1-First Step: In a large heavy-bottom pot or Dutch oven, combine pork spareribs, diced onion, sliced garlic, julienned ginger, diced Roma tomatoes, fish sauce, salt, black pepper, and water. Turn heat to medium-high and bring everything to a boil. This is the flavor base for Filipino Sinigang Sour Soup, so don’t rush the start.

2-Second Step: Once boiling, reduce heat to medium-low. Add the tamarind concentrate and citric acid crystals, then stir gently to distribute the sourness. Partially cover the pot and keep the simmer steady, stirring occasionally so the ingredients cook evenly.

3-Third Step: Simmer for 90 minutes, or until the pork is tender. At this point, you’ll notice the broth turning more flavorful and tangy. If you want to make this Filipino Sinigang Sour Soup less sour, add a little less tamarind next time, but keep the citric acid for that bright finish.

4-Fourth Step: Add the daikon radish and continue simmering for 20 minutes. Daikon is sturdy, so it needs time to soften while still giving you that satisfying bite. If you’re swapping vegetables, choose ones with similar cooking times, like certain radishes or firm squash.

5-Final Step: Add the baby bok choy and cook for an additional 10 minutes. Serve Filipino Sinigang Sour Soup hot in deep bowls over freshly cooked white rice, so the tangy broth soaks in for maximum comfort.