1-First step: Gather and prep everything Before turning on the stove, dice the onion, slice the garlic, peel and julienne the ginger, and dice the Roma tomatoes. Trim and prepare the daikon radish and baby bok choy so they are ready to go later. If your pork spareribs are not already cut into 2-inch pieces, ask the meat counter to cut them for you. That small step saves time and makes the soup easier to eat.

2-Second step: Start the broth Add the pork spareribs, diced onion, sliced garlic, julienned ginger, diced tomatoes, fish sauce, salt, black pepper, and 8 cups water to a large heavy-bottom pot or Dutch oven. Set the pot over medium-high heat and bring it to a boil. As the soup heats, the onion and tomatoes will begin to break down and build the base flavor for the broth.

3-Third step: Add the souring agents Once the pot reaches a boil, reduce the heat to medium-low. Stir in the tamarind concentrate and citric acid crystals. This is where the dish gets its signature Filipino sour soup flavor. The tamarind gives it a round, fruity tang, while the citric acid adds a sharper edge if you want the broth a little brighter.

4-Fourth step: Simmer until the pork is tender Partially cover the pot and let the soup simmer for 90 minutes. Stir it every so often so nothing sticks to the bottom. During this time, the pork spareribs will soften and the broth will deepen in flavor. If the liquid reduces too much, add a splash of water to keep the soup at the right consistency. The goal is tender pork and a broth that tastes balanced, not overly sharp.

5-Fifth step: Add the daikon radish After the pork is tender, add the thinly sliced daikon radish. Let it cook for another 20 minutes. Daikon absorbs the broth nicely and becomes soft without losing all of its texture. This vegetable is one of the reasons sinigang soup feels so complete, because it adds both body and a mild sweetness that works well with the sour broth.

6-Sixth step: Finish with baby bok choy Stir in the cleaned and quartered baby bok choy. Simmer for 10 more minutes, just until the leaves are wilted and the stems are tender. Do not overcook the greens, since they taste best when they still have a little bite. Taste the broth at this stage and adjust with salt, black pepper, or a bit more tamarind concentrate if needed.

7-Final step: Serve hot with rice Ladle the Filipino sinigang sour soup into bowls and serve it hot over freshly cooked white rice. The rice softens the tangy broth and turns the dish into a full meal. For a classic Filipino dinner, serve the soup with extra rice on the side so everyone can spoon as much broth as they like.