will soften into the soup. If you see foam rise to the top, you can skim a little off with a spoon for a cleaner broth, though it is not required.

2-Second Step: Add the souring ingredients Once the soup reaches a boil, reduce the heat to medium-low. Stir in the tamarind concentrate and citric acid crystals. These two ingredients are what give Filipino Sinigang Sour Soup its signature tang. Tamarind brings a rounded sour taste, while citric acid sharpens it and gives the broth a brighter finish. Partially cover the pot so steam can escape while the soup still simmers steadily. Keep the heat low enough that the broth bubbles gently, not aggressively. A hard boil can make the meat less tender and can also make the broth cloudy.

3-Third Step: Simmer the pork until tender Let the soup simmer for 90 minutes, stirring occasionally. This slow simmer gives the spareribs time to become tender while the broth picks up more depth from the bones and aromatics. Check the pot now and then to make sure the liquid is still moving gently and that nothing is sticking to the bottom. If the broth level drops too much, you can add a little hot water, but usually 8 cups is enough for this cook time. The pork should be fork-tender before you move on. If it still feels tough, give it another 10 to 15 minutes and test again.

4-Fourth Step: Cook the daikon radish Add the peeled and thinly sliced daikon radish to the pot. Simmer for another 20 minutes. Daikon softens nicely in the broth while still holding enough shape to give the soup a nice bite. It also soaks up the sour-savory broth, which makes every spoonful more satisfying. This is a good time to taste the soup and check the sourness. If you like a sharper tang, you can add a little more citric acid or tamarind concentrate, but do it slowly. It is easier to add more than to fix a broth that has become too sour.

5-Fifth Step: Finish with baby bok choy Stir in the baby bok choy and cook for a final 10 minutes. You want the greens to soften and wilt, but not lose all their color. Bok choy adds freshness at the end, which helps balance the richer pork flavor and the bold sour broth. Keep the pot partially covered while the bok choy cooks. Stir gently so the leaves settle into the broth without breaking apart too much. If you prefer firmer greens, you can cook them for a little less time. If you want them very soft, give them a few more minutes, but not too long or they may turn mushy.

6-Final Step: Serve hot with rice When the pork is tender, the radish is soft, and the bok choy is just wilted, your soup is ready. Ladle it into deep bowls and serve it hot over freshly cooked white rice. This is the traditional way to enjoy sinigang, and the rice helps soak up all that flavorful broth. For the best texture, serve it right away while the greens are still bright and the broth is steaming. You can set extra fish sauce on the table for anyone who wants a little more saltiness with their bowl. That simple finishing touch makes the whole meal feel more like home.