Filipino Sinigang Sour Soup (Print Version)

Tangy Filipino soup with tender pork, assorted vegetables, and savory sour broth perfect for rainy days.

# What You Need:

→ Protein

01 - 2.2 pounds pork belly or pork ribs, cut into chunks (can substitute with beef, fish, or shrimp)

→ Vegetables

02 - 2 medium tomatoes, quartered
03 - 1 large onion, peeled and quartered
04 - 1 daikon radish, peeled and sliced
05 - 10 string beans, trimmed and cut into 2-inch pieces
06 - 1 eggplant, sliced
07 - 2 cups spinach leaves or kangkong (water spinach), washed
08 - 2 long green chili peppers (optional for mild heat)

→ Flavoring and Seasoning

09 - 1 packet (about 1.4 ounces) tamarind soup base mix (or 1 cup fresh tamarind pulp)
10 - 2 tablespoons fish sauce
11 - 1 teaspoon salt, or to taste
12 - ½ teaspoon freshly ground black pepper
13 - 6 cups water

# Directions:

01 - In a large stockpot, bring 6 cups of water to a rolling boil. Add the pork chunks, skimming off any scum or impurities that rise to the surface for a clearer broth.
02 - Add quartered tomatoes and onions to the pot. Reduce heat to maintain a gentle simmer and cook for 20 minutes, or until the pork begins to feel tender when pierced with a fork.
03 - Stir in the sliced daikon radish and continue simmering for 10 minutes. The radish should become slightly translucent but still retain some crunch.
04 - Add the eggplant slices, trimmed string beans, and green chili peppers (if using). Simmer for 5 minutes, allowing the vegetables to cook through while maintaining their texture.
05 - Mix in the tamarind soup base until fully dissolved. If using fresh tamarind pulp, mash it in a small amount of water, strain the liquid into the soup, and discard the seeds and fibers.
06 - Season the soup with fish sauce, salt, and freshly ground black pepper. Taste the broth and adjust the seasoning as needed, balancing the sour, salty, and savory notes.
07 - Add the spinach or kangkong leaves and simmer for 2-3 minutes until just wilted. Avoid overcooking to preserve the vibrant color and fresh texture of the greens.
08 - Ladle the hot sinigang into serving bowls. Serve immediately with steamed white rice on the side for a complete comforting meal.

# Expert Tips:

01 -
  • The sour broth hits that perfect comfort spot that nothing else can reach
  • Its a one pot meal that feels like a hug from someone who loves you
  • The vegetables stay vibrant while soaking up all that tangy goodness
02 -
  • Shrimp or fish need only 10 minutes in the pot, so add them at the very end or you'll end up with tough, overcooked seafood
  • The sour flavor intensifies as it sits, so don't panic if it tastes too mild right after adding the tamarind
  • Skimming the foam off the pork while it boils makes a huge difference in how clear and clean your final broth looks
03 -
  • Have a small bowl of water mixed with a little fish sauce on the table for guests who want to adjust their own bowls
  • If using fresh tamarind, boil the pods first for 20 minutes before mashing and straining to extract maximum flavor

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