Filipino Sinigang Sour Soup (Printable Version)

Classic Filipino comfort dish featuring tender pork, assorted vegetables, and signature tangy tamarind broth perfect for cozy meals.

# What You Need:

→ Protein

01 - 2.2 pounds pork belly or pork ribs, cut into chunks

→ 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 water spinach, washed
08 - 2 long green chili peppers

→ Flavoring and Seasoning

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

# Method:

01 - Bring water to a boil in a large stockpot. Add pork chunks, skimming off any foam that rises to the surface for a clearer broth.
02 - Add quartered tomatoes and onions. Simmer covered for 20 minutes until pork begins to tenderize.
03 - Stir in daikon radish slices and cook for 10 minutes until slightly softened but still crisp.
04 - Add eggplant slices, string beans, and green chili peppers. Simmer for 5 minutes until vegetables start to cook through.
05 - Mix in tamarind soup base until fully dissolved, allowing the signature tangy flavor to develop throughout the soup.
06 - Season with fish sauce, salt, and black pepper. Taste and adjust seasoning as needed to achieve the perfect balance of sour and savory.
07 - Add spinach or water spinach leaves and simmer for 2 to 3 minutes until just wilted. Avoid overcooking to maintain vibrant color and texture.
08 - Ladle hot soup into bowls and serve immediately with steamed white rice as an accompaniment.

# Expert Tricks:

01 -
  • The sour broth warms you from the inside out like a hug from someone who loves you
  • Its incredibly forgiving and adaptable to whatever vegetables are sitting in your crisper drawer
02 -
  • Don't add all your vegetables at once or you'll end up with mush instead of distinct textures
  • The sour intensity can vary between tamarind brands so taste your broth before serving
03 -
  • Skimming the foam from pork while boiling creates a clearer cleaner tasting broth
  • Let the tamarind base dissolve completely in a small amount of broth first to avoid grainy patches

Go Back