Filipino Sinigang Sour Soup (Print version)

Tangy Filipino soup with pork belly, mixed vegetables, and savory tamarind broth for a comforting meal.

# What goes in:

→ 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

# Cooking steps:

01 - Bring water to a boil in a large stockpot. Add pork chunks, skimming off any scum that rises to the surface during the initial boil.
02 - Add quartered tomatoes and onions to the pot. Simmer for 20 minutes until the pork begins to tenderize.
03 - Stir in sliced daikon radish and continue cooking for 10 minutes until slightly softened.
04 - Add eggplant slices, string beans, and green chili peppers. Simmer for 5 minutes until vegetables begin to soften.
05 - Mix in tamarind soup base, ensuring it dissolves completely into the broth.
06 - Add fish sauce, salt, and black pepper. Taste and adjust seasoning as needed.
07 - Add spinach or water spinach leaves and simmer for 2-3 minutes until just wilted. Avoid overcooking to preserve texture and color.
08 - Ladle hot soup into bowls and serve immediately with steamed white rice.

# Tips from flavorandfeast:

01 -
  • The sour broth wakes up your tastebuds like nothing else
  • One pot feeds a hungry crowd with minimal effort
  • Leftovers taste even better the next day
02 -
  • Always taste your broth after adding tamarind before adding salt
  • Shrimp only needs 10 minutes so add it last or it becomes rubbery
  • Fresh tamarind requires more work but the flavor difference is remarkable
03 -
  • A cold Sauvignon Blanc cuts through the richness perfectly
  • Cook the pork a day ahead for deeper flavor and easier fat removal

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